Coming from El Paso, Texas, I have a special love for Mexican food. Known for it's varied dishes, spices and flavors, Mexican cuisine is without a doubt my favorite. Ingredients:
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves, minced
- 2 onions minced
- 2 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
- Freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 Serrano pepper, thinly sliced
- 1 teaspoon smoked paprika
- Tex-Joy* seasoning - to taste
- ¼ cup tomato sauce
- ½ cup water
* Tex-Joy is one of my favorite seasonings and can be used in a myriad ways. I cook with the salt-free variety which allows my family and guests to add salt at the table, if they prefer.
- Heat a medium to large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan.
- Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
- In the meantime, season the chicken with Tex-Joy and pepper.
- Sprinkle the flour over the chicken and toss to coat.
- Heat another medium to large saute pan over medium-high heat and add 3 tablespoons of olive oil.
- Cook the chicken until it is lightly browned, about 6 to 8 minutes.
- Once the onion mixture is caramelized and softened, add the serranos, paprika and Tex-Joy.
- When the chicken is done, transfer it to the pan with the onions. Pour in water and bring to a boil.
- Reduce the heat and simmer until the sauce cooks down and is thick and delicious, approximately 20 minutes.
- Adjust seasoning with Tex-Joy and pepper.
- To serve the tacos: Place the toppings and chicken filling in bowls and allow guests to build their own tacos.
- Chopped romaine lettuce
- Diced red or yellow onions
- Diced tomatoes
- Grated cheese
- Sour cream
- Avocado slices or Guacamole
- 1 to 2 packages corn or flour tortillas
Serve chicken tacos with a salad or go all out by adding rice and beans and your family/friends will sing your praises for days!
It's muy sabroso . . . enjoy!