Monday, April 7, 2008
Chicken Tacos
8-10 uncooked chicken tenders (4 skinless, boneless chicken breasts)
1/2 large onion
6-8 cloves of garlic
1 bunch cilantro (you may not need the entire bunch)
Combine above ingredients into a food processor (I use a 7 c. FP). Pulse until all ingredients are well blended together. Heat 2-4 T. canola oil (med-high heat) in frying pan with a lid. Add the chicken mixture into frying. Use spatula or wooden spoon to separate chicken so it's not in one big clump. Season with salt, pepper, cumin, chili powder. Cover the chicken until the meat is cooked through and tender. Keep seasoning with S&P, chili powder, and cumin until it taste's the way you like it. I sometimes add garlic powder in the end if the fresh garlic isn't strong enough. The end results is the consistency of hamburger meat when made for taco salad.
Serve chicken mixture in corn tortilla's (we lightly fry both sides of the tortilla in a frying pan) with shredded Mexican cheese, fresh avocado, cilantro, salsa, sour cream, fresh limes, etc. Whatever is your favorite toppings.
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