Tag: cheese

Simple Shredded Chicken Tacos

Posted on by Joe Sharkey

Simple Shredded Tacos

These delicious tacos are a favorite here at Don Juan Chiles. With a few simple ingredients including our famous taco mix that truly makes these tacos come alive. It is the perfect combination of spice and sweetness that will make your mouth water like never before.

 
Feel free to test this recipe and edit it to your liking. Add in more cheese or make it with some fresh avocado or salsa to round out this Tuesday night classic.

 
Our ingredients provide fresh, high-quality flavor to your recipes. Place your order with us and get to making this delicious meal.

 
¡Provecho!

ingredients

Kitchen Measurement Abbreviations

thoughts before starting

Try using a dutch oven to cook your chicken if you’ve got the time.

what you'll need to start

Large Bowl, Plates, Forks, Small Bowl

directions

  1. Plasce the 2 frozen chicken breasts directly in the pressure cooker with about 2 cups of salted water or enough to just barely submerge the chicken in the pot. Turn the pressure cooker on high for 10-12 minutes and quick release the seal.
  2. While the chicken cooks you can start to get your tortillas warm & crispy. Pour the vegetable oil into a small pan, enough to coat the bottom. Warm until it begins to sizzle.
  3. Add salt to make sure the oil is ready for the tortilla. Carefully, put a corn tortilla in the oil flipping as needed till crispy and hot.
  4. Remove the tortilla from the pan and put it onto a paper towel to dry. Repeat for as many tortillas as needed for the meal.
  5. Once the chicken is ready, take it out and put it into a bowl. Use two forks or a food processor to shred the chicken. Season the chicken with our famous Taco Mix along with salt and pepper to taste.
  6. Begin to assemble your tacos and feel free to add salsa, cheese of your choosing, and avocado! 

Chile Pasado Nachos

Posted on by Joe Sharkey

smoky chile heat and corn chip crunch.

The great nacho plate needs no introduction. For those who grew up in the Mexican food tradition, neither does chile pasado. This chile is a dried green chilaca chile, which carries the rich flavor of roasted green chile, with all of its smokiness and just the right amount of chile heat.  

These chiles are perfect for chile con queso, and we recommend a plate of nachos as a quick and easy way to reward yourself for the hard work of making this delicious treat, but chile con queso is the perfect topping to nearly anything that you are cooking – drizzle it on top of mozzarella sticks, add it to a burrito or taco, add it to a bowl of chili, serve it with guacamole and pico de gallo, the possibilities are truly endless. 

¡Provecho! 

ingredients

Kitchen Measurement Abbreviations

thoughts before starting

Our Morita chiles (smoked red Jalapeno) are a perfect addition to this already spicy recipe. 

directions

  1. Begin by rehydrating the dried peppers. First, quickly rinse them in the sink, remove their tops, wash the inside of the pepper, and remove seeds depending on how much heat you would like.  
  2. Put them in a heat tolerant container and pour hot water over them, letting them soak for 15-20 minutes until they start getting their shape and texture back. 
  3. Heat the olive oil on a skillet on medium heat, until it is shiny. 
  4. Add half of the onions and the rehydrated chiles to the skillet. 
  5. Season with salt and pepper and cook for 6 to 8 minutes. 
  6. Dice the remaining onions and tomatoes. 
  7. Blend them on high until the mixture is smooth. 
  8. Add this mixture to the skillet and cook everything for another 5-10 minutes on medium heat. 
  9. Add queso panela and continue cooking until the cheese softens. 
  10. Mix periodically as everything cooks. 
  11. Serve warm when the mixture is finished.  

                     You can keep this dish in the fridge for up to three days after making it. 

                     Provecho! 
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