Chicken Taco Waffles

How to Make

2 cups
Birch Benders Classic Recipe Waffle Mix
2 tbsps
Ground Mustard
2 tbsps
Dried Cilantro
1 1/2 cups
Boneless Skinless Chicken Breasts
3 tbsp
olive oil
Medium Onion
2 tbsp
minced garlic
8 oz
Chopped Tomatoes
2 tbsp
1 tbsp
Ground Mustard
2 tbsp
Red Pepper Flakes
1 tbsp
1 tbsp
sea salt
2 cups
chicken broth
Pickled Onions
Cotija Cheese
Fresh Cilantro

First, make the chicken:

  1. In a heavy bottomed pan or dutch oven, sautee onions in olive oil over medium-low heat. Once transluscent, add garlic, stirring occasionally, about 2 minutes more.
  2. Add tomatoes and spices, stir. Spread ingredients out evenly over the bottom of the pan, lay chicken overtop.
  3. Pour chicken broth over the rest of the ingredients. Cover pot and let braiseĀ over medium heat abut 20 minutes, or until an instant measure thermometer reads 165.
  4. Remove chicken from heat once fully cooked, let rest 5 minutes before shredding with two forks.
  5. Increase heat under braising pot and reduce sauce about half.
  6. Return chicken to sauce, stir, and remove from heat.


While the sauce reduces,

  1. Combine Birch Benders Classic Recipe Pancake Mix with mustard and cilantro.
  2. Stir in water.
  3. Make waffles according to your waffle maker’s directions.


To assemble:

  1. Place cooked waffles on a serving platter.
  2. Top waffles with chicken and sauce, and toppings of your choice.


Better than regular tacos for sure.

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