Yum
It's Taco Tuesday and boy do I have a quick "No Fuss" SPICY Chicken Taco Meat recipe for you!!
This is a basic taco meat recipe that was passed on to me by a family that really knows their Mexican cooking! They make traditional Mexican fare daily but also have a few tricks or fall back recipes for busy weeknights, such as this one.
The "no fuss" part comes from using a rotisserie chicken that's cooked and ready to go from the grocery store. Or you can use any leftover chicken you may have, just shred it up! The opportune word in this title is SPICY, at least to me it is.
By using a can of El Pato Hot Style Tomato Sauce, that you can pick up in the Latin section of most any grocery store, this will create a sauce with some nice heat to it. The sauce is made with fresh chilies, tomatoes, onions, cilantro and garlic and has great flavor. Now chilies have a heat source that hit people differently in their mouth. This particular chile that is used is way up there for me on the heat scale, but may be milder to others. So if you haven't tried this sauce before do a taste test before dumping the whole can in with the chicken. I've already added some water to the recipe to dilute the flavor a little but you can certainly add more if needed. Also, I would be careful if feeding this to kids, it may be too spicy.
This dish is pretty simple. Sauté some onions, and then add the chicken and the sauce and some water and let it simmer. This staple taco meat can be used in anything from tacos, enchiladas, burritos, tostadas to soup. It's very versatile and you will want to have this recipe in the back of your pocket to pull out every now and again.
Enjoy!
No Fuss Spicy Chicken Taco Meat
1 rotisserie chicken, shredded or leftover shredded chicken
1 can of El Pato Hot Style Tomato Sauce (yellow can)
1/2 cup water
1 Onion, sliced
1 Tbls canola oil
Preheat a large skillet over medium heat. Add canola oil and allow to warm up. Add sliced onion to the skillet and cook, stirring frequently about 5 minutes until translucent. Add shredded chicken, tomato sauce and water. Bring to a boil and then reduce heat to low. Simmer about 10 minutes until chicken has warmed through and tomato sauce has cooked down a bit and has thickened. This should not be a watery sauce. If need be add additional time to cooking to thicken sauce to your liking.
Use taco meat in enchiladas, soft tacos, tostadas, etc... Any leftover can be refrigerated for several days.
This is a basic taco meat recipe that was passed on to me by a family that really knows their Mexican cooking! They make traditional Mexican fare daily but also have a few tricks or fall back recipes for busy weeknights, such as this one.
The "no fuss" part comes from using a rotisserie chicken that's cooked and ready to go from the grocery store. Or you can use any leftover chicken you may have, just shred it up! The opportune word in this title is SPICY, at least to me it is.
By using a can of El Pato Hot Style Tomato Sauce, that you can pick up in the Latin section of most any grocery store, this will create a sauce with some nice heat to it. The sauce is made with fresh chilies, tomatoes, onions, cilantro and garlic and has great flavor. Now chilies have a heat source that hit people differently in their mouth. This particular chile that is used is way up there for me on the heat scale, but may be milder to others. So if you haven't tried this sauce before do a taste test before dumping the whole can in with the chicken. I've already added some water to the recipe to dilute the flavor a little but you can certainly add more if needed. Also, I would be careful if feeding this to kids, it may be too spicy.
This dish is pretty simple. Sauté some onions, and then add the chicken and the sauce and some water and let it simmer. This staple taco meat can be used in anything from tacos, enchiladas, burritos, tostadas to soup. It's very versatile and you will want to have this recipe in the back of your pocket to pull out every now and again.
Enjoy!
No Fuss Spicy Chicken Taco Meat
1 rotisserie chicken, shredded or leftover shredded chicken
1 can of El Pato Hot Style Tomato Sauce (yellow can)
1/2 cup water
1 Onion, sliced
1 Tbls canola oil
Preheat a large skillet over medium heat. Add canola oil and allow to warm up. Add sliced onion to the skillet and cook, stirring frequently about 5 minutes until translucent. Add shredded chicken, tomato sauce and water. Bring to a boil and then reduce heat to low. Simmer about 10 minutes until chicken has warmed through and tomato sauce has cooked down a bit and has thickened. This should not be a watery sauce. If need be add additional time to cooking to thicken sauce to your liking.
Use taco meat in enchiladas, soft tacos, tostadas, etc... Any leftover can be refrigerated for several days.
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