Marcos Pollo Tacos

3 Apr
Marcos Pollo Tacos

Marcos Pollo Tacos

We have a local restaurant that serves an amazing Mexican chicken dish called Marcos Pollo. It’s a creamy/spicy dish filled with chicken and mushrooms and served with rice and beans and tortillas. I decided to recreate this as best I could, and my husband thought it was spot on! Aside from telling me it was delicious, he wants me to add more mushrooms, increase the sauce, and make the chicken cubes smaller next time. Ever the critic, isn’t he? πŸ˜€ But I did agree with him except the chicken chunk size. I like a nice mouthful of chicken with each bite!

Marcos Pollo Tacos

3/4 to 1 pound boneless skinless chicken breasts (or thighs)
2 tablespoons olive oil, divided
2 teaspoons paprika
1/8 teaspoon smoked paprika
2 teaspoons minced chipotle in adobo sauce
3/4 cup chicken stock, reduced to 1/4 cup
1/2 sweet onion, cut and sliced in quarters
4 to 8 ounces mushrooms, sliced thick
1/2 cup heavy cream, Mexican crema, or Half and Half
1/3 cup sour cream
1 teaspoon corn starch mixed with 1 teaspoon cold water
Cilantro, for garnish

Cut the chicken into bite-sized cubes, then mix with 1 tablespoon of the olive oil, the paprikas and minced chipotle in adobo in a non-reactive bowl or zip-top baggie. Refrigerate until ready to use.

Bring the chicken stock to a boil in a small saucepan, then lightly boil until the stock has been reduced to about 1/4 cup. Remove from heat and set aside. This took about 20 minutes.

Chicken and Onions Browning

Chicken and Onions Browning

Meanwhile, slice the onions and mushrooms. After chicken stock has reduced, add the chicken and onions to a large skillet over medium heat. Cook for 5 to 7 minutes. Remove to a clean bowl and set aside.

Deglazing Mushrooms

Deglazing Mushrooms ~ I haven’t quite mastered an in-focus pouring shot…

Add the other tablespoon of oil to the skillet then cook the mushrooms until golden brown, about another 5 to 7 minutes. Deglaze the pan with the reduced stock.

Add the chicken and onions back to the skillet, then stir in the cream and sour cream until combined. Next add the corn starch/water slurry, then simmer and stir until the sauce has thickened.

Creamy Spicy Chicken and Mushrooms

Creamy Spicy Chicken and Mushrooms

Remove from heat and serve over cooked rice, black beans in warmed corn tortillas. Garnish with cilantro, if desired.

Marco Pollo Tacos

Marcos Pollo Tacos

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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69 Responses to “Marcos Pollo Tacos”

  1. Natascha's Palace April 3, 2016 at 11:54 am #

    Delicious! I am not even hungry but already thinking of when to make this!!

    Liked by 2 people

  2. Adam J. Holland April 3, 2016 at 12:11 pm #

    Spot on β€”Β fo sho! Anyone who wouldn’t love this deserves to eat McNuggets and canned spaghetti. This looks fabulous!

    Liked by 3 people

  3. lynne hoareau April 3, 2016 at 12:13 pm #

    These look so tasty and so delicious Kathryn. Wow ! on my list to do for sure !!! πŸ™‚

    Liked by 2 people

  4. Bernadette April 3, 2016 at 1:00 pm #

    Can’t wait to make them.

    Liked by 2 people

  5. Hazel Michalski April 3, 2016 at 1:07 pm #

    This looks and sounds delicious. I will have to try this one. I know Dave will like it. Thanks for sharing Kathryn.

    Liked by 2 people

  6. Lynz Real Cooking April 3, 2016 at 1:29 pm #

    I agree spot on for sure! The description you gave makes these a tempting meal! I would really love one!

    Liked by 3 people

  7. Teagan Geneviene April 3, 2016 at 1:49 pm #

    Okay… If I can stop drooling on my computer long enough… OMG that looks so good!!!!!
    Aside from the deliciousness, Kathryn, the photos are fantastic, so clear. I can see the spices in the sauce. Well done, my friend. Thank goodness I haven’t had dinner yet, because I’d have to have something else to eat — this kicked up my appetite. πŸ˜€ Yummylicious. Hang in there with your back and take good care of you. Great big hug!

    Liked by 2 people

  8. anotherday2paradise April 3, 2016 at 2:30 pm #

    Oh Yummy!! I’m keeping this recipe for when I eventually get a kitchen again. πŸ™‚

    Liked by 2 people

  9. Cheryl "Cheffie Cooks" Wiser April 3, 2016 at 3:23 pm #

    Yum KR-sounds divine!!! Love chicken, love mushrooms-Winner-winner!

    Liked by 2 people

  10. MealsWithMel April 3, 2016 at 3:38 pm #

    Yum! These tacos are making me hungry πŸ™‚

    Liked by 2 people

  11. apuginthekitchen April 3, 2016 at 4:24 pm #

    Wow I love those. Really different and creative taco and the dish as served in the restaurant sounds fantastic.

