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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.
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Chicken Tacos with Dairy Free Queso(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.
