Tuesday, March 10, 2009

Master Shredder

I live in one of the most beautiful places on this planet. I truly do. I took the above photo a few weeks ago, and am just now getting around to posting it. Just look at that view from one of the windows in my apartment! In the very center, just below the highest mountain peak, you can see the silhouette of an eagle flying. Actually, there were about 20 of them just soaring about, enjoying the ocean breezes. It was incredible. A very good afternoon, indeed. And the sunset only got more and more spectacular after that, but I was too busy making dinner to get a good photo of it.

Seeing as how it had been a couple weeks since I made my pulled pork tacos, yesterday I started to get another hankering for those babies. But, my only problem was I didn't have any pork on-hand, nor did I have the time to make them. So, I went for the next best thing and threw some chicken breasts into a stock pot with a couple cans of Mexican diced tomatoes with green chiles, and let that bad-boy simmer away for about an hour and a half while I ran some errands around town.

It was chilly and rainy yesterday afternoon, and I was very glad for the spicy-hotness in this meal. These actually came out a bit spicier than my pulled pork tacos did, I think it's because I used a different kind of diced tomatoes or something, but they were still really good.

Spicy Shredded Chicken Tacos-

-1 tbsp olive oil
-2 cloves of garlic
-2 skinless, boneless chicken breasts
-2 cans of Mexican diced tomatoes with green chiles, undrained
-1/2 cup medium salsa
-1 tsp ground cumin
-1 tsp chili powder
-1 tbsp olive oil
-1 medium onion, thinly sliced into strips
-1 red or green bell pepper, sliced into strips
-6 corn tortillas
-assorted toppings (shredded cheese, sour cream, guacamole, cilantro, etc)

Instructions: In a medium saucepan or stock pot, heat the olive oil over medium heat. Add the garlic, chicken, cans of diced tomatoes and the salsa. Heat to boiling, then reduce heat and simmer on low for 1 hour. Remove the chicken breasts from the tomato mixture, and using the two-fork method, shred the chicken into small pieces, then return to tomato mixture. Then, in a medium skillet, heat the other tbsp of olive oil over medium, and saute' the bell peppers and onions until the onions are transparent and the peppers are tender. To serve, place filling into warm corn or flour tortillas and load on the toppings!!

My thoughts: DELICIOUS! And this makes plenty of leftovers for lunch the next day. I wasn't too big on the sauteed onions and bell peppers, they sort of threw off the texture, but the flavor they added was really good, so I didn't mind them so much. I had my tacos with a nice big bowl of warm refried beans with plenty of shredded cheese on top. I could actually eat the filling mixed with refried beans sans the tortillas. It's just that good. Or as a topping for a salad. The possibilities are endless!



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