"Damsel in dis Dress" > wrote in message
...
> We've just discovered the joy of shredded beef tacos. For now, we're just
> sprinkling the meat with Tone's taco seasoning (we have a LOT of shredded
> beef, and will be using it for more than just tacos). Crash has never had
> chicken tacos before, and I've only had them at a restaurant. I have no
> clue how to season it for the best flavor.
>
> Would mole be weird? I've only had that once, and I don't recall what it
> tasted like.
>
> Carol

Hey Dams

There are two ways I season chicken for tacos, and how I do it depends on if
I'm using a crisp or soft tortilla. One way is to use a bit of Penzey's taco
seasoning, ancho chile, minced onion, garlic and lime juice. This I use with
crispy shells and with sliced chicken for burritos. You can also use it with
a bit of olive oil to marinade before hand. The other I use for soft corn
tortillas, flautas, and enchiladas: I simmer chicken breasts in stock until
done, then shred. Put the shredded chicken in a pan with enough of the stock
to moisten, and add 1/4 cup of diced green chiles, 1 tbsp chicken base (I
use Better than Bullion), 1 tsp white pepper, and 1 tsp onion powder for
every two cups of shredded chicken meat. Simmer until the stock is absorbed
and the flavors have mingled. I often add a bit of extra white pepper at the
end. Pretty simple and very tasty.
You can then go on to add whatever else you like...my brother adds a small
can of the seasoned diced tomatoes, my sister adds minced onion when it's
simmering.
Best way to do it is just experiment.

kimberly