Monday, October 19, 2009

Tequila Shredded Chicken Tacos

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Remember this recipe: Whiskey Spiked Slow Cooked Beef Chili? Yeah, the one that I said was my best yet.  Well, I took it, put its on its head and made it even better. I was in more of a chicken mood when I made this and couldn't stop thinking about tender shredded chicken that packed a huge flavor profile and a not overwhelming, but very present spicy kick. I also wanted something to put with the handmade masa tortillas I had grabbed at the store.  I wanted something I could put on the stove and let it do its thing for hours, come home and be in heaven, absolute heaven. Mission accomplished on this one.

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Not only that but the leftovers, which lasted for 5 days, were just as good as day 1. Which is nice considering I went away for the weekend to run the Grand Canyon and when I came back didn't want to have to think much about making an amazing meal, but definitely wanted to have one. I certainly enjoyed everything about this meal(s!!) and know you will too!

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Ingredients:



  • 1 can diced fire-roasted tomatoes with chipotle chilis

  • 1 can tomato puree

  • 1 red onion, diced

  • 1 1/2 pounds boneless, skinless organic chicken breast

  • 4 cloves garlic, minced

  • 1 large red bell pepper, diced

  • 20 baby belle mushrooms, chopped and divided (half set aside to be added later)

  • 1/2 tsp cayenne pepper,

  • 2 tsp chili powder

  • 1 tsp salt

  • 1 shot of tequila (single serving bottle)

  • 1 medium zucchini


Directions


In a large heavy bottom ceramic pot (or in a slow cooker), add a splash of olive oil and brown chicken on both sides. Add all ingredients except the Tequila, zucchini and half of the mushrooms. Bring to a boil and then reduce heat to low and simmer for 4-6 hrs, stirring occasionally or if you do it in a slow cooker put it on high for 6 hrs or low for 8hrs and just let it go. After 6 hrs, add Tequila, zucchini and remaining mushrooms. Shred the chicken with a fork. Continue to simmer for another 1-2 hrs. Salt and pepper to taste. To serve, spoon chicken and sauce onto warm tortillas with greens. Top with avocado, green onions and salsa.

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