Recipes Cooking: chunky

Showing posts with label chunky. Show all posts

Friday, February 28, 2014

Taco Salad with Amys Chunky Salsa

I am not one who desires a gadget for every single individual task to be done in the kitchen. I definitely prefer a more old school multitasking approach when it comes to the functionality of culinary tools. However, that doesnt mean that I dont appreciate a nifty device when it comes along. A girl can certainly take some help when she can get it! So, knowing my obsession with all things taco, I could not wait to dine on my first home made taco salad with the help of my new tortilla bowl mold. Though the multi-functional use may not be evident just yet, it definitely served a desired purpose. Actually, now that I think about it, I absolutely see a gigantic taco salad shell shaped cupcake in my future.

To form the tortilla bowls I brushed a corn tortilla lightly with canola oil and pressed it in the mold. After preheating the oven to 400 degrees, I baked the shell for about 10 minutes until it became golden brown and crunchy. After unmolding onto a plate I filled it with shredded iceberg lettuce, seasoned taco meat, colby/monterey jack cheese, Amys chunky salsa, sour cream and some hot sauce. Scrumptious! Oh, just so you know, its the chunky salsa that MAKES it!!!

Amys Chunky Salsa
1 avocado, diced
1 mango, diced
1/2 red onion, finely diced
1 small can black olives, drained
1 tomato, diced
pickled jalapeno slices, to taste
juice 1/2 lime
salt
handful of fresh cilantro, chopped

Combine all of the ingredients in a mixing bowl and stir to combine. Great topping for taco salad, tacos, enchiladas or just by the spoonful!

Monday, December 23, 2013

Salsa Verde Chicken Tacos with Chunky Chipotle Salsa

My apologies for the poor quality of the photo and the messy plate but, oops!, I almost forgot to take my nightly photo. Just as I was about to dive into numero dos, I remembered and had to scramble to tidy my plate a bit and try to eeek out an acceptable image. Thats how good they were! I was so raptured by their deliciousness that everything else melted from my mind.

To prepare the salsa verde I cleaned and halved about 6 fresh tomatillos and placed them in a food processor. To the tomatillos I added 2 cloves of garlic, 1 fresh serrano chili, 1/2 onion, a bunch of fresh cilantro, the juice of a lime and plenty of salt and pepper. I pureed the mixture in the food processor and pour it in a preheated skillet with about 2 tablespoons of canola oil. The salsa verde simmered for about 15-20 minutes until it turned a deep green color and thickened to the perfect consistency.

I took some help from the store and shredded the breast meat from a Sams rotisserie chicken and placed it in the salsa verde. Stir to combine well, taste to check for seasonings and let simmer very slow for about 15 minutes just until the flavors combine.

Spoon the chicken filling into freshly warmed corn tortillas and top with sliced avocado, shredded cheese and a good spoonful of chunky chipotle salsa. If you would like the recipe for the chunky chipotle salsa (which might be the best salsa ever!) please refer back to my dinner entry dated April 7. That is one tasty taco!