Warm tortillas and toppings: crema, avocado, feta, cilantro, pickled onion
Chipotle Peach Salsa:
1/2 c. salsa verde
1/4 c. (or less to taste) chipotle peppers in adobo, finely chopped
1/2 c. chopped ripe peaches
In the bowl of the Instant pot, combine chicken through beer. Cover and cook on manual for 10 minutes; then quick release.
Preheat broiler. Remove meat from the Instant pot and shred. Add meat to a baking sheet and then add 1/4 c. of the cooking liquid and lime juice. Drizzle hone. Broil for 2-5 minutes, until crispy. Add more cooking liquid if necessary. Watch closely.
For the salsa: combine all ingredients in a blender and blitz until combined. Season with salt.
To serve: add carnitas to tortilla and top with salsa and desired toppings.
Instant Pot Chicken Carnitas with Chipotle Peach Salsa:
1/2 c. fresh cilantro, chopped, plus more for serving
Serve with: sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips
Set the instant pot to sauté. Add the olive oil, onion, garlic, poblano peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.
Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
Ladle the soup into bowls. Top, as desired, with sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips.
1/2 4 oz. can mild chopped green chilies, or more to taste
1 1/2 c. shredded sharp cheddar cheese
Prepare Mexican chicken per recipe and drain the excess liquid.
For each tortilla add 1/2 c. (or more) of the Mexican chicken and desired amount of cheese, and roll the tortillas up.
Toast the burritos on a skillet.
Prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream.
This chicken is so flavorful. It’s definitely the go to for burrito and enchilada filling.
Recipe from Carlsbad Cravings.
2 lb. chicken breasts
1 TBSP olive oil
1/2 c. medium salsa
3-4 TBSP brown sugar
1 4 oz. can mild diced green chilies
1 14.5 oz. can fire roasted diced tomatoes, drained
1 TBSP chili powder
1 1/2 tsp. salt
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. smoked paprika
1/2 tsp. dried oregano
1/2 tsp. pepper
1/2 tsp. ground chipotle chili powder
1 tsp. liquid smoke
Mix salsa through liquid smoke in crockpot. Rub chicken with olive oil and add to crockpot, and spoon some of the sauce over the breasts.
Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid.
Heat the olive oil in a large skillet over medium high heat. Add the ground chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
To make the dressing. Combine all ingredients except the chives in a blender and pulse or food processor until mostly smooth. Stir in the chives. Dressing will keep for 1 week in the fridge.
In a large salad bowl, combine the greens, black beans, tomatoes, roasted corn, avocado, and mango. Top the salad with the taco meat and then drizzle with the dressing. Toss to combine and then top with tortilla chips. Enjoy!
Mexican Street Corn with Lime Crema is delicious and such a crowd pleaser!
Most Mexican street corn recipes use mayonnaise, and I’ve seen some with yogurt, but this one has sour cream, which I love!
Recipe from All The Healthy Things.
1 tsp. chipotle powder or chili powder
1 tsp. paprika or smoked paprika
1/4 – 1/2 tsp. cayenne pepper (optional if you like a little heat)
1 tsp. salt
For the Lime Crema:
1/4 c. sour cream
2 TBSP fresh lime juice
1/2 tsp. finely minced garlic
1/2 tsp. salt
Additional Toppings: cilantro, finely diced red onion, crumbled feta or cotija cheese, and lime wedges
Preheat an oven to 425 degrees.
Brush the corn with oil and then wrap each ear of corn individually in foil. Place in the oven to roast for 25-30 minutes or until tender. (Alternatively, you can grill the corn on an outdoor gas or charcoal grill)
While the corn cooks, make the lime crema by combining the sour cream, lime juice, minced garlic, and salt.
When the corn is tender remove it from the oven and unwrap. At this point, if you have an indoor grill plan, you can cook the corn on high heat for a few minutes on each side to get a little extra color and char on the corn.
When the corn is finished cooking. Sprinkle on the chipotle powder, paprika, cayenne pepper, and salt. Next spread the lime crema in a thin layer over the corn until well coated. Finish the corn with crumbled cheese, red onion, cilantro, and a generous squeeze of fresh lime juice. Serve immediately and enjoy!
This picture stinks…will update the photo when we make again. This casserole is so good and feeds a crowd. We had it for dinner, both kiddos loved it, and then we had it for lunch today and it was just a good as leftovers.
Definitely making this again and especially when we have guests over.
My new favorite chicken tacos!!!!!!!!! These tacos have a slight kick, so if you don’t like spice reduce the chili powder.
I prefer to cook boneless chicken in a crockpot on HIGH for 2 hours, but you can always lengthen the cooking time and cook on low (the usual cooking time conversion is when you cook on low you double the high cooking time, so in this case it would be low for 4 hours). The original recipe call for cooking on low for 6-8 hours.
Toppings: Salsa, tomatoes, sour cream, cheese, etc.
Limes, cut into wedges
Place the chicken in the crockpot.
In a bowl mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper together and then pour over chicken.
Cook on HIGH for 2 hours or until tender.
Remove chicken from crockpot and shred. Reserve the juices.
Spread the chicken out in a single layer on a baking sheet and add 1/4 c. of juices and broil until it starts getting crispy, about 5 minutes. Mix in another 1/4 c. of the juices, mix everything up and broil for another 5 minutes. Remove from oven and mix in another 1/4 c. of the juices.
Assemble the tacos on the tortillas with the chicken carnitas along with the cilantro salsa and whatever toppings you like and serve with the lime wedges.
Don’t be scared of quinoa if you’ve never had it. Quinoa is very healthy for you and has lots of fiber and protein, and it’s actually very tasty. There are a couple of varieties: red and white. I personally prefer the red just because it visually looks more appealing and looks more gourmet. The red quinoa is harder to find and is generally more expensive than the white, but use what you like.
This salad is very flavorful and makes for an excellent side dish. It’s also great for a picnic or potluck because it doesn’t need to be kept cold.
Rinse and drain quinoa thoroughly in cold water before cooking. Place quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, about 15 minutes. Fluff with a fork.
Meanwhile, heat olive oil in a large skillet. Saute corn and garlic until corn has some brown spots (that’s the caramelization that makes the corn even sweeter). Transfer to a large bowl and toss in the quinoa and the rest of the ingredients. Season to your liking with additional chili powder, cayenne pepper, salt and pepper.