Do you remember those delicious Green Chili Chicken Burritos we shared for Tijuana Tuesday? Great recipe, right? Just one tiny problem. Too much chicken.
Okay, maybe for a larger family, it would have been perfect. But for the three of us, 2 large chicken breasts that have been shredded go a long, long way filling burritos. Next time I’ll make just one breast, or do what I did this time around. With all that spicy shredded chicken, I though great – a second meal.
Originally, warming the chicken and filling taco shells seemed the logical choice. But then I realized, why not make Fry Bread Tacos, only this time around use Chicken instead of beef or chorizo.
Now just in case you don’t have some spicy shredded chicken just laying about, I’ve gone ahead and repeated the Burrito recipe, only this time it’s just a single breast.
My guys loved the change up from our usual Chicken Tacos. Yeah, we’ll be making this again.
Oh, and one more thing – today is Have a Coke Day. That’s something we won’t be doing in our house – and it has nothing to do with Politics. Ours is a Pepsi or RC Cola house. But if coke is your thing, have at it.
Have a great Saturday!
Fry Bread Chicken Tacos
2-1/2 cups Flour
1 tablespoon Baking Powder
1/2 tablespoon Salt
1 tablespoon Vegetable Shortening
1 cup warm Milk
Mix dry ingredients together. Cut in shortening; then add milk a little at a time until a dough is formed (about 3/4 to 1 cup of milk will do it).
Knead for 5 minutes on floured board. Shape dough into a long cylinder; brush with oil, cover with plastic and let rest for at least 20 minutes.
While dough rests, make the chicken filling and prepare the garnishings.
Instant Pot Shredded Chicken
2 (4 oz) cans Green Chilies
1/4 cup Chicken Stock
Kosher Salt to taste
Ground Jalapeño Pepper to taste
1/2 teaspoon Roasted Garlic Powder
2 tablespoons Taco Seasoning
1 teaspoons Cumin
Chipotle Seasoning to taste
Smoked Ghost Peppers to taste, optional
1 large boneless Chicken Breasts
Empty 1 can of green chilies into the insert of the instant pot. Add chicken stock, stir to blend. Set aside.
Cut chicken into strips, set aside.
Mix kosher salt with Jalapeno Pepper, Garlic, Taco Seasoning, Cumin and Chipotle. If desired, add a turn of freshly ground Smoked Ghost Pepper. Blend seasonings well.
Sprinkle half of seasoning over chicken strips, toss to coat. Sprinkle remaining seasoning mix over chicken, make sure all the meat is coated.
Place seasoned chicken into the pot over the green chilies. Lock lid and set to Pressure Cook on High for 16 minutes
Note: Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
Shred chicken with two forks. Add remaining can of green chilies. Keep shredded chicken warm until ready to use.
Navajo Taco Garnish
2 Roma Tomatoes
2 cups shredded Iceberg Lettuce
1 cup Mexican Cheese Blend
Nacho Jalapeño Peppers as desired
Sour Cream to taste
Gather and prepare all the garnish toppings. Chop tomatoes, shred lettuce and put aside until ready to assemble tacos.
To Finish and Assemble: Heat about an inch or so of oil in a heavy skillet.
When ready, fry up the bread. Cut dough into 8 equal parts. Work with 1 part at a time, keep remaining dough covered.
Roll a piece of dough into a ball. Flatten the dough by hand, with a rolling-pin or tortilla press to create about a 4-inch to 6-inch disk. Don’t worry if your fry bread isn’t perfectly round. Mine rarely are – some are oblong, some a bit more square. It really doesn’t matter.
Fry bread in hot oil until golden brown, swirling as it cooks to prevent burning. Use the end of a wooden spoon to swirl bread as it cooks, flip and continue to brown until done. Place on a paper towel, blot off excess grease and set aside in a warm oven. Repeat until all the bread has been fried.
Spread warm beans on fry bread. Top with shredded chicken and garnish as desired and enjoy.