Welcome to another #WhyFakeItJustMakeIt edition – where we meet to share our stories around food, our successful recipe (or disaster) or that life-saver cooking tip. It goes without saying we are all encouraged to visit each other’s posts and comment, or even better pin or share whatever tickle your fancy.
Everyday is a 5 de Mayo for this Mexican. My kitchen is stocked with beans, salsas, corn, avocado, sour cream, queso, nachos and tortillas. Always. It’s funny but my child started asking for frijoles (refried beans) for breakfast at 8am. That’s even weird to me. But that’s how much of the Mexican food influence is around. And at the shy age of 3, she is learning to tolerate spicy salsa. Well that’s just crazy.
And because I might have heard some people are celebrating the 5 de Mayo (and by hearing I mean seeing in my Pinterest feed pin after pin after pin with Mexican food) I’ll share this easy Roasted Chicken Tacos recipe that can be put together in 15-30 min if all the ingredients available.
This recipe is one of my go-to dinners after work, when I’m starving and I’m tired. Unlike my Mexican Beef Barbacoa tacos I sometimes make on Sundays, this Roasted Chicken tacos recipe can be done at any time. Just grab a roasted chicken from the store and use a couple of basic ingredients from the fridge and you are done. I usually buy the roasted chicken and eat is as is, but the left overs will get detached from the bone and saved into a plastic container (with the drippings) for a future meal. Usually tacos will be made out of this.
ROASTED CHICKEN TACOS
– Minced Roasted Chicken meat (left overs)
– Roasted Chicken drippings
– 2 tbs olive oil
– handful of finely chopped onion
– 1 diced tomato
– salt and pepper to taste
– I usually have chicken already separated from the bones from a previous meal. And the drippings incorporated with the meat (this is the golden flavor)
– Finely chop the chicken
– Heat the oil in a non-stick pan and add the chopped onion. Cook for 1 minute
– Add the tomato, stir and let the juice sweat a bit for 5 minutes
– Add the chicken (with the drippings) to the tomato mix and let cook for 5 minutes. Add a little water (15ml optional) to avoid getting a dry texture
– Serve on anything.
I usually make this dish to eat it in tacos, I’ll add anything available to them – avocado, sour cream or queso. But this can also be eaten as a full meal with rice and beans. And it can also go very well on salads too.
I noticed by cooking the chicken left overs we manage to finish the damn chicken. There’s been times when we leave it untouched thinking we will eat it again, we don’t find it appetizing anymore. That’s when this recipe have came to us to the rescue.
But tell me, do you have a recipe for those Roasted Chicken left overs? I wanna know.
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