Monday, February 10, 2014

Chicken and Potato Soft Tacos

Hi friends!  I hope you are doing well!  We are ok.  We are finally getting some rain in our area which is very much needed.  However, that means the kids have been inside for the past few days and it's taking its toll on our sanity.  What can you do?  

Today, I have another recipe for you.  I know my good pictures aren't much to look at but I just snap them really quickly with my iPhone.  I really don't want to take the time to plate them all pretty and pull out my DSLR and set up an area to take pictures.  But I promise you that they are delicious!  

My friend Amy taught me how to make these tacos.  They are unlike any other tacos that I've ever had.  First off, it's chicken AND potatoes in one taco.  Second, there is a lot of sauce.  Of course, you could used a slotted spoon to put the filling into our tacos and not have all the sauce.  Or you could take this mixture and serve it over some rice instead of eating it in tortillas.  Either way, it's so flavorful and delicious!  It might be spicy depending on your jalapeño.
Chicken and Potato Soft Tacos

1.5 pounds of chicken (I like tenderloins)
6 medium red potatoes
1 jalapeño
4 roma tomatoes
salt, pepper, and garlic powder to taste

1. Season chicken with salt, pepper, and garlic powder and cook in a pot until no longer pink in the center.  I use a little cooking spray at the bottom of the pot so the chicken doesn't stick.
2. In the mean time, take your potatoes and wash them.  Either put them in a potato bag or wrap them in damp paper towels and stick them in the microwave.  I use the "potato" button but I think it's about 7 mins.
3. Put the jalapeño and tomatoes in a pot and cover with water.  Boil until the tomato skins split and the jalapeño is soft when you pierce it with a fork.  Reserve the boiling liquid.
4. Place tomatoes and jalapeños in a blender, add some boiling liquid.  Season with salt and pepper.  Blend until smooth, adding more water if needed.
5. Pour mixture from blender over chicken and simmer.
6. Take potatoes from microwave and cut into chunks.  You can leave the skin on or peel it off, it's completely up to you.  For this batch, I took the skin off but sometimes I leave it on.  Season with salt and pepper.  Add mixture to pot and stir.
7. Serve in warmed up flour tortillas with cheese, sour cream, and salsa or any other toppings you like.  I also serve Mexican rice and beans on the side with this.

If you try this, leave me a comment and let me know how you like it.  

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