These tacos were tasty and had a different taste with the roasted tomatoes. These are 5 weight watcher points.
2 boneless, skinless chicken breasts
6 garlic cloves (4 minced, 2 smashed)
2 whole garlic cloves
1/2 c. chicken broth
2 t. cumin
2 onions, halved and sliced
2 avocadoes, sliced
Place chicken in a saucepan and add enough water to cover them. Add the smashed garlic, garlic cloves, salt and pepper. Simmer until the chicken is cooked through. Remove from the water and cool. When cooled, shred the chicken breasts with 2 forks. Set aside.
In the meantime, roast the tomatoes in the broil until the skin is charred.
Place them in a blender, along with the chicken broth and cumin. Blend until smooth. Set aside.
Heat some oil in a pan. Saute the onions and minced garlic until fragrant and the onions are softened. Add the tomato mixture and the shredded chicken. Simmer, uncovered, until most of the liquid has cooked off. Season with salt and pepper to taste.
Serve on warm tortillas topped with cheese, salsa, and avocadoes.
8 oz. ground pork
2 oz. Mexican chorizo, sliced
3 c. sliced onions
2 c. sliced peppers
1/2 t. cumin
1/2 t. chili powder
Cook the pork and chorizo until browned. Remove with a slotted spoon and set aside.
In the same pan, add the onions, peppers, cumin, chili powder and salt. Cook until tender. Return pork mixture to the pan and cook for a few more minutes.
Serve in a tortilla and top with the various toppings.
The marinade for the meat is delicious!
1 lb. flank steak, tenderized
1/2 c. soy sauce
4 garlic cloves, minced
1/4 c. olive oil
1 t. cumin
1 t. oregano
Salt & pepper
Combine the steak and the rest of the ingredients in a Ziploc bag. Toss to coat. Marinate for a least an hour.
Remove the steak from the marinade and toss the marinade. Grill the steak until done.
Serve with corn tortillas, cheese, guacamole, and pico de gallo.
This is a super easy way to cook up your meat and vegetables in one play!
2 chicken breasts, skinned and deboned
1 green pepper, sliced
1 red pepper, sliced
1/2 yellow onion, sliced
1 T. chili powder
1/2 t. cumin
1/2 t. paprika
1/2 t. salt
1/2 t. pepper
Shredded Mexican cheese
Pico de Gallo
Preheat the oven to 400. Place the peppers and onions in a bowl. Add some olive oil, salt and pepper and mix to coat everything well.
Place these on a sheet of parchment paper large enough to be able to seal it into a pouch.
Place the rest of the seasonings in a bowl. Mix well. Coat the chicken breasts with the seasonings on both sides. Place the chicken breasts on top of the peppers. Seal the pouch well and place it on a baking dish.
Cook in the oven for about 30 minutes, or until the chicken reaches a temperature of 165.
Remove from the pouch. Slice the chicken breasts. Serve with tortillas and toppings.
This was so flavorful and delicious. The sauce can easily be used on different meats – the key is to make sure the meat cooks on all sides, like either stacked like in this recipe or on a rotisserie.
5 lbs. boneless pork shoulder roast, cut into thin strips
1 pineapple, skinned and cut into rounds
Achiote sauce ingredients:
3 T. achiote paste (I found some at Amazon)
2 T. chili powder
1 T. garlic powder
1 T cumin
1 T salt
1 T pepper
1 T oregano
3/4 cup white wine vinegar
1 cup pineapple juice
Preheat the oven to 350.
Combine all the sauce ingredients. Place the pork slices into the sauce and stir to combine well. Refrigerate for at least 2 hours.
On a baking sheet covered in foil, place two pineapple slices. Put a wooden skewer into the pineapple slices. Begin stacking the meat on it and finishing with another piece of pineapple. Try to get the stack to stand and not fall (this can be tricky).
Bake for about 1 1/2 hours until charred and deep red.
Slice the meat off the skewers and serve with tortillas, cheese, salsa, avocado, lettuce, or whatever other toppings you like.
These were delicious and healthy! They would also make a great appetizer.
1 lb ground beed
1 bell pepper, chopped
1/2 yellow onion, chopped
1 tomato, chopped
1 small can diced green chiles
Taco seasoning to taste
12 corn tortillas
Shredded mexican cheese
Preheat the oven to 375.
Saute the onions until translucent. Add the peppers and cook until soft. Add the ground meat and cook through, breaking up the meat with a potato masher.
Place the meat, chiles and tomatoes in a bowl. Add the taco seasoning and mix well.
Grease a muffin tin. Cut the ends off the tortillas to make them square. Microwave them for a few seconds to soften them. Place them into the muffin tin. Fill each cup with the meat filling. Top each cup with some cheese. Lightly brush the tortillas with some olive oil.
Bake in the oven for about 10 minutes or until the tortillas are crisp.
This is a great way to use up left over chicken – and it’s also a great enchilada sauce recipe to be used whenever you need it!
Ingredients for sauce:
1 small red onion, sliced
Chopped jalapenos to taste
1 cup tomato sauce (I used my homemade marinara sauce)
Cumin to taste
1 clove garlic, chopped
1/2 c. chicken broth
Ingredients for the enchiladas:
Sauce from above
3 corn tortillas
3 chopped green onions
9 oz shredded or chopped chicken
Shredded Mexican cheese
Preheat oven to 425. Saute the onions, garlic, and jalapenos in a little olive oil. Add the tomato sauce and cumin. Add the broth. Cook until well blended. Season with salt & pepper. Using an immersion blender, puree until smooth. Set aside.
In a bowl, combine the chicken with the green onions. Season with salt & pepper.
Grease the bottom of a casserole dish. Place one layer of tortillas, cutting them to fit. Do not overlap! Layer with some sauce, chicken, and cheese. Repeat until you finish with the chicken & cheese.
Bake in the oven for about 15 minutes.