Maria's Taco Xpress Pollo Guisado

Total Time
1hr 10mins
Prep
20 mins
Cook
50 mins

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!

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Ingredients

Nutrition

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!
Most Helpful

4 5

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.

5 5

I love Taco Xpress and this recipe is as good good as a trip to Austin! My only change was to use i cup of the broth from cooking the thighs in place of the water. Thanks for posting.

5 5

Outstanding recipe. I decided to season the chicken with salt, pepper, onion powder and paprika and saute in just a bit of olive oil for a bit more flavor. I did more of a chop than shred and sauteed the onion in the pan drippings. Served with lots of Vidalia onion, finely shredded lettuce, cilantro and lime. Absolutely delicious, thanks for sharing the recipe.