Want a no-fuss weeknight meal with a little kick? Try these chicken-filled tortillas from Brandon Schulz's The Taco Revolution (Skyhorse Publishing, April 2014, $24.95).
They feature shredded chicken breast (Ahhh, white meat!); a zippy, homemade chipotle-and-tomato salsa, and your choice of tortilla. Browning the chicken in vegetable oil then alternating between simmering it in chicken broth and breaking it into chunks ups the flavor while keeping the meat moist. That takes under 30 minutes.
You combine chipotle peppers, garlic, tomato, red onion, cumin, salt and olive oil to make the salsa. When testing this dish, I couldn't find a regular-size can of peeled whole tomatoes at my standard grocery stop, Tar-jay, so I bought petite diced tomatoes. I had no idea I'd picked up the chili-ready variety until I'd already opened the can. I'll blame small type and aging eyes for that woops! But no worries, I knew Bob would love some extra heat. I also used our favorite chipotle peppers in adobe sauce, substituted 15 grape-size tomatoes for 1 large plum type and added only 3 garlic cloves so I might still be somewhat kissable.
You can make the tasty salsa while the chicken cooks. Or whip it up first since it needs at least 30 minutes in the fridge. That way everything's finished at the same time.
Once both the salsa and chicken were ready, I drained the meat, put it in a medium sauce pan, stirred in one cup of sauce and simmered the mixture over low heat. Meanwhile, I warmed some Old El Paso Stand 'n Stuff taco shells for about 6 minutes at 325 degrees for extra crunch. We like them because they really do stand up on their own.
To complete these no-fuss delights, you just stuff the spicy chicken-and-salsa combo in taco shells or spread it on your favorite tortillas. Then garnish with sour cream or shredded cheddar cheese (our choice).
Either way, if you're anything like us, you're gonna say "YUM!" The Mexican-inspired filling paired with crispy taco shells is so satisfying we'll be repeating this main event soon and often. In fact, Bob's already asking when we can have it again!
Heat oil in a frying pan over medium heat. Add chicken breasts to pan and cook 3 minutes on each side.
While chicken is cooking, add broth to Dutch oven, or other large pot that can be covered, and bring to a boil over medium-high heat. Reduce to simmer. When chicken is ready, add to broth and cover. Simmer 10 minutes.
Shred chicken into large pieces using two forks to pull meat apart. Cover and cook 5 more minutes. Pull meat apart into smaller shreds, cover and cook 5 more minutes.
Combine chicken and Chipotle Salsa in a medium mixing bowl and mix well.
Place on a tortilla. Top with sour cream, if desired.
Add canned tomatoes, chipotle peppers, cumin, salt and olive oil to a food processor, and blend until smooth.
Combine in a medium mixing bowl with remaining ingredients.
Refrigerate at least 30 minutes.
Refrigerate leftovers.
Author: Brandon Schultz
Publisher: Skyhorse Publishing
Penned: April 2014
What's Inside: More than 100 tasty taco recipes. You'll find ideas for classic beef-, chicken-, fish-, pork- and vegetable-themed fillings as well as breakfast delights (like berry-rrific Black and Blue Tacos) and specialty creations (think Thanksgiving Tacos loaded with cranberries, stuffing and turkey breast).
Proving you can put just about anything in a tortilla with delicious results, this clever collection also covers making your own taco shells, favorite side dishes and healthier alternatives to store-bought seasonings and sauces.
Time Out: 240 pages
Available: $24.95 at Amazon and other book retailers
You'll also enjoy:
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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