Jan 18, 2011

Garlic chicken tacos

I wasn't going to post this.  I'll admit it.  It was a series of mistakes and random ingredients.  The wife, however, considers this a recipe box and demanded it be posted.  So here we go.

What if you were about to be lazy and make an aglio e olio, having chopped the garlic and all, and then realize you're out of olive oil?


Well, we have corn tortillas and corn oil, right?  Let's do... that.

Well, it turns out we also have ingredients for those wonderful black beans.  Minus the onions and chicken stock, but we have red and water, right?  Perfect.

So we'll dice up a few chicken breasts and then toss them in corn oil with the garlic, add some whole cumin, and then add oregano and paprika as it settles.  Maybe some leftover enchilada sauce?  Absolutely.  Some salt will round that out nicely.  That will all simmer while we're waiting on the beans, which do take a bit longer.

In the meantime we'll find some asadero and maybe some queso blanco and cube that to about 1/8th inch.  Romaine and yogurt should round that out.

When it's all done, quickly get some corn oil hot and briefly toast the tortillas on each side.  And suddenly: dinner.

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