Shredded Chipotle Chicken Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

½ tablespoon cumin
½ tablespoon chili powder
½ teaspoon cumin seeds
Zest of 1 lime
1 chicken breast
Salt/pepper
1½ tablespoons canola oil
½ a large white onion, chopped medium
1 poblano pepper, chopped
Juice of 1 lime
3 whole chipotle peppers in adobe, chopped
¼ cup tomato sauce
3 tablespoons chicken stock
Tortillas, for serving

For garnish:

Pickled onions
Avocadoes

DIRECTIONS

In a bowl, combine all spices and lime zest and mix well. Rub all over chicken breasts and season with salt and pepper. In a medium heavy bottom skillet heat canola oil and brown chicken breasts on each side until brown. Remove from pan and set aside, add onions and poblanos and cook until tender.
Add lime juice, chipotles, tomato sauce and chicken stock. Stir well. Place chicken breasts back in pan with sauce and cook for about 15 minutes on a gentle boil or until tender. Take out chicken and shred with a fork. Place meat back in pan.

Serve on flour or corn tortillas garnished with pickled onions and avocadoes.

Jamaican Jerk Pulled Pork Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

½ a medium yellow onion, chopped
2 cloves garlic, chopped
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
1 pound pork butt
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
Tortillas, for serving

For garnish:

Mangoes
Pickled onions

DIRECTIONS

In a food processor place all ingredients except the pork butt, lime juice, orange juice and cider vinegar.
Pulse until the mixture is ground into a course paste. Rub the mixture all over the pork butt, let stand for 10 minutes. In a large cast iron pan over high heat, add canola oil. Brown the pork butt so that all sides are well seared. Add the lime juice, orange juice and cider vinegar; stir scraping the bottom of the pan to remove the cooked bits and pieces. Add the entire mixture to a heated crock pot and let cook for about 4 hours or until pork butt falls apart. Take the port butt out and pull apart with a fork and then place back in the crock pot and cook for another 10 minutes. Serve on tortillas with mangoes and pickled onions.

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