Chicken Carnita Tacos
I got this recipe from my cousin, Amber, a couple of years ago. I have never liked peppers before, but I thought we’d give it a try after she raved about this meal. We all loved it so much, that it is been apart of our rotation ever since. Over the past several months, and many times of making this, I haven’t gotten a picture of this as a taco. We are more of a flour taco, sort of people, but this meal is perfect with warm corn tortillas. Add a little cheese to the corn tortilla as you warm them on the griddle, and now they are down right addicting.
I love doubling or tripling the recipe and then freezing the leftovers. It makes an easy and fast dinner when you are short on time, and is soo good. We bounce back and forth between the melted cheese corn tortillas and taco salad. The original recipe calls for flank steak. We made that quite a few times, but My husband had the idea of using Chicken, and now that is all we make. It is a lot cheaper and still tastes amazing. I’ve only changed a few things to the original recipe.
Chicken Carnita Tacos
2 Pounds Chicken Breast (I use 2 large, or 3 medium, You can add more)
1 Yellow Onion, Chopped
1 Red Pepper, Seeds removed and Chopped
1 Orange Pepper, Seeds removed and Chopped
1 Yellow Pepper, Seeds removed and Chopped
1 Jalapeno Pepper, Seeds removed, and Chopped
2 teaspoons Chili Powder
1 teaspoon Cumin
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper
1 teaspoon Salt
1/2 teaspoon Pepper
Place the Chicken in the bottom of a Crock Pot. Mix the spices together in a bowl and sprinkle on top of the chicken. Take the stems off all the peppers and remove the seeds. Chop all the veggies* and pour on top of the seasoned chicken. Cook on low for 6-8 hours or high for 4-5 hours. Shred chicken before serving. Serve with warm corn tortillas and desired toppings.
We like to melt cheese on the corn tortillas and serve with sour cream. You can also add salsa, avocado, cilantro, and squeezed limes.
*I dice mine small. I have since started using my Immersion Blender (aff link) with the processor attachment. It makes the job go so much faster than chopping with a knife.
I love how colorful this meal is! This is what it looks like as it is going in.
This is what it looks like after it is cooked and the chicken is shredded. Use a slotted spoon to serve. I like to dip my tacos in the juice.
For the taco salad, we use Chips, Sour Cream, Refried Beans, Lettuce, Tomato, and Shredded Cheese. The kids and I like to put a dip on ours.
We just mix a scoopful of refried beans, a scoopful of salsa, scoopful of sour cream, and a handful of cheese. It is everything you can top on the taco salad, but it has a different taste when it is mixed together.
Enjoy! Now I am craving it!