Broil peppers in oven until charred. Once charred, place peppers in a Ziploc bag and let the peppers steam for 15 minutes. After 15 minutes, remove peppers from the bag and peel the skins off and deseed the peppers, then dice and set aside.
Preheat oven to 425F and lightly oil a baking sheet.
Add the potatoes to a sauce-pot and cover with cold water. Season with salt. Bring to a simmer and simmer for 10-15 minutes, until the potatoes are fork tender. Drain them and let them cool a bit. Transfer to a mixing bowl.
While the potatoes cook, heat the olive oil in a skillet and saute the diced onions for 2-3 minutes, until softened. Add the onions to the potatoes and add all the spices. Mix well until the potatoes are the texture of clumpy mashed potatoes and then add 1/4 – 1/2 c. shredded cheese and the roasted peppers, if using, and mix to combine. The potato mixture should be fairly spreadable. Season to taste with salt and pepper.
Microwave tortillas until soft and pliable.
Lay a tortilla flat on a work surface. Gently spread about 1/4-1/3 c. of filling on one side of the tortilla. Sprinkle with some of the shredded cheese and fold into a half moon. Press down so that the tortilla sticks to the potato and stays closed.
Lay the tacos in a single layer on the prepared baking sheet and then brush the tops of the tacos with the vegetable oil.
Kosher salt and freshly ground black pepper, to taste
1 1/2 c. shredded Mexican cheese blend, divided
8 flour or corn tortillas, warmed
Toppings: lettuce, tomato, sour cream, guacamole, salsa, etc.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 TBSP canola oil.
Place into oven and bake until toasted and crispy, about 12-15 minutes.
Serve in tacos, burritos, or tostadas with your favorite toppings: lettuce, tomatoes, cheese, sour cream, guacamole, and salsa
Prepare Quinoa: Rinse quinoa in a fine mesh strainer. Add 1/2 c. quinoa and 1 c. of water to a saucepan and cover; bring to a boil and then reduce to a simmer for 12-15 minutes. Set aside for the filling.
Black Bean Quinoa Filling: Heat oil in a skillet over medium high heat; then add onion, along with a pinch of salt and pepper and cook, stirring frequently for about 5 minutes.
After 5 minutes, add the cumin, chili powder, chipotles, garlic powder, black beans, quinoa, lime juice and 1/2 c. water (can add more if needed) to the onions and stir to combine. Cook for about 3 minutes, stirring frequently. Add more water if necessary. At this point it should have a similar texture and consistency as regular taco meat.
1–3 individual chipotle peppers canned in adobo sauce (1 for mild/medium, 3 for very spicy)
2 TBSP of the adobo sauce
2–3 cloves garlic
2 tsp. cumin
1 tsp. chili powder or smoked paprika
1/2 c. of your favorite salsa
2 TBSP canola oil
1/2 tsp. salt
1 14–oz. package extra firm tofu
1/2 c. water
Lime juice, to taste
Roast your poblano: Turn your oven to the broil setting, place poblano on a baking sheet, and roast for 15 minutes at a time until it’s soft and blistered. Once blistered place in ziploc bag and close for about 15 minutes. After 15 mintues, remove poblano from bag and peel of skins and remove seeds.
Make a sofritas sauce: Place poblano, chipotles, garlic, spices, and salsa in a small blender or food processor (EXCEPT tofu). Pulse until a mostly smooth paste forms.
Make the sofritas tofu: Slice the tofu and press with a clean towel to remove as much excess moisture as you can (the drier the tofu, the better it soaks up the sauce). Heat a drizzle of oil over medium high heat. Scramble the tofu into small bits with a spatula or wooden spoon. You can do beans or no beans – this is a choose your own adventure here. Add the sofritas sauce with 1/2 c. water. Simmer for 15-20 minutes until the sauce is richly colored and thickened slightly. Add more water as necessary, and season to taste with the salt and lime juice.
Serve: Serve in tacos, burritos, tostadas, and mega rice bowls!
This chicken is delicious in tacos, and then I used the leftovers for taco salad the next day. Chicken would also work great for burritos.
Recipe adapted from Carlsbad Cravings.
2 lbs. boneless skinless chicken breasts
1 TBSP olive oil
1 c. Herdez mild or medium salsa verde
1/3-1/2 c. honey
1/2 c. lime juice
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. cumin
1/4 tsp. pepper
Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining ingredients . 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 a lot of liquid remaining).
Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang.
1 inch fresh ginger, grated or 1 TBSP ginger paste
4 cloves garlic, minced or grated
1/3 c. fresh cilantro, chopped
8-10 corn or flour tortillas warmed
1Â small mango, diced
kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving
Tomatillo Sesame Salsa Ingredients:
6 tomatillos, skins removed
6 green onions
2 TBSP Gochujang (Korean chile paste)
2 TBSP sesame oil
2 TBSP rice vinegar
2 TBSP low sodium soy sauce
juice of 2 limes
1/4 c. fresh cilantro
1 TBSP toasted sesame seeds
In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.
Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.
On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
To a blender, add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!
In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add 1/3 cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
Follow the directions as directed above for steps 2-5.