Nothing better than “fast food” fast! Tacos faster than running out to pick some up and tastier too!
Chicken Burrito / Taco Meal Starter for Pressure Canning
Servings
4
servingsPrep time
30
minutesCooking time
1
hour30
minutesYields 7 quarts
Ingredients
7 lbs 7 Chicken breast or thigh meat, diced 1 1/2in
1 lb 1 Beans, pinto, black, kidney, navy….. soaked overnight or by quick soak method
1 1 Large onion, diced
- Spicy Tomato Broth
10 cups 10 Chicken broth
2 tbsp 2 Tomato paste
1 tbsp 1 Onion powder
2 tbsp 2 Garlic powder
2 tbsp 2 Chili powder
2 tbsp 2 Mexican oregano
2 tsp 2 Ground cumin
1/4 – 1 tsp 1/4 – 1 cayenne pepper (adjust to your liking of heat or leave out)
1/2 tsp 1/2 Fresh ground black pepper
1 tsp 1 Paprika, sweet or smoked
Directions
- Prepare jars and pressure canner, bringing pressure canner to a low simmer.
- Prepare broth by whisking all ingredients together in a large pot, bring to a boil, reduce heat and simmer 10 minutes.
- After beans soaked, strain and rinse them, pot them back in a pot with fresh water, bring them to a boil, turn heat down and simmer until ready to use.
- To each jar add: 1 lb of chicken, divide onions and beans between all the jars, fill to 1 inch headspace with hot tomato broth. Clean rims, add lids and rings, place into simmering canner.
- Process quarts 90 minutes and pints 75 minutes.
