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Ancho Chicken Soft Tacos Recipe

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This recipe for Ancho Chicken Soft Tacos, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Doherty

Category:
Category:

Ingredients:  
Ingredients:  
1 store-bought rotisserie chicken or meat from Citrus Roasted Chicken
3 dried ancho peppers, stemmed and seeded
1 cup chicken stock
2 tablespoons EVOO Extra Virgin Olive Oil
1 red onion, finely chopped
3 to 4 cloves garlic, finely chopped or grated
2 tablespoons sherry or sherry vinegar
1 teaspoon fresh oregano, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1/2 teaspoon ground cinnamon
8 soft flour tortillas

Directions:
Directions:
Place the ancho peppers and chicken stock into a small pot over medium-high heat. Bring up to a bubble and simmer until the peppers are very tender, about 15 minutes. Transfer the mixture to a food processor or blender and puree until smooth. Reserve.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the red onion and garlic to the pan, and cook until tender, about 5 minutes.
While the veggies are cooking, remove the skin and meat from the chicken, and shred the meat.

Add the sherry or sherry vinegar to the pan and cook for a minute to burn off the alcohol. Add the oregano, cumin, cinnamon, coriander, shredded chicken and ancho puree to the skillet and cook (add a splash of chicken stock if the mixture is too thick), until heated through, 3-4 minutes.

Portion the meat mixture into tortillas and serve with Guacamole and Green Rice on the side.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
less than 30 minutes
Personal Notes:
Personal Notes:
I saw this recipe made on the Rachel Ray show and tried it. It's very tasty and the cinnamon with the ancho peppers in an unexpected flavor combination. You will typically find the Ancho Peppers dried at the grocery store. This is very tasty if you add guacamole to the taco like the recipe suggests. This also works served over rice rather than inside a taco.

 

 

 

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