The time has come for the first Apartment Dining Challenge. This month’s challenge comes from Jon and Kellie. Jon writes:
Kellie and I enjoy making tacos in our apartment. We both like to eat them in different ways. Kellie likes to break up the hard shells and make a taco salad; I like hard or soft shell tacos the traditional way. We usually make them together – one person cooks the meat and shells while the other cuts veggies – so it’s a fun team effort. We also make them to get rid of leftover steak or chicken. What are your thoughts on tacos?
I have always been a fan of tacos, particularly chicken or those with more uncommon ingredients, such as chorizo or roasted vegetables. I think the key to making tacos at home on a regular basis is mixing it up with new ingredients or meat cooking methods. Keeping cooking time in mind (Jon and Kellie are two very busy folks), I wanted to put together a simple recipe that added some interesting ingredients and could also lend itself to a taco salad.
Enter the tomatillo.
The tomatillo is similar to a tomato, however it is wrapped in a papery husk that is removed before use (you should also rinse the unwrapped tomatillo before use as there is a sticky residue on the skin left by the husk…I realize how unappetizing that sounds, but trust me, they’re good). They have a tart, apple-like flavor when eaten raw, or you can roast them.
Chicken Tacos with Fresh Tomato and Tomatillo Salsa
Salsa (amounts can be adjusted based on your taste)
-3 tomatillos, husk removed, rinsed, and diced*
-2 tomatoes, diced
-2 cloves garlic, minced
-1 small jalapeño, minced**
-1/2 red onion, diced
-4 tbs. cilantro, chopped
-1 tbs. oil
-2 tbs. fresh lime juice
-Salt and pepper to taste
1) Mix ingredients together in a container, cover, and place in the refrigerator for at least an hour. Then serve as desired.
*If you want to mellow the flavor of the tomatillos a bit, place them under the broiler until they just begin to char. Allow them to cool, then dice and add to the salsa.
**Take precautions while cutting the jalapeño to avoid getting the juice on your skin, or just be very careful not to touch your face or eyes for a while after. A glove is great, but a sandwich-sized ziploc bag works in a pinch.
Chicken:
-2 chicken breasts, cut into 1″ x 1″ cubes
-1 small yellow onion, diced
-2 tbs. oil
-1 tbs. cumin
-1 tsp. corriander
-Salt and pepper to taste
-Soft corn tortillas
1) Add 1 tbs. oil to large skillet over medium-high heat. Add the chicken and cook until done, stirring occasionally. Set aside on a plate and pour out any liquid.
2) Return the skillet to the heat and add the other tablespoon of oil. Add the diced onion and cook until tender, stirring often. Next, add the chicken back to the pan and stir in the spices. Cook for 1-2 minutes, or until the chicken is heated through.
When it’s time to put the tacos together, heat a small skillet over high heat and warm each tortilla for 8-10 seconds before topping with chicken and salsa. You can also add a small dollop of sour cream. If making a salad, chop your lettuce and then top with chicken and salsa.
Click here for other taco recipes.
