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My sister Kerri handed me this recipe when she was visiting last month. Looking at the ingredients I knew this would be a winner! Most of our meals include the usual suspects: tomato, cilantro, avocado, onion, garlic, and jalapeno! As I was cooking I realized it seemed to be missing something. Where is the cumin?? I took a chance and left it out. So glad I dd!

Found it : O Magazine, February 2012

Ingredients (Tacos)

  • 4 Roma Tomatoes
  • 1 1/2 tsp. Kosher salt
  • 3 jalapenos seeded
  • 1/4 white onion roughly diced
  • 2 cloves garlic
  • 2 tsp. olive oil
  • 2lbs boneless skinless chicken breasts cut up in chunks
  • 2 Tbs. minced cilantro (who are we kidding…i used at least 1/4 cup)
  • 12 corn tortillas
  1.  In a food processor, (or blender if you are without) pulse tomatoes until well chopped. Add salt, jalapenos, garlic, and onion. Puree until smooth.
  2. Heat oil in a skillet on medium-high heat. Brown chicken on both sides. Add tomato puree to skillet. Cover and reduce to medium low. Cover and let simmer for 30 minutes.
  3. Shred chicken with 2 forks.  Add cilantro and stir right before serving.

Top warmed corn tortillas with chicken mixture and Avocado Salsa.

Ingredients (Avocado Salsa)

  • 2 Hass Avocados cubed
  • 1 Roma tomato diced, seeded
  • juice of 1 lime
  • 1/2 tsp Kosher salt

Gently toss together so not to mush up the avocado. Enjoy!

Sorry, its cell phone picture :0)