This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Nicole Kendrick
@goldengracekitchen
00:20
Prep
01:30
Cook
01:50
Total Time
Ingredients & Directions
Directions
Chicken Tacos with Dairy Free Queso
6-7
Springer Mountain Farms Boneless Skinless Thighs
1
Guajillo dried pepper (remove stem and seeds)
2
Dried arbol chilis (remove stems)
1
Onion, quartered
2
Tomatoes, quartered
1 tablespoons
Chili oil or olive oil
Sprinkle of ancho chili powder
1/4 teaspoon
Cumin
1 tablespoon
Minced garlic
1 teaspoon
Sea salt
- Place all ingredients into a pot with 2-3 cups of water or chicken broth, and bring to a boil.
- Reduce to simmer, add lid and let go for 1 hour until it shreds with fork.
- Remove chicken and put to the side to cool.
- Shred with a fork once cooled
- Remove remaining ingredients from the poaching water and blend in blender with 1 cup of the poaching liquid.
Dairy Free Queso
3/4 cup
Unsalted cashews
2
Medium potatoes, peeled and boiled
1 tablespoon
Garlic, minced
1 cup
Chicken broth
1 teaspoon
Salt
1 teaspoon
Taco seasoning
1/8 teaspoon
Turmeric
1 teaspoon
Garlic powder
Sprinkle of sazon seasoning
1 1/2 teaspoon
Gluten Free flour
1 teaspoon
Cumin
1 tablespoon
Juice from jar jalapeños
2 tablespoons
Nutritional yeast
1 tablespoon
Lemon juice
1 can
Full fat coconut milk
3 tablespoons
Green chilis diced
- Boil cashews for 15 minutes; drain.
- Boil potatoes until almost soft; drain.
- In a blender, combine all of the ingredients EXCEPT for the diced green chilis; blend until smooth.
- Pour into a saucepan and add green chilis.
- Simmer over medium-low heat while stirring for about 5 minutes.
- Pour over assembled shredded tacos, or make nachos by adding shredded tacos to tortilla chips and pouring cheese over the meat and topping with your favorite nacho toppings.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Tacos with Dairy Free Queso from @goldengracekitchen (Gluten Free)
Nicole Kendrick
@goldengracekitchen
00:20
Prep
01:30
Cook
01:50 Total Time
Ingredients
Directions
Chicken Tacos with Dairy Free Queso
6-7
Springer Mountain Farms Boneless Skinless Thighs
1
Guajillo dried pepper (remove stem and seeds)
2
Dried arbol chilis (remove stems)
1
Onion, quartered
2
Tomatoes, quartered
1 tablespoons
Chili oil or olive oil
Sprinkle of ancho chili powder
1/4 teaspoon
Cumin
1 tablespoon
Minced garlic
1 teaspoon
Sea salt
- Place all ingredients into a pot with 2-3 cups of water or chicken broth, and bring to a boil.
- Reduce to simmer, add lid and let go for 1 hour until it shreds with fork.
- Remove chicken and put to the side to cool.
- Shred with a fork once cooled
- Remove remaining ingredients from the poaching water and blend in blender with 1 cup of the poaching liquid.
Dairy Free Queso
3/4 cup
Unsalted cashews
2
Medium potatoes, peeled and boiled
1 tablespoon
Garlic, minced
1 cup
Chicken broth
1 teaspoon
Salt
1 teaspoon
Taco seasoning
1/8 teaspoon
Turmeric
1 teaspoon
Garlic powder
Sprinkle of sazon seasoning
1 1/2 teaspoon
Gluten Free flour
1 teaspoon
Cumin
1 tablespoon
Juice from jar jalapeños
2 tablespoons
Nutritional yeast
1 tablespoon
Lemon juice
1 can
Full fat coconut milk
3 tablespoons
Green chilis diced
- Boil cashews for 15 minutes; drain.
- Boil potatoes until almost soft; drain.
- In a blender, combine all of the ingredients EXCEPT for the diced green chilis; blend until smooth.
- Pour into a saucepan and add green chilis.
- Simmer over medium-low heat while stirring for about 5 minutes.
- Pour over assembled shredded tacos, or make nachos by adding shredded tacos to tortilla chips and pouring cheese over the meat and topping with your favorite nacho toppings.
