Best 4 Pollo Lucas Tacos Chicken Tacos Recipes

POLLO LUCAS TACOS - CHICKEN TACOS

Steps:

• In a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. Refrigerate for up to 4 hours.
• To make the Lucas spice: Stir together the ground chile, sugar, and salt in a small bowl. Set aside.
• Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the chicken on both sides and then dust lightly with the spice mix. Grill 2 minutes more on each side.
• Remove to a platter. Cut into thin strips or dice.
• To serve, smear some beans inside a tortilla. Stud with the chicken and top with a small amount of guacamole and pico de gallo.
• Note: The chicken may be roasted instead of grilled.

TACOS DE POLLO

Steps:

• TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.).
• Cut the chicken breast in half.
• Put the chicken in a pot, cover with broth. Add water if needed.
• Cover and bring to a simmer.
• Continue simmering until chicken is just tender but not soft, about 25 minutes.
• Set aside to cool in broth.
• When cool, strain and strip the meat from the bone, discard the bone.
• Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor.
• Reserve the broth for other use, saving 3 Tablespoons for taco filling.
• ***While the chicken is poaching, make the SALSA DE JITOMATE DE MICHOACAN:.
• (Chiles and tomatoes can be broiling at the same time).
• Place the chiles under the broiler until slightly charred and blistered; set aside to cool.
• Line a small shallow pan with foil.
• Add whole, unpeeled tomatoes.
• Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
• Set aside to cool.
• Place the garlic, chiles, and salt together in food processor or blender.
• Process to a rough paste.
• Gradually add the unpeeled tomatoes; blending well after each addition.
• The sauce will have a rough texture.
• Add the onion and cilantro; stir well.
• TACO FILLING:.
• Heat the oil in a heavy skillet.
• Add onion and chile strips; saute for 1 minute but do not brown.
• Add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed.
• Add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes.
• Set aside to cool slightly.
• THE TACOS:.
• Place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick.
• Repeat with remaining tortillas and filling.
• Heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep.
• Place the tacos a few at a time in the hot oil, open part down.
• Fry gently, turning occasionally until the tacos seal.
• Remove the toothpics and pace on serving plate.
• Open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.

TINGA DE POLLO TACOS

Steps:

• Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
• Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
• Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
• Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.

PABLITO'S CHICKEN TACOS

Steps:

• Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
• Mix flour, masa harina, baking powder, and 2 teaspoons salt in the bowl of a stand mixer. Gradually pour butter and water into flour mixture while mixing at lowest speed; mix until a dough just starts to come together.
• Turn dough out onto a clean, flat surface and knead 3 to 4 times. Separate dough into 1 1/2 ounce balls, cover, and let rest for 1 hour.
• Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
• Lightly coat a cast-iron pan with 1/2 teaspoon vegetable oil and heat over medium-high heat. Place a tortilla in the pan and cook until lightly golden, about 1 minute per side. Repeat with remaining tortillas.
• Heat 1/4 cup vegetable oil in a skillet over high heat. Stir in chicken; cook until browned around the edges, 4 to 6 minutes. Stir in onion, kale, 1 teaspoon salt, and pepper; reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat.
• Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.