Authentic Chicken Tacos

Seriously, how much Mexican food can one family eat?

Some of my favorite Mexican food is the simple "authentic" kind. Not the Tex-Mex that most of us are used to.

By simple I mean . . . simple.

Yummy flavors that pop.

Minimal ingredients that are maximum on taste.

And finally, not covered in yellow, stringy, gooey cheese (like Tex-Mex can be).

Here's a recipe for authentic chicken tacos. You might see it called pollo asado, which means "roasted or grilled chicken." That's pretty simple!

Chicken Tacos

Choose what type of chicken you're going to use. It does need to be with the bone and skin.

I used quarters (which includes the leg and thigh).

My package of quarters had 3 quarters -- which was enough for my family of 4.

Marinade:

1/2 cup of olive oil

3 cloves of garlic, chopped

1/3 cup lime juice

2 lemons, juiced

2 tsp. vinegar

1/2 tsp. salt

1/2 tsp. pepper

Pour the marinade over the chicken in a gallon-sized ziplock bag and marinate at LEAST for 24 hours. Yes, if you're short on time you can cheat yourself -- and if you've already planned into next month, you can go a little longer than 24 hours. The point is this: let it marinate!

Pre-heat the grill. You'll want to cook this chicken H.O.T! You want the inside to be done (Really!) and you want the outside to be crispy, without being burnt! See the picture above! You do have to watch this while it's cooking. But it's worth it!

Once the chicken is done, bring it inside and let it rest for a few minutes.

Pull the chicken off the bone. If you're lucky, you'll have some crispy, grilled skin with the chicken. If that grosses you out -- pull all the skin off before you pull the chicken.

To assemble the tacos you'll also need:

white corn tortillas (my preference -- the cherubs like flour tortillas)

fresh pico de gallo

cotija cheese (found in the dairy case in most stores. It's a white Mexican cheese that crumbles)

(This is a picture of cotija cheese)

That's it!

Take your tortilla, put a bit of grilled chicken, topped with fresh pico and a sprinkle of cotija cheese.

Fold over and bite into your Mexican concoction!

Ole!

Comments

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers; the best there are! I rarely order them -- because it's not a healthy choice, but oh boy! They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup. I found it at www.tastebook.com I made some adjustments to the recipe. Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients. I made it and didn't tell my family what it was su

Neiman Marcus' Chicken Tortilla Soup

I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken; cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to

Chicken and Artichoke Casserole

Picture from Cooking with Paula Deen ( . . .and aren't those cute dishes!) We first had this delicious casserole on Mother's Day while feasting at "Dining on Persimmon Hill," which is a restaurant at the National Cowboy and Western Heritage Museum in Oklahoma City, OK. Side note --- if you have the chance to visit the Museum, please take advantage of the opportunity. It is a wonderful experience! And don't forget to eat at the museum restaurant. It's delish! So back to the casserole. After eating it we knew we had to find out the recipe! The owner of the restaurant graciously shared her secret! It's a Paula Deen; which means it's full of fat AND yummy flavor! This casserole is a hit with my cherubs and the Mr. Also, whenever I make it for friends, they always want the recipe . . . maybe they're just being nice, I'm not sure! When you look at the recipe, you might think it's a pain, but really, it is so easy! Especial

A Proverbs 31 Kind of Day

Search This Blog