Chicken Taco Meat

For all your friends who love tacos but aren’t big red-meat fans. This is great as filling for tacos, as a base for chili (add tomatoes & beans) or as a topping on my favorite: TACO MOUNTAIN! The chicken makes for a lighter, fresher tasting version of this old classic, and the mushrooms and red wine provide just a hint of richness.

Chicken Taco Meat

2 tablespoons peanut oil
1 large onion, chopped small (about 2 cups)
4 cloves garlic, minced
1 lb mushrooms, chopped fine in food processor
2 lbs chicken breasts, ground fine (if you don’t have a meat grinder, some stores carry pre-ground chicken or turkey)
1/4 cup chili powder (“hot” Mexican style is best)
1 teaspoon salt
1 tablespoon oregano
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne (optional)
1/2 cup red wine

Heat oil in large skillet or French oven over high heat until almost smoking. Add onions & cook, stirring often, until golden brown. Add mushrooms & garlic and stir until combined. Cook for 1 minute. Add chicken & stir to combine, then add remainder of ingredients. Bring to simmer, stirring often, then reduce heat, cover and simmer 30 minutes. Taste for salt.

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