Green Chicken Taquitos

Last night's Chicken Breast Green Enchiladas may not have been the best enchilada ever and while none of us were looking forward to another night of dry tough chicken, something had to be done with the remaining two cups or so of meat. Thinking the dry meat would be less noticeable in a taquito, Green Chicken Taquitos were served up tonight.

Modifications Made:

Using the procedure from Chicken Taquitos, the only thing changed was the meat filling.

Leftover chicken breast meat was slowly simmered in a pot with just over a half cup of salsa verde. My thinking for this was 1) to create the green salsa verde flavor and 2) to offer some moisture into the meat itself.

Scaled for Likability: Good

Not so much. Don't get me wrong, the almost perfectly rolled and fried taquito was crunchy on the inside and filled with warm meat on the inside. It looked and tasted like the perfect taquito, if I was aiming for just a chicken taquito that is.

I wasn't aiming for a perfect chicken taquito, I was aiming for was a green chicken taquito. These taquitos were lacking the quintessential green salsa flavor. Yes, the taquito could have been dipped into a salsa verde cilantro dip but as mentioned in yesterday's post, there was no fresh cilantro. And not one for dipping taquitos, I wanted the flavor to come from within the taquito itself, literally.

All was not lost. They were tasty all the same and frying them meat removes some of the dryness of the chicken. If the meat was still tough it unnoticeable over the chew of the tortilla itself. If cooked again, chicken breasts would be boiled in a green chili infused water bath and then cooked down in a jar of green salsa verde.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

Search This Blog