Saucy Chicken Tacos
Chicken tacos are a popular Mexican dish that has been been around for centuries. The history of the taco can be traced back to the indigenous people of Mexico as far back as 1500 BC! These people used corn as their primary food source and combined it with vegetables, and meats to create a variety of dishes. The taco was one of these dishes, and it was a convenient way to eat a meal on the go. The first tacos were likely made with beef or pork, as these were the most commonly eaten meats in Mexico at the time. However, over time, chicken became a popular ingredient in tacos as it was readily available and easy to prepare.
The chicken taco as we know it today likely originated in the northern regions of Mexico. This area is known for its grilled meats, and it’s likely that someone decided to grill chicken and use it as a filling for tacos. This simple yet delicious dish quickly caught on and spread throughout Mexico. In the United States, chicken tacos became popular in the 20th century with the rise of fast food chains such as Taco Bell.
Chicken tacos are a versatile dish that can be made in many different ways. Some people prefer to grill the chicken, while others like to bake or fry it. The chicken can be seasoned with a variety of spices, including cumin, cayenne, and paprika. It can also be marinated in a variety of liquids, such as lime juice, vinegar, or even beer. The toppings for chicken tacos are also varied. Some people like to keep it simple with just lettuce and cheese, while others like to add salsa, guacamole, and sour cream. Other popular toppings include diced tomatoes, onions, and coriander.
Chicken tacos are a healthy meal option that can be enjoyed by people of all ages. Kids love to top their tacos themselves and it’s a great way to get them involved in the kitchen.
The secret to my tacos? Cocoa powder. Yep, THAT cocoa powder. In Mexico, cocoa powder is used as a spice and it adds a whole new depth of flavour to the dish. You may have noticed I used cocoa in my Texas Ground Beef Chili that I posted a couple of months ago. Don’t worry, your dish won’t be sweet, and you likely won’t notice it’s there, but it adds to the combined flavour of the dish.
The other best part of this dish – the sauce. No need to add extra taco sauce to these tacos. All you need is tomato sauce/ketchup, chicken stock, and the spices that are baked onto your frypan and you’ll get a wonderfully delicious sauce. Simmering the chicken in the sauce keeps it hot, and ready for use and flavours the chicken even more. Winner-winner, Chicken Dinner!
Saucy Chicken Tacos
Equipment
- 1 large bowl
- 1 large frypan 30cm
Ingredients
Marinated Chicken
- 800 grams/1.75 pounds chicken thigh fillets whole skin off, boneless
- 3 tbsp lime juice
- 1 tbsp oil
- 3 tsp garlic powder
- 3 tsp onion powder
- 3 tsp dried oregano
- 4 tsp cumin
- 4 tsp paprika regular (sweet) not smoked
- 1 tsp cocoa powder
- 1 tsp ground coriander
- ½ tsp cayenne
- 1 tsp salt
- ½ tsp black pepper
Cooking and Sauce Ingredients
- 1 tbsp oil
- 2 tbsp tomato ketchup/sauce
- ¾ cup chicken stock
Instructions
- Add all "Marinated Chicken" ingredients into a large bowl and mix well. Let marinate for at least 30 mins, up to 48 hours.
- Heat your frypan over medium-high heat. Add oil. When hot, add chicken in single layer and cook 3-4 mins per side. The marinade should add a nice blackened char to the chicken. Once cooked remove from the frypan.
- To the frypan add tomato sauce/ketchup and stock, stirring the bottom to release all the cooked on spices. Also add any spices left over in your marinating bowl. Let this mixture come to a simmer.
- On a chopping board, cut your thighs up how you wish, I like long strips. Add them back to the frypan to baste in your sauce. Simmer til the sauce is reduced to your liking.
- Warm your taco sized tortillas, or corn crispy taco shells. To your taco, add chicken and sauce, sour cream, lettuce, tomato, cheese, onion, coriander, avocado - anything you desire. Enjoy!