chicken tacos, iris
Tacos that came out right, I covered the Pyrex with foil and let them bake at 325° for 30 minutes, this made the thighs give up a lot of gelatin, then I flipped them and turned the temperature to 500° for the remaining time, uncovered, to reduce the gelatin and intensify the flavor. Once cooled, deboned and shredded, I added the cilantro and chopped onions and 2 extra teaspoons of at the end for that burst of brightness, man were they good If you don't like cilantro omit and squeeze fresh lime juice over the shredded chicken. FINALLY, not chewy, overcooked or mushy, JUST PLAIN GOOD! !
prep time
25 Min
cook time
1 Hr 5 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 pounds chicken thighs, skinned and debonair and shredded
- 1 - handful of fresh cilantro, not, if you don't like it
- 2 teaspoons onion powder, garlic powder,black pepper, chicken base,
- 1 / 2 - medium yellow onion chopped
- taco - taco shells
- - lettuce, tomatoes, cheese, sour cream
- - fresh limes
How To Make chicken tacos, iris
-
Step 1Loosen the skin on the thighs and put a little of all the seasonings under the skin
-
Step 2Put in a preheated 325° oven for 1 hour. After the hour let cool, then shred.Reserve gelatin from the thighs.
-
Step 3Pour into a microwavable dish. Heat for 3 minutes. Then add onions chopped cilantro and 1 additional teaspoon of chicken base. -
Step 4Serve hot with preferred condiments.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Tacos & Burritos
Culture:
Mexican
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#cheesy
Keyword:
#onions
Keyword:
#sour cream
Keyword:
#baked
Keyword:
#lime
Keyword:
#tomatoes
Keyword:
#tasty
Keyword:
#chicken
Ingredient:
Chicken
Diet:
Low Fat
Diet:
Soy Free
Diet:
Low Carb
Method:
Bake
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