Saturday, December 02, 2006

Those Crazy Poultry! Tacos

This is our home-made version of El Pollo Loco tacos from their dollar menu. I must say, we were quite saddened upon moving here and finding no Taco Times! Alack! But we soon discovered the afore mentioned fresh mexican eatery. It is so tasty! I for sure recommend eating there if you have the chance. Even if you don't usually like chicken, you will be surprised by how cooked, yet not dry the meat is (so it's not rubbery, bluk!)! Anyway, here is our own recipe which is great if you're in a pinch. We always have these ingredients on hand (with the exception of cilantro) and it's so easy and satisfying, which makes for a rewarding meal!

  • Chicken (1-2 breast(s) per person)
  • Onion, finely diced (green onions are great, too)
  • Cilantro, chopped
  • Lemon & Pepper Seasoning
  • Hot sauce/cayenne powder, for some kick (optional)
  • Corn tortillas (1-4 per person)
  • Olive oil, for frying

1. Defrost chicken, if need be.
2. Cook chicken (we use our GF* grill). Let it sit upon cookedness- important!
3. Mix the onion and cilantro in a medium sized bowl.
4. Slice/dice rested chicken and add to said bowl.
5. Add spices/seasonings; everything to taste. Cover bowl with foil to keep warm.
6. Heat oil over medium-high heat. Once hot, add tortillas and fry. (Option: you can also steam/microwave them. But everything tastes better fried! Your choice).
7. Spoon chicken mixture inside warm tortillas and serve with your selection of toppings (for a more unadulterated flavor, like that of EPL, serve with lettuce, little cheese, little salsa, and little cesar dressing).
8. Start eating, making sure to tally each taco consumed on a white-board to determine taco-eating-fiend champion!

PS- I can't really tell you how much of each ingredient I use, because it relies so heavily on your own personal taste. I eyeball and taste-test almost everything I make. So it's up to you and your discretion on how much onion, cilantro, and spice you want. Note/option: if you don't have lemon pepper seasoning, then substitute with salt, pepper and 1-2 T. lemon/lime juice. And I'll give you a hint on how this is suppose to taste, in case you're freaking out with the non-existence of exact measurements: fresh, light and savory. Trust your instincts and your senses; you'll be amazed at the great cook that lies within!

pps- if you seriously want to try these and are seriously upset that I haven't given you the info that you need, let me know and I will try my best to quantify the ingredients for you. And give yourself a little encouraging pat on the back ;)

*GF= George Foreman

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