Thursday, June 6, 2013

Machaca Chicken Tacos

The Chicken After Shredding
As you may have guessed, I have been on a bit of a break when it comes to the blog.  School just ended, we have been out and about and family has been in town so I have been either eating out or repeating:).   This one is kind of a repeat of the enchilada chicken, but it was a total improv with ingredients I had on hand.  I offer it up as an easy way to clean up ingredients and have a tasty meal that requires very little work.  I know it seems to go against sound cooking by skipping the sauté but it really works!  This one made a lot more sauce than the original recipe and you could use the remaining sauce as a base for tomorrow's meal of soup.



Machaca Chicken (Padoma)
 
2 Chicken Breast
2 Green Pepper, Chopped
1 Small Red Chili Pepper, Chopped
1 Large Onion, Chopped
26 Ounce Chopped Tomatoes
Water
3 Cloves Garlic, Peeled
Ground Black Pepper
Dried Oregano
Dried Cumin
Dried Cilantro
salt

I didn't measure the dry herbs, but I think they were about 1/2-1 tbsp.

Throw all of the ingredients in to a pot.  Bring to a boil.  Reduce heat
to low and cook, uncovered for 2 hours.  Remove chicken from pot.  Use
an immersion blender to puree.  Turn up the heat and reduce the liquid
in the pot to a sauce like consistency.  Adjust seasoning
Serve in tortillas with sour cream, cilantro etc...


The Chicken Mixed with Sauce

The Leftover Sauce that can become soup

1 comment:

  1. Yummy sounds delicious! Definitely want to give this a try :)

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete