1. Start with poaching chicken. I used 3 decent sized chicken breasts to feed our family of 5. I put the chicken in the pot and fill it with 1/2 water and 1/2 chicken stock, salt and pepper and a little parsley. Season yours however you like. Cook thoroughly, until tender and can easily shred. Let cool. Save your broth!
3. Next grab a package of corn tortillas (White or yellow, doesn't matter but they have to be corn.) Heat a flat griddle skillet or pan to medium low heat and warm your tortillas. You want to flip them once they are heated through on one side. (Once they seem too hot to put your hand on top of them.) You want them still soft. Try to fold them lightly and if they tear then they aren't ready yet. If they are hard then you did it too long. For me, this is the hardest part. I don't know why...
|Cooking rice, heating oil, heating tortillas... Just enough burners!|
5. While your oil is heating, start to stuff your tacos. Make an egg wash in a small bowl. Grab a tortilla, swipe one edge of your tortilla with the egg wash. Place a small handful, maybe 2-4 T, of chicken across the center/bottom of the tortilla and roll up towards the egg edge. Press down slightly to seal and set aside. Continue until you run out of chicken or tortillas.
|Taco assembly line... Not going to lie, there are a lot of dishes|
but it is totally worth it!
|Sizzling, frying goodness|
Mexican Red Rice
1. Heat a pot over medium heat with about 1-2 T oil, add in a 1 inch slice of onion and 1 garlic clove cut in half. Add in rice, I used 1 1/2 cups. Stir in rice and let cook until it begins to brown a bit and starts to have an almost "nutty" smell. Kinda like what you do with rice pilaf.
|Can you see the rice has started to brown a little bit?|
3. Stir and cook until boils, then reduce heat, cover and let simmer over low heat until cooked and rice is soft. If all your liquid has absorbed and your rice isn't cooked all the way, add in an extra cup or so of water until it is cooked all the way. Keep tasting it to check.
|Red Rice... Gotta try this!|
Easy enough right? If I could do it, you can too! Get your Mexican on! The taco's reheat in the toaster oven at 400 for about 8-10 minutes really great and the rice is great in the microwave... if you have leftovers. I sometimes steal them from Sisi's house.... Shhhh!
|I was only missing Sisi's salsa and guacamole, but it|
was still pretty darn good!