Food

There are days when you just crave something yummy, quick, and mindlessly easy. Are you a taco lover? If so, you’ll want this go-to chicken taco recipe for sure in your rotation. We’ve got loads of taco recipes here at Pinch of Yum, but sometimes, I just want no-fuss, basic chicken tacos that wouldn’t require me to pull it up on a recipe on my phone. I want something easy enough that I could prepare without thinking and have on the table in 20 minutes. And that’s how this ridiculously good chicken taco recipe was born. Juicy, flavorful, and fast as lightning, these tacos become one of those dishes where I cannot even stop myself from eating the chicken straight off the cutting board. Mindless in the best possible way, and the result is seriously delicious. This is now our household’s go-to taco, and I think it will be for you, too. Here’s what you’ll need to make these simple but killer tacos:The EssentialsThree main ingredients are all you need to turn your chicken into taco heaven:Taco seasonings: Classic and full of flavor.Garlic: Because everything’s better with garlic.Soy sauce: This is the game changer that will provide depth and umami to the chicken-long irresistible.They ask for a few common kitchen ingredients from your pantry that won’t bother you. The outer layer gets a slightly crisp, golden-brown surface (like grilling), while the juicy insides are bursting with savory flavors-a flavor bomb, if you will-with little effort.Once you get the chicken done, you’ve basically got half the work done. All that’s left is to drizzle the green sauce over and wrap it in a warm tortilla (or throw it into a rice bowl or burrito), and voila! If you’re a cilantro lover like me, sprinkle over some cilantro and throw in some chopped onion for crunch. Honestly, it cannot get any easier. If you have some time to spare, pair it with some pickled onions or a simple green salad to take it up a notch.And whatever you do, do not even think about leaving out the green sauce. I know, we can sometimes be in a rush, and store-bought salsa can suffice. But believe me: that homemade green sauce will lift these tacos from tasty to out-of-this-world. If you’re really in a bind,try whipping up this absolutely scrumptious two-minute avocado dip!So let’s take this step by step.Chicken Tacos in a NutshellSeason the Chicken: First things first – seasoning your chicken. This is really simple; toss chicken thighs (boneless and skinless) with taco seasoning, some garlic, and a splash of soy sauce. You could then drizzle a little oil over it, which will help everything coat the chicken well; trust me, that is a critical step here. A little tip I learned is to put soy sauce and oil first and sprinkle in taco seasoning last. This avoids clumpy spices, makes the whole process easier, and guarantees the desired even coating.Prepare the Chicken: I really enjoy convenience, and so I air-fry these at 400°F for about 11 minutes. They come out crispy on the outside and juicy on the inside-perfection! But for those of you who do not have an air fryer, here is the solution: Bake at 425°F for about 20 minutes. Alternatively, pan-fry. Allen is making everything easier: just make sure you get the chicken up to an internal temperature of 165°F, and you’re golden.Make the Green Sauce: I’m not going to beat around the bush: the green sauce is a must! It is fresh and had an amazing flavor which gives just the right zesty kick to the tacos. It is also so simple to make: just blend a few ingredients, and that’s it! It’s one of those things that you’ll want to make once and never want to skip again. (I use this blender to make it, in case you are wondering!)Carve the Chicken: Once the chicken is cooked, it is ready to go. Roughly chop it into bite-sized pieces. Try to do it Chipotle-style chunks. While you are at it, chop some fresh cilantro and onions too. The fresh crunch from the onions and the bright flavor of the cilantro can make a huge difference, so don’t skimp on these!Make, and Rack It Up! The best part: building things! Get the tortillas that you love best, then warm them up for a few seconds in a dry cast iron skillet. I love me some good ol’ La Tortilla Factory yellow corn-flour blend: it’s all soft and pliable; holds up perfect with all filling. Now fill those babies up with chicken; drizzle a little sauce on the top, and pile on some cilantro, onions, or even a little Cotija cheese if you’re feeling fancy. Lime wedges are an absolute must for an extra burst of flavor.And thus: chicken tacos in 20 minutes or even less to make you think, “Why didn’t I do this sooner?” These babies are juicy, filling, and pathetically easy. Or serve it up with whatever sides do you want to really make it seem ultra-special without really cooking much. Life rocks with these chicken tacos in your back pocket.All Frequently Asked Questions Concerning These Chicken TacosWhat tortillas do you suggest?I like to use the yellow corn-flour blend tortillas from La Tortilla Factory. They’re soft, flexible, and heat excellently in a dry skillet.I am trained on the data until October 2023.Will using Greek yogurt instead of mayo in the green sauce work? Sure! Greek yogurt would give the sauce a tangier kick, but it tastes delish. Just don’t forget to use the whole fat for the best outcomes.If someone does really objects to eating cilantro:Just use the green parts of green onions; they would be great in place of this herb.Is there a way to make the tacos dairy-free?If not, just leave the Cotija cheese out, but make sure you season the tacos with a little more salt to increase the flavor.Can I use chicken breast rather than thighs?Chicken breasts would work, though they

