I made some chicken tacos on Sunday, and here's the recipe.
Ingredients
4 large chicken breasts
Chicken stock to braise the breasts in the crock pot
Healthy smidge of Penzey's salsa and pico seasoning
Smidge of Penzey's Adobo seasoning
Pepper to taste
1/4 cup of diced yellow onion
3 tablespoons of diced red bell pepper
I can of La Preferida red chile enchilada sauce
Shredded queso fresco
Chopped cilantro
Process
Trim any nasty bits off of the chicken breasts, put them into the crock pot, and dump in enough chicken stock to cover the breast halfway. Add spices atop the breast. Cook on low for eight hours or so. Halfway through the cooking time throw in the peppers and onions. Two hours prior to eating throw in the enchilada sauce. When cooking time is up, shred the breast in the crock pot. Use whatever kind of tacos you want to use ~ crunchy or soft.
Revisionist Thoughts
Next time I make this, I'm going to dial up the flavor factor a bit by using some toasted dried chiles and adding garlic and shallots.I am also considering adding some type of hot peppers. Jalapeños would probably be good.
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