Yes, we had Mexican food again. We could really eat it every night for dinner. We love it! Making the chicken in the crock pot makes this meal super easy. Here’s how I make these—I use the same chicken recipe from my taquitos, found here, without adding the refried beans and cheese to them.
Chicken:
- 2 lbs. chicken breast meat, fresh or frozen
- chili powder, garlic salt, cumin to taste (or a can of enchilada sauce)
- water
In Crock-Pot combine 3 cups of water, a generous amount of chili powder and garlic salt, and 1 tablespoon of cumin. Stir to incorporate. Place chicken breasts in Crock Pot and cook for 2-3 hours on high or 4-5 hours on low. Once chicken is cooked, remove breasts into a large bowl and shred with 2 forks. Chicken should fall apart. Once all the chicken is shredded add 1/2 c. of the stock from the Crock Pot into the shredded chicken and mix to keep it from getting dry. Set aside
Guac:
- 2 –3 ripe avocados
- chili powder
- garlic salt
This recipe sounds simple but it is the best guac. It is so flavorful. Just mash up your avocadoes with a fork, creating the texture you like (we like it a little chunky), then add chili powder and garlic salt to taste. A little garlic salt goes a long way. If you don’t have garlic salt just omit garlic and use a little cracked sea salt. So so good!
Other toppings:
- Diced tomatoes
- Salsa
- Shredded lettuce (see my tutorial here on shredding lettuce the best way!)
- Shredded cheese
- Hard shell or soft shells for tacos
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