When it comes to desserts, the only thing standing in the way of an indulgent tiramisu is, of course, a decadent creamy layer of dulce de-leche. The harmony of flavors in this variation is pure magic. A sweet, liquidy layer of dulce de leche exuding warmth caresses the espresso-soaked ladyfinger, imparting visions of heaven that will linger in your psyche long after the last bite. Being a sucker for anything sinful and delicious, I have my personal list of favorite desserts. Somewhere in the top five would be this:Chocolate Chip CookiesPeach CobblerChocolate Patticake from Yum! BakeryAnd now… this Dulce de Leche Tiramisu.Over the past few years, I have been buying individual tiramisu cups from the “fancy” grocery store down the street (shoutout to Kowalski’s!). In particular, the Dulce de Leche Tiramisu has snagged the number one spot on my favorites list. The layers of espresso-soaked ladyfinger and mascarpone cream combined with the glorious sweetness of dulce de leche produce a dessert to die for.What if, though, your infatuation with a dessert gets so bad that you’d actually like to recreate it yourself? You guessed it: I rolled up for my sleeves and made it myself. And would you believe it? This homemade version tastes better than store-bought. Cue happy tears.Why This Tiramisu Is the Perfect ShowstopperBest of all, it looks fancy and tastes great, yet making this recipe yourself is very easy. Indeed, it is quite a surprise to make, and because it is usually made a day ahead, it saves from all dessert preparation chaos on the last minute at a big gathering or holiday meal.This is a traditional tiramisu without any alcohol, which is safe even for kids and any audience. And to slather up the ladyfingers in an unforgettable flavor, using a rich, dark espresso is the key. Use any strong coffee you have but for a real knockout flavor shoot for 5-6 shots from Starbucks; if you have an espresso maker at home, good for you! The sweet and creamy layers of the mascarpone and dulce de leche are beautifully complemented by the richness of the espresso, making every mouthful an experience in itself.Let me show you how to prepare this luscious dessert!How to Prepare Dulce de Leche TiramisuIngredients:6 egg yolks1 cup sugar1 ½ cups mascarpone1 ½ cups heavy whipping cream2 tbsp of either commercially available or homemade dulce de leche1 package soft ladyfinger cakes5-6 shots of fresh espresso (preferably decaffeinated)Cocoa powder or chocolate shavings for garnishInstructions:Mixing Bowl #1: Place egg yolks and sugar in a mixing bowl and whisk until the mass is smooth. Add the mascarpone into the jar and blend till incorporated. That thick and creamy filling will be the most decadent layer for your tiramisù.Mix Up Bowl 2: In another bowl, whip heavy cream to soft peaks. Add the dulce de leche and continue whipping until blended. The dulce de leche gives an extra rich caramelized taste to the cream, complementing the tiramisu wonderfully.Combine Bowl 1 and Bowl 2: Now, take the mascarpone mixture from Bowl 1 and carefully fold it into the whipped cream in Bowl 2. This is where the magic happens. You should get a silky, soft yet rich cream that will compose the layers of your tiramisu.Soak Ladyfingers and Layer: This is where you experiment with ladyfingers. Submerge them in espresso for 3-4 seconds, moistening but not soaking them, and place them on the bottom of your dish. Then a hefty drizzle of mascarpone mixture over the ladyfingers.Repeat with the next layer of soaked ladyfingers and mascarpone cream until your dish is filled, then top it with a final layer of mascarpone cream.Chill and Serve: The secret of a perfect tiramisu is allowing it to rest. I recommend putting it in the fridge for 4 hours at a minimum, however, the best results will be from allowing it to set for 12-24 hours.It enables the flavors to meld with one another and firm the dessert for neat, clean cuts that slice easily into portions. Dust over with cocoa powder at serving, or garnish with chocolate shavings to make a lovely finish.Basic Queries Concerning the Making of TiramisuWhat about Raw Egg Yolks? Egg yolks are a traditional tiramisu ingredient bestowing a heavy, silky texture to the cream. For those who feel raw egg to be a health hazard, pasteurized eggs can be used to substitute it, or the yolk mixture can be heated over a double boiler for 3 to 5 minutes at 140°F.Can I Replace Mascarpone with Cream Cheese? Cream cheese has the same consistency but with it the taste turns all more tangy and by far less delicate than with the flavor of mascarpone. Therefore it would not be recommended to use in that traditional tiraine to obtain that classic tiramisu flavor.Is It Possible to Make This Gluten-Free? Yes! In fact, you can quite simply substitute gluten-free ladyfingers to the regular ones and the recipe is still as lovely.How Long Will This Last? Best within 2 to 3 days, but good for up to 4 days in the fridge.How Much Rest Does Tiramisu Call For? Aim to let it rest for around 24 hours for the best outcome. This time is meant for the dessert to really absorb moisture and settle, thus resulting in perfect slices and even better flavor.I cannot say more than that.This Dulce de-Leche Tiramisu is right up there with some of my favorite desserts, and I know it will do well at any gathering or holiday meal. It is rich, creamy, and easier still to make: they all come together in perfect balance from the espresso, the mascarpone, and the sweet-sweet dub of dulce de leche. Be it an ardent dessert fanatic or just someone willing to try their hand at something new; this would surely become an instant classic in your recipe arsenal. Enjoy!