I have been on a bit of a taco kick lately. It honestly has to do with these delicious tortillas that I found at Sprouts.
I am in love with these things. (I first discovered these wonders for my Deviled Egg Tacos and the love affair has just grown ever since.)
This dish was inspired by my recent ode to Chimi’s salsa as I also remembered the shredded chicken that adorned those delicious nachos. I searched through the archives of the Tulsa World and actually found a recipe for Chimi’s shredded chicken as well. What follows is an adaptation plus some inspiration for some chicken tacos with fresh veggies.
2 whole bone-in chicken breasts (2 1/2 lbs.)
1 stalk celery, chopped
1/2 c. carrots, diced
1 small yellow onion, chopped
1 bay leaf
1 t. guajillo powder
1 c. chicken broth
additional water
salt and fresh ground pepper
2 tablespoons olive oil
1/2 cup diced mild green chilies
1 clove garlic, minced
1 tablespoon coarsely ground black pepper
Place chicken in a large pot or Dutch oven. Arrange the celery, carrots, half the onion, bay leaf and guajillo powder.
Gaujillo Powder from Savory Spice and our recent trip to KC.
Pour over broth and water until chicken breasts are just covered. Season with salt and fresh ground pepper.
Ready for the stew pot.
Bring to a boil and reduce heat. Cover and simmer 30 to 45 minutes until tender. Allow chicken to cool in broth. Drain, reserving broth for another use.
Debone and shred chicken. Set side.
Chop rest of onion. In a heavy pan heat olive oil and add onion and garlic. Saute for about 5 minutes or until onions are soft. Add chicken, green chilies and black pepper. Toss together to mix all ingredients well and saute until heated well.
Ready for tacos.
This mixture can be used in any dish from tacos to enchiladas.
You will need the following ingredients to assemble the tacos:
good tortillas
shredded red cabbage
thinly sliced radishes
fresh ciantro
crumbled cojita cheese
Red cabbage, shaved radishes, cilantro and crumbled cojita.
