Comments on: Braised Chicken Tacos

By: CodieD

CodieD — Tue, 11 Mar 2014 14:54:00 +0000

I really loved these chicken tacos and will be making them again. The flavor of the smoked peppers and caramelized onions was so yummy! I added a couple of links of smoked chorizo from our local butcher, but I'm not sure it really needed it. I made some fresh pico to go with it and your salsa verde just in case. I loved the verde on my eggs this morning! Thank you for sharing this recipe.

By: Dom

Dom — Thu, 13 Jun 2013 18:41:00 +0000

I made this today (although I had to adapt it a bit) and I have to say it was absolutely amazing!! I didn't have a cinnamon stick so I used powdered instead and I used dried chipotle chilies instead of the guajillo. I didn't have any lemons either so I replaced the lemon juice with sherry vinegar for a bit of acidity. I also added some ground cumin, sweet smoked paprika and dried oregano for some extra spice. I will definitely be making this again. Thank you!!!

By: Tami S.

Tami S. — Sat, 20 Apr 2013 17:22:00 +0000

I figured it out. Thanks for taking the time to answer...super nice of you. Your recipe made me a total rock star for the past two days. My boyfriend actually gave me a back massage without me asking!! SO DELICIOUS! I'm glad I made as much as I did. Had breakfast tacos this morning. Braised chicken, eggs, avocado and cilantro! So tasty!!!

By: Marc Matsumoto

Marc Matsumoto — Fri, 19 Apr 2013 21:57:00 +0000

I'm not sure what the temperature should be, but it should just barely be simmering (steady stream of small bubbles coming up, not still, not boiling). Hope that helps.

By: Tami S.

Tami S. — Thu, 18 Apr 2013 20:52:00 +0000

Hi Marc, I am trying out your recipe right now but ran into a problem with my wonky stove. The lowest setting doesn't appear to be anywhere near hot enough for the final hour and a half. I live on the gulf coast in hurricane land where we can have only electric stoves. Any idea of the temperature for the last stretch? I have a thermometer to check. Thanks in advance!

By: Dustin Headley

Dustin Headley — Wed, 27 Mar 2013 21:01:00 +0000

My wife made the meat into enchiladas. I was very happy until I was sad it was all gone.

By: Guest

Guest — Wed, 27 Mar 2013 21:00:00 +0000

Da Bomb. My wife made this (I helped with my eyes). The next day we used it for enchilada meat, which I thought was actually a bit better, the sweetness of the onion really popped.

By: Hardik Kheskani

Hardik Kheskani — Fri, 22 Mar 2013 16:14:00 +0000

I did 2/3 for onion and tomate paste and 1lb chicken - it turned out to be amazing!

By: Hardik Kheskani

Hardik Kheskani — Fri, 22 Mar 2013 12:17:00 +0000

tried the recipe last night, it was amazing - the whole apt smelled of these chillies. just need to add little more tomate/tomato-sauce. i added tomatoes to the blender with chillies since i didn't have tomato sauce, but that mix was just super deadly -- full of aroma and flavor! will definitely repeat! thanks for the beautiful recipe and great instructions - was my first time making shredded chicken.

By: Marc Matsumoto

Marc Matsumoto — Tue, 12 Feb 2013 02:37:00 +0000

Glad to hear you enjoyed it! Regarding the onions, here's more in-depth look at the proper technique to caramelizing onions: https://norecipes.com/blog/caramelized-onions-recipe/ It's a useful skill to learn as it's a great way to add a ton of flavor to any dish.