Pulled Chicken Tacos & Taco Sauce

By Venzie

Note: All ingredients such as the pulled chicken and taco sauce should be made in advance and heated for serving. The prep and cooking time noted in this recipe does not include the times to prepare each basic ingredient such as the pulled chicken or taco sauce.

Ingredients

• 4 -8 corn taco shells
• 1 pound prepared Mexican Pulled Chicken (see recipe here)
• 1/4 pound shredded cheddar cheese
• 1/4 pound shredded jack cheese
• Topping choices: shredded lettuce, diced tomatoes, pico de gallo, pickled red onions, guacamole or sour cream.
• Taco sauce (see recipe here)
• Taco Sauce
• 3 cups water
• 1 tablespoon corn starch
• 1 large jalapeno stemmed and cut into quarters, seeds left in
• 1/8 cup dry currants
• 1 6-ounce can tomato paste
• 3 tablespoons champagne vinegar
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Coleman’s dry mustard
• 1/4 teaspoon liquid smoke
• 1 teaspoon agave nectar or honey

Details

Servings 4
Adapted from cookingclassy.com

Preparation

Step 1

Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

1.Warm shells slightly in a moderate oven, and then fill each one dividing the chicken, cheese and toppings between them, or allow your family or guests to assemble themselves.
2.Serve with shredded lettuce, diced tomatoes, pico de gallo, pickled red onions, guacamole , or sour cream.
3.Drizzle with our homemade taco sauce.

Taco Sauce
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Yield: 3 cups

1.Mix a little of the water with the cornstarch to form a slurry. Add all other ingredients to a medium sauce pan along with the slurry and bring to a boil. Reduce and simmer uncovered for 15 minutes. Strain and discard solids. Cool and store overnight for the best flavor.
2.May be stored for up to one week in the refrigerator.