April 21, 2011

Lime Chicken Soft Tacos

One of the biggest kitchen challengs I have is how to dress up chicken. I wanted to use the flour tortillas I made, but since they were sort of time consuming, I was looking for quick to make with them. Months ago when I realized how much I loved Mexican, I tagged a recipe for lime chicken from http://www.allrecipes.com/ that fit the bill perfectly. 

This chicken was easy, refreshing and the lime added a nice light flavour to a simple meal. And, while this isn't how I made them, I bet it would be easy to let the chicken marinate all day in the sauce and then quickly cook them up when you got home from work for a fast and healthy weeknight meal.

Lime Chicken Soft Tacos
Makes 8-10 

  • 4 skinless, boneless chicken breasts, cubed
  • 1/4 cup red wine vinegar
  • 1 lime, juiced
  • 2 tsp white sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 green onions, chopped
  • 4 cloves garlic, minced
  • 1 tbsp cilantro, chopped
  • 10 6" flour tortillas
  • In a medium bowl, combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro.
  • Saute chicken in a medium saucepan over medium-high heat until no longer pink, about 10-12 minutes.
  • Add vinegar mixture and simmer for an additional 10 minutes.
  • Serve lime chicken in warm tortillas topped with tomatoes, lettuce, cheese, salsa and sour cream.
Recipe adapted from All Recipes

April 16, 2011

Flour Tortillas

I have been busy. Two of my girlfriends have gotten married, we're down people at work so I've been swamped and T had knee surgery. So I've been out of the kitchen and eating a lot of cereal (hardly blog worthy!). But I've missed it like crazy. I've missed having down time and being alone in the kitchen, so as soon as I found some time, I made these tortillas. I knew they would take some time to make, but it was easy work and well worth the effort. 

The difference between these and the store-bought kind is unbelievable. These were warm, delicious, endearingly individual looking (i.e. not uniform -- at all), a just incredibly fresh tasting. I wouldn't make these all the time, and they would work better as a taco shape over a burrito, but boy they were good.

You can put whatever you want in them, but stay tuned to see what I filled these up with!

Flour Tortillas
Makes 14-16 tortillas

  • 2 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup + 2 tbsp lard
  • 1 cup hot water
  • Combine flour, baking powder and salt in a large bowl and mix.
  • Add the lard and use a pastry cutter to combine the ingredients until they look like coarse crumbs.
  • Slowly pour in the hot water, stirring to bring the mixture together. Lightly knead the dough 30 to 40 times until it becomes a cohesive ball and becomes less sticky (this will happen the more you knead).
  • Roll into ping pong sized balls, place on a tray, cover with a tea towel and let rest for about 30 minutes.
  • When you're ready to make the tortillas, heat a dark or cast iron griddle to medium - medium high heat. 
  • One by one, roll out the balls of dough until very, very thin. Place one at a time on the griddle and cook on each side for about 20-30 seconds. You'll know to flip because large bubbles will form on the side. Flip and then remove from the heat once the tortillas are still soft but are slightly brown in spots. 
  • Remove and stack tortillas as you cook them, covering with a tea towel to keep them warm.
Recipe from The Pioneer Woman


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