Homemade Taco Seasoning Recipe
Cut the chicken into small 1/4″ pieces, rubbing with 1 Tbsp. oil and then all of the seasoning. Let the chicken sit for at least half an hour (cover and refrigerate if longer). After marinating in seasoning, heat oil in a large skillet and cook the chicken over medium heat.
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Crockpot - Prepare chicken as described below and then lay into the crockpot. Set on low for 6-8 hours or high for 4 hours. Instantpot - use oil and taco seasoning as described below and add 1/2 cup of broth to the instant pot. Place chicken on a trivet. Pressure cook for 8 minutes and do a quick release after 5 minutes.
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Instructions. Line a rimmed cookie sheet with foil. Lay chicken pieces on foil and lightly drizzle with olive oil. Rub or brush the oil into the chicken. Lightly salt and pepper both sides and then sprinkle tops with the taco seasoning. Let sit for about 10 minutes. Preheat oven to 400 degrees while chicken is resting.
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Just put boneless skinless chicken breasts in the crockpot with one cup of canned diced tomatoes with green chiles (like Rotel), and two tablespoons of chicken taco seasoning. Cook for 6-8 hours on low, or 3-4 hours on high. Shred the chicken with a fork and fill corn tortillas, flour tortillas, or hard taco shells.
Homemade Chicken Taco Seasoning Recipe
This recipe yields about 2¼ tablespoons of seasoning, which is enough for 1 pound of chicken. Combine. In a small bowl, combine 1 tablespoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon ground coriander, ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon Oregano, and ¼ teaspoon crushed red pepper.
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Smoked Paprika. Fine Sea Salt. Black Pepper. Red Pepper Flakes. Some other common ingredients that would also taste wonderful in this recipe are garlic powder, onion powder, and dried oregano (preferably Mexican oregano). Traditionally, garlic powder and onion powder are reserved for fajita seasoning.
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Slow Cooker: add the chicken, the seasoning blend and some broth into the slow cooker and let cook on low for approximately 6 hours until the chicken easily shreds. Instant Pot: coat the chicken in the seasoning mix, sear in a small amount of oil, pour in some broth and cook on high pressure for 10-15 minutes depending on the type of chicken.
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Once the chicken is done cooking, drain any grease. Add seasoning along with ¾ cup of water. Bring to a rapid simmer and cook until the water reduces and the mixture thickens to your desired consistency, approximately 5 to 10 minutes. Serve in taco shells, wrapped in lettuce, or over a chaffle.
FileNCI Visuals Food Taco.jpg Wikimedia Commons
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.
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Mix to dissolve, scraping base of pan, and bring to simmer. Meanwhile, shred chicken with forks, or chop (don't worry if raw inside). Return chicken into sauce, toss and simmer for 2 to 3 minutes until sauce reduces to a thin syrup consistency (add water if reduces too fast). Adjust salt to taste.
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This recipe yields approximately 5 tablespoon of spice mix. This seasoning mix is good for about 1 lb of chicken. If you are making more, double or triple the recipe as needed. Store this spice mix in an airtight container or jar in a cool dark place for months.
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Instructions. Combine seasoning ingredients in a small bowl or mason jar. Store in an airtight container in a cool dark place (like the cupboard) for up to 6 months. Use to season chicken breast or to create a delicious chicken marinade and enjoy!
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In a small bowl, combine 2 tablespoon chili powder, 3 teaspoon ground cumin, 2 teaspoon sea salt, 2 teaspoon black pepper, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cayenne pepper, and 1 teaspoon dried oregano. Mix to combine. Mix with a spoon until well combined. Store.
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Once you add the seasoning to the ground chicken, add some lime juice, pair it with sour cream, or let this homemade taco seasoning be the star of the show. Make dip - You can also use this to make a Mexican dip. Simply mix equal parts mayo and sour cream (or Greek yogurt) and season to taste.
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YIELD: Approximately 1 cup of seasoning, enough to season 5 lbs of chicken (i.e. 5 batches of tacos using 1 lb of chicken each). For a less-spicy version, substitute 2 tbsp of sweet paprika for 2 tbsp of the chili powder. Use 3 tbsp of the spice blend per pound of chicken.
Taco Seasoning Gimme Some Oven
Instructions. In a medium bowl whisk together chili powder, garlic powder, onion powder, cumin, oregano, smoked paprika, thyme, cornstarch, black pepper, and salt until well combined. Transfer mixture to an air-tight container. Store up to 3 months in a cool, dry, dark, place for best taste.
