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

Comments

  1. Happy Valley ChowJune 10, 2013 at 11:03 AM

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

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete

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