My parents just built a new house and since it is so fabulous, I have taken it upon myself to invite myself over every weekend to make dinner. Last Saturday I had some girlfriends over and made them a Tex-Mex meal. I had been wanting to try out my new chilli recipe made with ground beef and brisket plus I got some cornbread mix from Trader Joe's last time I was in the US (Best combo EVER)
I also made chicken tacos with corn tortillas that I also bought while in SF last summer. I've kept them in the freezer waiting for the right time to use them! Bestie Sarah made Elote, aka my favorite Mexcian street food ever made of corn, mayonaise, sour cream, cayenne pepper, lime juice and cotija cheese (which she brought home from the states too)
Since I'm kind of keeping my chilli recipe a secret for now, let me share the one I have for chicken tacos. It's a bit on the spicy side, but you can tone it down by putting less paprika and cayenne pepper.
Chicken Soft Tacos
3 chicken breasts, deboned and skin removed, cut into cubes or strips
1 tsp paprika
1 tsp cayenne pepper
1 tsp cumin
1 tsp cinnamon
1 tsp chilli flakes or powder
1 onion, chopped
3 cloves garlic, chopped
juice of one lime
salt and pepper to taste
Worcestershire Sauce, to taste
Grated Sharp Cheddar
Grated Quesong Puti
Home-made Salsa (Chop tomatoes, onions, chili and add juice of 1 lime plus coriander)
- Saute onions and garlic until soft and fragrant.
- Add cayenne pepper, cumin, chili powder, cinnamon and paprika and mix well
- Add chicken pieces and fry until cooked and coated with spices. Add Worcestershire sauce and salt and pepper.
- Taste and adjust flavors if needed. I usually add more cumin.
- Right before finishing, squeeze one lime over the chicken as you turn off the heat.
- Assemble by putting 2 tsp of chicken on a warm tortilla and topping off with sour cream, salsa, cheese and coriander.