Add chicken and refrigerate for 30 minutes to 12 hours. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the …
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Cook ground beef in a skillet over medium heat until no longer pink. Drain fat. Add taco seasoning, water, and diced tomatoes and green chiles. Simmer for 5 minutes. Spread …
When the chicken is cooked through, remove just the chicken onto a cutting board and set aside to cool Pour the juice from the slow cooker into a saucepan and cook over high …
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Preheat oven broiler (grill) to 400°F (200°C). Lightly grease a baking dish with non stick cooking oil spray. Spread half of the marinara over the base of a lightly greased baking …
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Easy! Tamale Pie Casserole This Mexican chicken birria tacos recipe can be made on the stovetop, oven, crockpot / slow cooker, or instant pot. Please see the full recipe for easily converting this recipe into any of the various cooking styles.
Swap out the sugar and use one of the low carb tortilla options above. Browned ground beef – You can add taco seasoning, or just season with some salt and pepper. Always a classic, always a hit. Shredded chicken – Slow cooker or Instant Pot chicken work well as a base for just about any type of keto taco recipe.
Instructions 1 Add the chicken, chicken broth, lime juice, salt and spices to a small/medium sauce pan. Be sure that the liquid covers the chicken. ... 2 Shred the chicken with 2 forks. I like to add it back to the liquid so it can absorbs some of the broth throughout all the shreds. 3 Enjoy!
Any protein will work for birria tacos, but typically it’s beef. Chuck roast is a great cut to make birria tacos, but for this recipe, I used split chicken breasts with the skin on. Leaving the skin on gives the broth an extra layer of flavor, but is removed before making the tacos. This recipe is pretty much hands off.