Chef Tom Fraker

“Morelos Style” Chicken Armored Tacos

Name: “Morelos Style” Chicken Armored Tacos
Prep time: 10 min
Cook time: 1 h 27 min
Total time: 1 h 37 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 ½ pound Whole Chicken; 2 tablespoons Adobo Seasoning; 1 tablespoon Sazón Seasoning; 2 tablespoons Extra Virgin Olive Oil; ½ Melissa’s Perfect Sweet Onion – chopped; 2 Melissa’s Fresh Serrano Peppers – cut into rings; 3 cloves Melissa’s Peeled Garlic; ¼ cup Sofrito – recipe follows; ½ cup Green Olives, pitted; 1 pound Melissa’s Peewee Dutch Yellow® Potatoes; 3 Bay Leaves; 1 cup Chicken Stock/Broth; Cooked Mexican Style Rice; 2 dozen Corn Tortillas; 3 tablespoons Extra Virgin Olive Oil; ½ Melissa’s Perfect Sweet Onion – diced small; 1 Green Bell Pepper – diced small; 3 cloves Melissa’s Peeled Garlic; 1 (14 oz.) can Diced Tomato; ½ teaspoon Smoked Paprika; ½ teaspoon Ground Cumin; ½ teaspoon Mexican Oregano; Diced Roma Tomatoes; Diced Melissa’s Perfect Sweet Onions; Chopped Melissa’s Fresh Cilantro; Melissa’s Hatch Salsa

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Cuisine

Mexican

Servings

6 servings

Prep Time

10 minutes

Cook Time

1 hour 45 minutes

Discover authentic Morelos Style Chicken Armored Tacos made with tender chicken, rice, fresh toppings, and corn tortillas. An easy Mexican taco recipe!

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Ingredients

2 ½ pound Whole Chicken
2 tablespoons Adobo Seasoning
1 tablespoon Sazón Seasoning
2 tablespoons Extra Virgin Olive Oil
½ Melissa’s Perfect Sweet Onion – chopped
2 Melissa’s Fresh Serrano Peppers – cut into rings
3 cloves Melissa’s Peeled Garlic
¼ cup Sofrito – recipe follows
½ cup Green Olives, pitted
1 pound Melissa’s Peewee Dutch Yellow® Potatoes
3 Bay Leaves
1 cup Chicken Stock/Broth
Cooked Mexican Style Rice
2 dozen Corn Tortillas

For the Sofrito

3 tablespoons Extra Virgin Olive Oil
½ Melissa’s Perfect Sweet Onion – diced small
1 Green Bell Pepper – diced small
3 cloves Melissa’s Peeled Garlic
1 (14 oz.) can Diced Tomato
½ teaspoon Smoked Paprika
½ teaspoon Ground Cumin
½ teaspoon Mexican Oregano

Toppings

Diced Roma Tomatoes
Diced Melissa’s Perfect Sweet Onions
Chopped Melissa’s Fresh Cilantro
Melissa’s Hatch Salsa

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Directions

Season the chicken with the Adobo and Sazón seasonings and message and rub into the chicken.
Make the Sofrito by heating the 3 tablespoons of olive oil in a sauté pan and stir in the rest of the Sofrito ingredients. Sauté for 10 minutes, stirring often.
In a large pot, add the 2 tablespoons of the olive oil over high heat. Sear the chicken all over. Add the onion, Serrano peppers, garlic, Sofrito, olives, potatoes, bay leaves and chicken stock. Stir and bring to a boil. Reduce the heat, cover and simmer for 30 minutes.
Remove the chicken and, when cool enough to handle, shred it.
To build your tacos, place 2 corn tortillas, one on top of the other, onto a cutting board. Add some of the rice and chicken into the center. Top that with the sofrito and your desired toppings. Repeat for the remaining tortillas. Makes about 12 tacos (6 servings).

“Morelos Style” Chicken Armored Tacos