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Stewed Chicken Taco Recipe

3 tablespoons lard or olive oil
4 boneless skinless chicken quarters separated into leg and thigh meat
1 dried ancho chile, roasted then ground in mortar or blender
1 tablespoon whole cumin seeds, toasted and ground in mortar or spice grinder
1 onion coarsely chopped
1 clove garlic finely minced
4 large ripe tomatoes, peeled and seeded or one can 28 oz whole tomatoes
1 sprig of fresh oregano preferably Mexican oregano
12 fresh tortillas
cilantro for garnish
lime wedges for garnish
onion finely chopped for garnish

season the meat with salt and pepper
heat lard or oil in 12 inch saute pan on medium high heat
brown meat about 3 minutes per side until lightly browned on each side
set meat aside on plate

saute onion until translucent on same saute pan
add garlic, ground chile, and ground cumin seed. cook until fragrant - about 30 seconds to 1 minute
add tomatoes and deglaze pan
bring to a simmer
place meat on top of liquid
place oregano sprig on top
cover and braise for approx 30 minutes until meat is fork tender - watch your heat. you want a simmer not a boil in the pan
remove meat to plate and shred with 2 forks
increase heat until most of the liquid has evaporated approx 5-10 minutes
taste for seasoning
add meat and stir to coat and heat through

serve on tortillas with cilantro and onion


Sep 21, 2012
danintexas in Home Cooking