The last weekend before we got married we had recently bought all sorts of fun beans and spices. Debbie had been stressing out, and wasn't as hungry as a proper adult should be on a weekend. So I did my best to sneak some food past her lack of appetite; she still wanted to fit in her dress.
These days I always have fun cooking without instructions. Often, as in this recipe, I'll just make things up. This turned out to be a rather simple dish, which was perfect to accompany the beans and rice I was also cooking.
Ingredients
- 1 pound chicken, ground
- 1 onion, diced
- Various powdered spices: turmeric and paprika for color; Italian seasoning, garlic and cayenne for taste; salt and pepper for tradition
- To serve: tortillas, tomatoes, peppers, cheese, and/or sour cream
Directions
- Sauté the onions in canola oil over medium heat until translucent.
- Cook the chicken, stirring frequently and separating it to avoid clumping as much as possible.
- Mix in the spices until colors and tastes are pleasant.
- Slice the tomatos and peppers, grate the cheese if not already grated, and heat the tortillas.
- Scoop 1/4 cup of chicken mixture into a warm tortilla.
- Top with vegetables, cheese, and/or sour cream.
- Roll up, optionally folding ends in like a burrito wrap.
He said
I had a great time making up this recipe. I also made some Spanish rice (using some of our dried vegetables) and a variant of refried beans from dried pinto beans we soaked the night before. Both of these sides were made with chicken broth. And the results really hit the spot.
She said
These tacos were really tasty. I really liked the flavors mixed in with the chicken. And this was an easy dish to put together—perfect for a weekend when we had lots more wedding planning tasks left.
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