    Liked by 2 people

    • anotherfoodieblogger April 3, 2016 at 5:14 pm #

      Thank you Suzanne! The dish they serve there is awesome, with nicely seasoned cilantro rice, which I also made but mine came out a little dry. The black beans were just leftovers from the night before. We’ll be making this again and it is so much cheaper! xoxo

      Like

  12. Karina Pinella April 3, 2016 at 4:26 pm #

    Great name. I have some boneless, skinless chicken breasts now. Uh oh, but I ate up all my black beans! Next time for sure.

    Liked by 2 people

    • anotherfoodieblogger April 3, 2016 at 5:16 pm #

      Thanks Karina, but oh shoot about the beans! I always try to have some cans in stock and just used my last one for this. Note to self: buy more black beans, as we are having this for leftovers tomorrow. πŸ™‚

      Liked by 1 person

  13. Gerlinde @ Sunnycoveschef April 3, 2016 at 11:04 pm #

    This looks so good, I am ready for some Mexican food when I return home this week.

    Liked by 2 people

  14. chef mimi April 4, 2016 at 7:14 am #

    Sounds wonderful. Love the name!

    Liked by 2 people

  15. bradthegourmand April 4, 2016 at 9:25 am #

    They look great! I’ll bookmark your post and give these a try!

    Liked by 2 people

  16. Freda @ Aromatic essence April 4, 2016 at 1:19 pm #

    Super yummy recipe πŸ™‚ Looks great, Kathryn !

    Liked by 2 people

  17. Mary Frances April 4, 2016 at 2:26 pm #

    These look great! I’m with you on having a nice big chunk of chicken per bite.

    Liked by 2 people

  18. D. Wallace Peach April 4, 2016 at 8:37 pm #

    That looks wonderful, Kathryn. I like how you also add the rice and beans into the taco. I think I could make this! πŸ˜€

    Liked by 1 person

  19. Nadia April 5, 2016 at 6:26 am #

    Great flavour combinations.

    Liked by 2 people

  20. cookingwithauntjuju.com April 5, 2016 at 8:03 am #

    Love tacos filled with different ingredients – when there is mushrooms I always substitute zucchini. Bet the chipotle added some great flavor πŸ™‚

    Liked by 2 people

    • anotherfoodieblogger April 6, 2016 at 9:10 am #

      I am sure zucchini in this would be great, I like zucchini in Mexican recipes. Thank you!

      Like

  21. Antonia April 5, 2016 at 8:28 am #

    Awesome recreation! Looks delicious!

    Liked by 2 people

  22. Conor Bofin April 5, 2016 at 1:16 pm #

    How can Adam mention nuggets and cans in this post? It looks delicious. Really delicious.

    Liked by 2 people

    • anotherfoodieblogger April 6, 2016 at 9:11 am #

      Yeah, that Adam is a bit of a rebel, isn’t he? Thanks Conor. πŸ™‚

      Liked by 1 person

      • Conor Bofin April 6, 2016 at 1:49 pm #

        He is. He used to post regularly and I loved his writing style.

        Liked by 2 people

      • anotherfoodieblogger April 6, 2016 at 7:34 pm #

        He still does Conor, but he moved off of fee WP to a new platform. I get his new posts via email now after subscribing to it. πŸ™‚

        Liked by 1 person

  23. Lina April 6, 2016 at 9:13 am #

    Wow! Tacos are my favourite ever! Such a wonderful recipe

    Liked by 2 people

  24. Michelle Williams April 8, 2016 at 1:04 am #

    These sound amazing!!

    Liked by 2 people

  25. FrugalHausfrau April 8, 2016 at 10:48 pm #

    This looks INSANELY good and I can’t wait to try it!! As soon as I’m back from vacation…Actually, if I were home right now, I’d run to the store and get the ingredients and make it right now, that’s how good it looks. It reminds me a bit of Rajas, only with mushrooms instead of peppers, and how cute is that name, lol!!

    Liked by 2 people

  26. ChgoJohn April 11, 2016 at 3:54 pm #

    Good for you on recreating this dish. It does look and sound really good, no matter the size of the chicken pieces. Not only does it have a nice set of pieces but it uses more than one kind of dairy. Every possible way to infuse flavor as been used here. It’s got to be good.
    By the way, whenever I see or hear “Marco” I want to yell “Polo”. Curse you Griswolds! πŸ˜€

    Liked by 2 people

    • anotherfoodieblogger April 11, 2016 at 4:32 pm #

      LOL you just made crack up out loud for real John! Thank you! I know, that very same thing kept going through my head as I was making this then typing it up.

      Liked by 1 person

  27. Lana-Once Upon a Spice April 17, 2016 at 10:04 am #

    Another great recipe, Kathryn! Nice play on words too πŸ˜‰

    Liked by 2 people

  28. chefkreso November 16, 2016 at 1:31 pm #

    Delicious, saving this recipe!

    Liked by 1 person

Trackbacks/Pingbacks

  1. 18 Cinco de Mayo Recipes | anotherfoodieblogger - May 4, 2016

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