Chicken Tacos with Homemade Chile Sauce

Chicken Tacos with Mustard

Culinary Tools:

  • 2-quart Saucepan
  • 8-inch Skillet with Cover
  • 3-quart Mixing Bowl
  • 5-quart Mixing Bowl
  • Bamboo Cutting Board
  • Santoku Knife

Salad Ingredients:

  • 2 cups green cabbage, shredded
  • ¼ cup cilantro, finely chopped
  • 1 lime, freshly squeezed
  • 1 teaspoon honey
  • ¼ cup light mayonnaise

Sauce Ingredients:

  • 2 tomatoes
  • árbol chiles
  • 3 cloves garlic, minced
  • Salt and black pepper to taste

Chicken Taco Ingredients:

  • 2 pounds chicken breasts
  • 2½ tablespoons mustard
  • 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • Corn tortillas
  • Salt and black pepper to taste

Salad Procedure:

  • In the 3-quart Mixing Bowl, add all salad ingredients. Stir well and refrigerate.

Sauce Procedure:

  • In the 2-quart Saucepan add tomatoes, chiles, garlic and 2 cups of water. Cook at medium-high heat for 10 minutes.
  • Add tomatoes, chile and garlic to the blender, with salt and pepper to taste. Add 1 cup of the water where you cooked them, and blend for 4 minutes.

Chicken Procedure:

  • In the 5-quart Mixing Bowl, place chicken breasts and season with mustard, salt and pepper to taste, olive oil and garlic. Let marinate for 30 minutes.
  • Preheat the 8-inch Skillet at medium-high heat for 3 minutes. Add chicken, and with the cover ajar, let it cook for 5 minutes. Flip chicken, and let it cook for 7 more minutes, with the cover ajar.
  • Build tacos with the tortillas, chicken slices, salad and sauce. Serve.