Name: Tacos Callejeros Querétaro (Querétaro Street Tacos)
Prep time: 1 h
Cook time: 4 h 40 min
Total time: 5 h 40 min
Ingredients: 3 XL chicken breasts, deboned, saving skin and fat, skinless; to cover kosher salt; to cover black pepper; to dust Goya Adobo Caliente Seasoning; ⅔ head green cabbage, sliced 1/2" against core, rough chop; 1 yellow onion, chopped on large; 3 serrano chiles, sliced; 6 green onions, 1/2"sliced to green, and scallions sliced and saved; 1 tbsp kosher salt; 2 tsp white pepper; 2 tsp comino; 1 tbsp Steen's Pure Cane Vinegar; 1 tbsp dark soy; 3 tbsp fresh lime juice; 1 ½ cups heavy chicken stock, heated to simmer; 1 tbsp garlic salt; IF NEEDED, lard; 6 oz crushed pineapple with liquid; 2 cups Sombreo Sam's Chile Verde Sauce, heated; ½ cup cilantro leaves, rough chopped; 1 stick unsalted butter, sliced into 1 T slices; 1 stick roasted garlic compound butter, sliced into 1 T slices; 1 cup cojita crumbles; 1 cup jicama, diced on small; scallions; street corn and flour tortillas, heated

©2005

AuthorDartagnan

DifficultyAdvanced

"prepare Sombreo Sam's Chile Verde sauce up to 5 days in advance, this is the key to this authentic mexican street favorite"

Yields1 Serving

Prep Time1 hrCook Time4 hrs 40 minsTotal Time5 hrs 40 mins

3 XL chicken breasts, deboned, saving skin and fat, skinless

to cover kosher salt

to cover black pepper

to dust Goya Adobo Caliente Seasoning

⅔ head green cabbage, sliced 1/2" against core, rough chop

1 yellow onion, chopped on large1"

3 serrano chiles, sliced

6 green onions, 1/2"sliced to green, and scallions sliced and saved

1 tbsp kosher salt

2 tsp white pepper

2 tsp comino

1 tbsp Steen's Pure Cane Vinegar

1 tbsp dark soy

3 tbsp fresh lime juice

1 ½ cups heavy chicken stock, heated to simmer

1 tbsp garlic saltOMIT IF USING COMPOUND BUTTER

IF NEEDED, lard

6 oz crushed pineapple with liquid

2 cups Sombreo Sam's Chile Verde Sauce, heated

½ cup cilantro leaves, rough chopped

1 stick unsalted butter, sliced into 1 T slices

1 stick roasted garlic compound butter, sliced into 1 T slices

TO BUILD

1 cup cojita crumbles

1 cup jicama, diced on small1/4"

scallions

street corn and flour tortillas, heated

Heat large base slow cooker to high.

Cover breasts with salt and pepper, dust with Adobo seasonings. Steam till just done, 20-25 minutes. Remove and let cool, saving liquid. Shred well.

Heat 3 qt sauté pan to high heat, render chicken skin and fat well, until crisp and most of that is rendered out.

Remove skin, add small amount of lard if needed to cover pan bottom. Add cabbage, green onions and chiles, season with salt, pepper and comino. Let sauté until just soft, stirring often.

Add vinegar and half the lime juice, and soy. When combined, add stock and garlic salt. Simmer until reduced by half, until still slightly crisp, remove from heat.

Add pan to heated slow cooker, next layer in shredded chicken and half the cilantro on top.

Top that spreading crushed pineapple with liquid.

Finish with heated Chile Verde Sauce, rest of the lime juice and the rest of the cilantro.

Switch cooker to low for 2 hours, then quickly stir to combine everything well, shred chicken again, placing compound butter or butter on top. Replace lid immediately.

Let slow cook on low 2 1/2 more hours. Remove dish from cooker, reshred chicken again. Cover and let stand.

CategoryBar Nothing Ranch, Chicken, Recipes, Sombreo Sam\'s VooDoo CantinaTags#authenticmexican, #chickentacos, #sombreosam\'svoodoocantina, #streettacos, #tacos

Ingredients