Tacos are Mexican foods which are prepared by filling soft or hard taco shells with meat and vegetable filling. They are normally served with guacamole, cilantro, chopped tomatoes and sour cream. Traditionally, taco are eaten by wrapping the filling in soft taco shells made of corn or flour tortillas.
But now-a-days they are also eaten in hard pocket like taco shells. The great thing about tacos is that the ingredients of the filling can be modified according to one’s wish and priorities. You may also prepare the tacos without any meat. So, grab whatever vegetable or meat you have in hand and get started to prepare your own taco.
Level of difficulty: Easily
Preparation time required: 24 hours
Cooking time required: 4-8 hours
3 chicken breasts, skinless and boneless
6 taco shells, soft or hard
1 cup of frozen or fresh corn kernels, thawed
2-3 medium sized tomatoes, chopped
1 cup + 1/3rd cup of uncooked white rice
1 medium sized red onion, peeled and diced
3-4 cloves of garlic, peeled and minced
1/4th tablespoon of canned jalapeno, drained
1 cup + 1/3rd cup of black beans, soaked in water
1 cup of salsa
1 package of taco seasoning mix
Guacamole, for serving
Cooking oil, for frying
Sour cream, for serving
Freshly ground black pepper
2-3 tablespoons of freshly squeezed lemon juice
A handful of fresh cilantro, for serving
1 slow cooker
2 large bowls
1 wire strainer
1 rice cooker
1 stirring spatula
1. Start the preparation of the recipe by first soaking the black beans in water. For that, put the beans into a large bowl and top them with water. Swirl the beans in water to rinse them and then discard the water from the bowl once you start noticing bubbles at the surface of the water. Fill up the bowl once again with water and continue rinsing the beans 3-4 times more by discarding the water everytime it turns dirty. Then fill up the bowl once again with fresh water. The water level should remain at least 2-3 inches above the level of the beans. Once done, let the beans soak in water for 24 hours or until they turn soft.
2. Put the rice in a large bowl and fill it up with enough water to entirely cover up the rice. Then rub and swirl the rice grains with your hand to rinse them. Continue rinsing the rice until the water turns murky and then drain away the water once that happens. Fill up the bowl once again with fresh water and then rinse the rice 3-4 times until the water continues to stay almost clean even after rinsing the rice. Once that happens, drain away all the water from the pot and then tip the rice into a rice cooker. Put the lid of the rice cooker over it and then set the cooker accordingly to cook the rice. The rice should be soft, but it should not turn mushy.
3. While the rice is cooking, take out the chicken breasts and frozen corn kernels from the refrigerator to thaw them at room temperature for 30-40 minutes or until they become pliable. Once that happens, take the chicken breasts and cut off excess fat from them. Then put them into a slow cooker. Follow that by adding 1/3rd part of the taco seasoning mix, salt, salsa, freshly ground black pepper and lemon juice to it. Then drain the water from the pot of black beans and add them to the chicken breasts in the slow cooker. Finally, pour 3-4 cups of water into the slow cooker. Give a light stir to the mixture and then cover up the slow cooker with its lid.
4. Cook the chicken for 4 hours on high or for 8 hours on low. While the chicken is cooking, take a saucepan and place it on the hob. Lit the flame and maintain it on medium high. Pour 3-4 cups of water into the pot and then let it come to a boil. Once the water starts boiling vigorously, dump the thawed corn kernels into the saucepan and boil them for 5-10 minutes or until they swell up and turn soft. You will be able to understand that the corns are cooked when they start floating at the surface of the water. Once done, drain the water from the saucepan by tipping the corns into a strainer. Make sure that the corns are completely free from water.
5. Now take a skillet and place it on the stove. Turn the knob and maintain the flame on medium. Grease the skillet with 2-3 tablespoons of cooking oil and then swirl the skillet to coat its base with oil. Once the oil heats up, put the chopped garlic in it and saute it for 20-30 seconds or until it turns aromatic but be careful not to burn the garlic.
Once done, add the diced onions and saute them for 3-4 minutes or until they turn soft and translucent. Once done, add the corn kernels and the drained jalapenos and stir them around to mix them with the other ingredients in the skillet. Then season the mixture with a pinch of salt and freshly ground black pepper. After that, add the remaining taco seasoning mix and give a good stir to the mixture to combine everything nicely.
6. Once you are ready with the chicken, fish them out of the slow cooker and then let them cool down a bit. Once the chicken breasts are cooled enough to handle, shred them apart with either two forks or with your fingers. Once done, put them into the skillet with the onions and corn kernels. Then strain out the beans from the slow cooker and dump them into the skillet.Finally, add-in the cooked rice. Once done, stir the mixture to combine everything nicely and then turn off the stove. Then take the taco shells and spoon out 2-3 tablespoons of the chicken and vegetables mixture into one of the taco shells. Top the filling with the chopped tomatoes, sour cream, guacamole and the fresh cilantro. Fill up the remaining taco shells in the same way and then serve them right away.