These were made from left over rotisserie chicken. And they were really good. I didn't use a recipe but I will tell you the recipe that I used.
Start cutting pieces of chicken off the leftover rotisserie chicken. When you start to get a lot on your small cutting board transition to this next step.
Put a about a Tablespoon of olive oil in the large frying pan. About medium heat.
Add the chicken to the frying pan. And make sure to cut bigger pieces up smaller with the chicken cooking scissors.
Keep cutting up the chicken like this.
Now add about an eighth of an inch of water to the frying pan. Also somewhere in the cooking the chicken process here, press two cloves of garlic and add them. Also add about a quarter of a cup of taco sauce to the frying pan chicken and stir it, while you are still cutting up more chicken. Don't add any fat or skin from the frying pan. If you look away and the water has evaporated add a little more, bout an eighth or quarter inch of it. Just hold the frying pan under the faucet and add some.
Mind the temperature while you are doing this too. Decrease if need be. Move the frying pan off the burner a little bit if need be.
Add a small pinch of black pepper, a small pinch of rosemary powder and a little bit bigger pinch of cumin to the chicken. Stir it up good. Before the next step most of that water would have steamed off.
Now use about 2/3 of a can of black olives and chop them up as small as you can and as fast as you can and add them to the chicken and stir it. Little less heat then.
Now add some four cheese Mexican cheese to the meat mixture. And stir it up. Low heat now. If I had a bag of that cheese maybe a quarter of it at most is all it took.
Now cut up half an onion as small as you can. Move the chicken mixture to one side of the frying pan and move only that side of the frying pan off the burner. Add perhaps a teaspoon of oil, I was using olive oil and then put the onion on that and let it cook on that empty side of the frying pan. I also added a pinch of salt to the onion in the pan to break down its cell walls quicker.
And during all this process feel free to add a little more taco sauce to the mix in the pan.
The idea with all of this is that the stage of cooking is complete about the same time you have the next something cut up and ready to go into it.
While that is over your shoulder cut up a tomato and prep it to go in the pan. You are almost done.
Stir that onion perhaps three different times so that all of it has a chance to be on the bottom of the frying pan and cook soft. Then add the tomato and stir it all together.
Put the white corn tacos on a plate for serving to someone else or you and fill them with the same spatula.
Add a good sized dollop of sour cream to the plate and enjoy these!
I had never made chicken tacos before but these turned out really good! I think I ate 8 o them quickly.
*****'
Okay do you want to know what scares me? The term Fish Tacos! I don't believe I could make them good. I have no idea what they are or what they taste like. And I have no desire to try to make them.
God Bless
© 2023 Thomas Paul Murphy
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