Humphrey’s Chicken Taco Meat
"This might be the best chicken taco meat that you’ll ever have. It took me a good while to develop. I finally got it just right when I removed most of the tomato except for 3 tablespoons of marinara. Feel free to cut this in half as it makes a good amount. Use in tacos, burritos, enchiladas, or salads. It is important to take the time to cook the onions low and slow until they turn very soft and sweet. Strain a little with a slotted spoon when portioning out. If making enchiladas, use the leftover sauce to pour over the top."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (201 g)
- Calories 329.2
- Total Fat - 23 g
- Saturated Fat - 5.7 g
- Cholesterol - 111.4 mg
- Sodium - 538.2 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 1.7 g
- Sugars - 5.4 g
- Protein - 19.8 g
- Calcium - 33.1 mg
- Iron - 2 mg
- Vitamin C - 43.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Roughly slice the chicken into 1 inch slices and set aside.
Step 2
Add the oil, a little salt and the diced onion to a deep skillet on low heat and cook until very soft and sweet, about 15 to 20 minutes.
Step 3
Add the garlic and cook for a few minutes more.
Step 4
Add the chili powder, paprika, cumin, oregano and salt to taste. Cook for a minute until fragrant.
Step 5
Add in the marinara and enchilada sauce to create a broth.
Step 6
Add the green chiles, hot sauce, sugar and peaches. Stir to combine.
Step 7
Add the chicken to the skillet. Bring to a boil, then lower to a simmer until the broth is reduced and the chicken is cooked through, about 30 to 40 minutes.
Step 8
Break up the chicken more and break up the peaches as you cook. The peaches will mostly disappear into the broth.
Step 9
Adjust salt to taste.
Step 10
If you want a thicker sauce, remove 2 tablespoons of broth and mix with the cornstarch. Add to the skillet and continue to simmer for a few more minutes until thickened.
Tips
No special items needed.
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