Family, faith, adventures and a Southern Utah Obsession.
here is a yummy Chicken Taco Recipe. Chicken breast is simmered in a lemon-lime marinade, then served with taco fixin's so that everyone can make their own soft taco."INGREDIENTS:1 pound skinless, boneless chicken breast halves, cut into bite size pieces1 cup lemonade2 tablespoons olive oil1 tablespoon lime juice1 1/2 teaspoons Worcestershire sauce1/2 teaspoon garlic powder1/2 teaspoon onion powder1 bay leaf 1 (12 ounce) package corn tortillas1 head lettuce, shredded2 large tomatoes, chopped1 (8 ounce) package shredded sharp Cheddar cheese1 (8 ounce) jar salsa1 (8 ounce) container sour cream DIRECTIONS:1. In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes. 2. Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients. Sounds like your gonna have a blast!
My Shredded Beef Enchiladas are legendary in this neighborhood. If you are willing to throw some roast in a crock pot you could certainly use the spicy-but-not-too-spicy meat part of my enchilada recipe for tacos. It's very simple but oh so good.I also know how to make the creamy Cafe' Rio dressing if you want that for a topping. Let me know!
I think Cynthia needs to share her recipe. It sounds yummy.
My kids actually eat my beef tacos. it's rpetty easy. not a lot of stress. let's make it easy.Using a crock pot put a roast inside and fill your water up to the top of the roast. We cook it on low for 8 hours in our better crock pot or overnight in our cheaper one. Depends onthe power you have. Anyway, i jsut through a few beef bullion in there with some onions, garlic salt and let it cook for either time until it flakes off with a fork. we generally eat the roast like that one night. After dinner I put the rest of the roast into a bowl and ladle a few scoops of the broth into the bowl with it. The next evening once I get home I flake the meat into a skilet with my hands. I pour in the juices and then salsa to taste. I cimmer it until the broth has evaporated all that that is left is the tender meat perfectly seasoned. Just add the toppings and such that you like....if you are in the neighborhood i am making it tomorrow!!! Come on by!!!
We like freshnessMeat that is sauteed with peppers and onions and a little taco mix.corn shells warmed in microwave.Cilantro/cabbage/radishes/tomatoes/olives/lime squeezed/dash of course salt over the whole thing. My mouth is watering
i am so hungry now guys!
Oh, Lonna's looks amazing! Otherwise, Taco Bell anyone? Happy cooking!
Our favorite is to put a bunch of chicken breasts in the crock pot with a jar or two of salsa and let it cook all day. Then just shed the meat (still in the crock pot with the salsa) and it makes for a yummy yummy super easy chicken taco filling.
Oh and I also think Cynthia needs to share the Cafe Rio dressing recipe...especially for those of us who can't get Cafe Rio anymore!
Wow, looks like you got some good ideas! I too would love the Cafe Rio dressing recipe! HUMMM...
My Cafe' Rio dressing is modified from another 'knock off' recipe I found online that just wasn't quite 'It'. I actually think this recipe is slightly tastier than the real thing because it has buttermilk in it which makes it creamier. Creamy Tomatillo Dressing 1 Packet Hidden Valley Buttermilk Ranch Dressing1 Cup Buttermilk1 Cup Mayo (don't go for the low fat here- this is an indulgence and the low fat doesn't taste very good) 3 Tomatillos, husked, washed, cut into quarters1-2 Jalepenos, washed, halved, seededThe juice of 1 lime (a real lime- not that concentrated juice stuff)1 clove garlic, peeled1/2 bunch (or so) fresh cliantro, washed Preheat oven to 400. Spray a cookie sheet with Pam or olive oil and place jalepenos and tomatillos on the baking sheet. Bake for 20 minutes or so to roast them. They're done when they are all soft and the jalepenos have a few black spots (that's a good thing- don't panic). In the mean time, place the remaining ingredients in a blender and blend. When the jalepenos and tomatillos are done, throw the jalepenos in the blender with the rest. For the tomatillos, squish most of the seeds out. Now that they are cooked the seed area will be soft. You are mostly after the rinds with the tomatillos. Throw the tomatillos rinds in the blender. Blend it all together then chill for at least 1/2 hour, preferably overnight.Note- how much jalepeno is an individual thing. I usually just use one. If you want a little more kick, then up the amount to the 2 listed above. Because they have been roasted, they won't be as strong as fresh ones. Warning! This dressing is ADDICTIVE. Especially if you purchased the Costco tortillas above. It's almost impossible NOT to cook up a tortilla then dip it in the dressing and smile blissfully while you eat that sin. I've warned you. Proceed with caution.
I'm still working on my remedial water boiling--but know that I would help you if I could!!
Post a Comment