Best 4 Gringo Chicken Tacos Recipes

GRINGAS TACOS

Steps:

• Blend all ingredients on high until smooth.
• Add the water to the blender. Wipe the chili peppers to remove any dust. Pull off the stem and shake out the seeds. Place the whole pepper in the blender along with the apricot jam, lime juice, sugar, and salt.
• Blend on high speed until extremely smooth.
• Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.
• Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1-tablespoon increments, as necessary.)
• If you would like a thinner, more drizzly sauce, add water in 1-tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it's not quite flavorful enough.
• Transfer the avocado sauce to a small serving bowl.
• Mix shaved pork shoulder and pastor marinade. Allow to sit at least an hour (ideally overnight).
• Heat a large, heavy-bottomed skillet or cast-iron pan over medium high heat.
• Add in 1/4 cup canola oil and sear the pastor meat.
• As the meat sears, heat two additional large cast iron pans.
• Gently roll the outer edges of the tortillas in the bowl of canola oil, and begin to warm them in one cast iron pan.
• Once the tortillas are cooked, transfer them to a plate and keep covered with a warm, damp paper towel.
• In the other pan, sear half the onions and top with the cooked pastor meat.
• As the onions brown, add in the chihuahua cheese and allow to melt.
• Scoop the filling inside the tortillas (use one tortilla per taco).
• Top with Chamoy sauce, Guacamole, onions, cilantro, and pineapple.

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

GRINGO CHICKEN TACOS

Steps:

• 1. Cut chicken tenders into bite size pieces. Place in large bowl and add chili powder, cumin and garlic salt. Let set for about 1 hour.
• 2. When ready to cook add about 2 T oil in a large skillet. Add tenders and cook until done, usually takes about 10-15 minutes. Remove from skillet and place in dish, cover with foil and put in warm oven. In same skillet, add 1 T butter, onion and bell pepper. Saute until veggies are tender, at the last minute add the jalapeno and cook for 1 minute more.
• 3. While cooking veggies, butter both sides of taco size flour tortillas, place tortillas on griddle and warm on both sides. Keep warm until ready to serve. To serve: place chicken, onion and pepper mixture on flour tortilla, add grated cheese, chopped tomatoes, salsa and sour cream is desired, fold over like taco and enjoy.
• 4. If you want them to be hotter, just add more jalapeno in the mixture.

GRINGOS BEEF AND BEAN TACOS

Steps:

• In a large skillet completely cook the ground beef, no need to drain. Add in the Taco Seasoning and the 2 cans of pinto beans with the juice.Mix and then let it simmer for about 10-15 minutes or until it is heated all the way through.
• In a small or medium skillet add enough oil to fry the shells. Wait until oil is hot and start frying your tortillas to desired donness. Place tortillas on a paper towel to drain off excess oil.
• To serve place everything on the family table and let everyone make their own tacos! HAVE FUN!