Vegetarian Chicken Soft Tacos [Bonus: Pork Tacos]

[Note: This is the post that planted the seed that led to Two Dudes Foods.]

From: Daniel Larkin
Date: Wed, Sep 29, 2010 at 7:56 PM
Subject:
Today I share the secret
To: “jamey w. bennett”

After years of blindly making this recipe, I finally measured the ingredients for my chicken soft tacos.  I figured you should be the first person I share the recipe with.  If anyone can give me constructive feedback on my taco recipe, it’s you – the taco guy.  I make these veggie-style, using Quorn Naked Cutlets.  I’ve never made them with real chicken, but if I had to, I would first try using left-over chicken (fully cooked) shredded as thinly as possible.

I chop the Naked Cutlets into thin strips, lay them flat, and chop again until the pieces resemble shredded chicken like you expect to see in Mexican restaurant.  If you can find the Naked Cutlets in Philly, I would recommend this as a meat-free meal.  I know you could use a little taco in your meat fasting days.

So here it goes.

  • 6 oz chicken (this translates into 3 Naked Cutlets) finely shredded as mentioned above.
  • 8 oz can of no salt added tomato sauce
  • 4 oz orange juice.  (I measure this in the empty 8 oz tomato sauce can)
  • 4 oz water
  • 1 tsp chili powder
  • 3/4 tsp cumin
  • 1/2 tsp seasoning salt
  • 1/4 tsp garlic powder
  • Squirt of lemon or lime juice
  • Chopped cilantro

Jenny’s not a fan of overly overly-spicy foods, so these are super low on the heat scale.  But you can heat them up with cayenne and red pepper flakes, or by tossing a few Jalapenos in the marinade.

Marinate the chicken in all ingredients (except cilantro and lemon/lime juice) for at least 30 minutes.

Bring the mix to a boil, and simmer covered on low for 5 or 10 minutes.
Remove lid and simmer for another 15 minutes – until sauce has thickened or soaked into meat.

Toss in some chopped cilantro and squeeze in lemon/lime juice, and viola!

Let me know how it goes.  I would love the feedback.

from Jamey W. Bennett
to Daniel Larkin

Dude,

I am eating the most amazing pulled pork tacos ever. I still haven’t made your faux chicken tacos, but you inspired this. I sauteed onions and jalapenos in olive oil, added precooked pulled pork and cilantro, then poured 100% mango-orange juice over it and cooked it until excess liquid was gone. Added to whole wheat tortillas (which I briefly browned in a skillet), added sour cream, pepper jack cheese, lettuce, and homemade salsa. INCREDIBLE!

Jamey

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