Spicy Chicken Soft Tacos – An ‘El Molino’ Inspiration
Sometimes inspiration comes from a memory of something you ate. Sometimes it comes from a single ingredient that wows you. These chicken soft tacos are a little of both. Tortilleria El Molino is a small Mexican restaurant in Concord, CA that churns out the best authentic Mexican food day after day. You couldn’t tell by looking at it and if you didn’t know what you were looking for, I am sure you would drive by and miss it. But sometimes, those are the best places.
Walking into this small place for the first time – based on my husband’s recommendation – I was skeptical. There wasn’t much to it. A counter to order, about five tables inside and a couple outside, and a tortilla factory in the back. So began my love with El Molino – but particularly with their green salsa. Is is possible to be infatuated with one sole menu item? It is, when that item is so versatile…and so darn good.
My husband brought home 16 ounces of green salsa goodness last week and it was on. This stuff is fiery hot and a little goes a long way. I’m not sure what they put into it. Jalapeños. Cilantro. More hotness. Love.
Whatever. It’s good.
Besides just dipping tortillas in it and tossing it over poached eggs, this salsa has come in quite handy. One of the best uses was the original inspiration. The chicken soft tacos. He also brought home some of those yummy homemade corn tortillas from their factory. Fresh into the plastic bag they go. Steaming themselves for hours.
Taco night revisited.
Mis en Place
Notice the jalapeños there. If you like the extra heat or your green salsa is very mild, then chuck them in there. If your other components are already hot, then leave em out. You have to be able to eat your tacos right?
Who knew something so simple could be so good? Amazing.
If you are near Concord, CA I suggest you find this place and pick up something – namely their salsa and homemade tortillas. If not, try your hand at making your own – or pick some up from your favorite Mexican restaurant. Revisit taco night. Once a week.
Kitchen Notes:
- This recipe easily doubles.
- Leave out the extra jalapeños if your salsas are already spicy.
- Top with a squeeze of lime juice for added flavor.
The green salsa really takes this recipe up a notch. Choose a salsa from your favorite restaurant and make sure it has a little heat to it.
Ingredients
- 1 pound chicken tenderloin strips
- kosher salt
- pepper
- chili powder
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 1/2 cup chicken broth
- 1 cup red salsa, mild or medium
- 1/4 cup diced jalapeños, optional
- 8 corn tortilla shells
- green salsa, medium or spicy
- diced onion, for garnish
- shredded monterey jack cheese, for garnish
Directions
- Warm an oven at 300 degrees. Wrap tortilla shells in aluminum foil and place in warmed oven while you make the chicken.
- Heat 1 tablespoon of olive oil in a pan at medium high heat. Season chicken liberally with salt, pepper and chili powder. Place chicken in pan and cook on both sides until browned through, about 2 minutes per side.
- Add garlic and diced onion to the pan and let simmer for 2 - 3 minutes. Add chicken broth and let cook until broth is reduced by half and there is just a bit of liquid remaining in the pan.
- Add the red salsa and optional jalapeños and simmer for one more minute.
- Turn off heat and remove chicken from pan. Let chicken cool then shred with a fork.
- Return chicken to pan and mix well with red salsa mixture until all pieces are coated.
- Place warmed tortilla shells on serving plates. Top with chicken mixture, diced onions, green salsa and optional cheese.
- Serve immediately.
Notes
This recipe easily doubles.
Leave out the extra jalapeños if your salsas are already spicy.
Top with a squeeze of lime juice for added flavor.
Yes ma’am…I would tear into these – they look awesome!
Thanks Heather!
Oh boy those look amazing!! Fresh made tortillas and salsa are heaven – turning them into tacos is brilliance! Yum
Couldn’t have said it better…
Not pushing, or anything, here, but I’m sooooooo far from Concord CA and now I’ve got a hankerin’…. for some green salso that can only be made right from Concord CA and so…. if you’re ever feeling philanthropic and pity for an old woman craving some green salsa…. I’m just sayin’…. This looks wonderful and I’d really like to try it….. if I just had some green salsa…. Come visit when you can.
When I can figure out how to ship it to you, I gladly will – until then, maybe I should re-create the salsa recipe?
I love taco night! It’s a staple in our/my household… and I just love how simple it can be to do, but how delicious and varied the possibilities are. No near future plans for Concord, CA, but I love finding local taquerias and salsas… major yum factor.
The small local places are the best ones! Always fun when you have some favorites too.
Those tacos look so good!!! Great post, Miranda. I had the almost exact experience here (Broward County in South Florida). My daughter and I happened upon a hole-in-the wall taco restaurant called Agave Azul. We walked through the door to find a very small place with a walk-up counter, a single table, and a crowd of happy customers waiting in line. The food was extremely fresh and delicious–just like you’ve described here. Isn’t that just the most awesome experience! On a return trip a couple months later, they’d expanded (indoor seating), and the food was still heavenly.