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Nutrition Facts
Serving Size 1 servings 433g Recipe makes 4 servings) The following items or measurements are not included below: 1/4 cup chipotle chiles in adobo
Calories 396
Calories from Fat 174		(43%)
Amount Per Serving		%DV
	Total Fat 19.3g	29%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.2g
Cholesterol 188mg		62%
Sodium 529mg		22%
Potassium 816mg		23%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 1.8g	7%
	Sugars 4.2g
Protein 46.1g		92%
how is this calculated?

Maria's Taco Xpress Pollo Guisado

Recipe #380741 | 1¼ hours | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Sharon123
Jul 8, 2009

I got this from Guy Fieri's cookbook, Diners, Drive-Ins and Dives. Maria's Taco Xpress is a South Austin institution and it's fast food, Texas style. The locals rave about the food. Guy says the pollo guisado is a little bit sweet, spicy, tender, and crazy good!

4 -6 servings (change servings and units)

Ingredients

2 lbs boneless skinless chicken thighs (or your choice of cut)
3/4 teaspoon kosher salt, plus more
kosher salt, to taste
3 medium tomatoes, diced
1/4 cup canned chipotle chile in adobo
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder (or 3 fresh garlic cloves, minced)
3/4 teaspoon fresh ground black pepper (plus more to taste)
3 tablespoons olive oil (or vegetable oil)
1 large onion, diced
taco shells (optional)
shredded lettuce (optional)
diced tomato (optional)
shredded cheddar cheese (optional)

Directions

1
Put the chicken in a saucepan with salted water to just cover. Bring to a simmer and cook until just cooked through, about 25 minutes. Let cool, then shred the chicken.
2
Place the tomatoes, chipotle sauce, cumin, garlic powder, 3/4 teaspoons pepper, 3/4 teaspoons salt, and 1 cup water in a blender. Puree until smooth.
3
Heat the oil in a saucepan over medium heat. Add the onion, and cook until the onion is golden brown, about 7-10 minutes.
4
Add the chipotle mixture and bring to a simmer. Add the chicken and simmer unil the sauce thickens and the chicken is tender, about 15 minutes. Season with salt and pepper to taste.
5
Serve the pollo guisado in crisp taco shells with shredded lettuce, diced tomato and shredded Cheddar cheese. Enjoy!

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Featured Reviews for This Recipe

From: Chef #1364410

On Aug 25, 2009

Excellent! Simple ingredients! Lots and lots of flavor!!! Only change I made was instead of using the chipotle chile in adobo, I used a med. smooth taco sauce. So Good!!! Gotta love Guy and his triple D's.

1 person found this review helpful

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From: stonecoldcrazy

On Aug 19, 2009

I loved the flavor of this dish, but even slathered with sour cream, I couldn't eat a whole portion because it was so spicy-hot. I don't know if I am a wimp or the chipotles were extraordinarily hot but it was a fiery dish. (even after I added some tomato sauce and a pinch of sugar!) I look forward to making this again and scaling way (way!) back on the chipotle.

1 person found this review helpful

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From: Chef #1239834

On Nov 1, 2009

I absolutely loved this recipe...including my 19 yr old son and his dad. Lots of flavor and went with the suggestion of stonecoldcrazy as to slather with sour cream...absolutely awesome. My son rated it "Off the Chain" guess he loved it too. Thanks for the recipe and will use again and again.

1 person found this review helpful

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From: MrsMM

On Oct 15, 2009

Lordy I can't believe I forgot to review this!!! So, we will eat this weekly, especially when work gets hectic. I modified this, sort of, for 2, and made it into a 30 minute meal. I don't know if this review is fair, but I think it is!! I used 2 large chicken breasts, and microwaved them. I made the sauce as directed, with less water. I combined the microsteamed chicken which I had shredded with the sauce and we made burrito type creations with it. LOVE. Thank you thank you.