When I go to the grocery store I always opt for some really flavor packed ingredients that I can use to make several meals. This is yet another recipe that I came up with to utilize our whole chickens that we slow- grilled on Sunday. I also used the Pico de Gallo, and the pureed Chipotle's that I made for the Black-bean Burgers on Monday , so it was extremely easy. In fact so easy that I had time to whip up some fresh flour tortilla's! Homemade tortilla's just add a little extra warmth and love. They are super easy as well, but they do take some time to make. Probably about 30-45 min. So, if you have the extra time, give it a try! Your taste- buds, and your family will thank you... not to mention be rather impressed...(just don't tell them how easy they were!)
Tortilla's:
4 c. All - purpose flour/ white whole -wheat flour
1 tsp. Salt
2 tsp. Baking soda
2 Tbsp. Lard/ Shortening
1 1/2 c. Water
Stir together the flour( I used white whole- wheat), salt, and baking soda. Add the lard and work together with your fingers until the lard is worked in well and the flour is a bit crumbly. Add the water. Knead the dough until it is well combined, smooth and elastic. Roll into a ball.
Roll out on a lightly floured surface into a cylinder shape long enough to cut 18-24 sections... depending on how big you want your tortilla's. Slice into however many sections you need.
Roll them out as thin as you can get them, sprinkling flour down to prevent sticking as needed, and flouring the rolling pin as needed. They probably won't be exactly circular, but if they are, good for you! Mine, however, turn out like misshapen ovals or sometimes they even more closely resemble squares, but I'm okay with that. It gives them character!
Heat a dry, medium skillet to medium- high heat. NO OIL. Cook each tortilla about 1-2 minutes per side, or until slightly browned on each side. You know how tortilla's look and feel... use your judgement. As you make them put them on a plate in an oven set on the lowest temperature it will go.
For the Chicken Filling:
3 T. Extra Virgin Olive Oil
1 sm. Onion, chopped
2 cloves Garlic, minced
2 1/2 c. Chicken, cooked and shredded
2-3 T. Chipotle pepper, pureed
1/4 c. Tomato sauce
1 T. Lime juice
2 t. Cumin
2 t. Oregano
Salt to taste
Saute the onion and garlic in olive oil over medium heat until the onion is al-dente. Add the rest of the ingredients, and stir to combine. Cover and continue cooking over medium low- heat, stirring often, until the onions are soft and the liquids have been thoroughly absorbed by the chicken.
Topping:
Monterey Jack Cheese, Shredded
Lettuce, shredded
Avocado, thinly sliced
Black olives, sliced
Sour Cream/ Low- fat Plain Greek Yogurt*
Pico de Gallo
Assembly:
Well, I think everyone knows how to assemble a taco... but I place the chicken in the tortilla and layer the toppings in the order they are listed. It's just a matter of personal preference, though. Well, that's it! Super easy and super delicious! Of course you can use store bought salsa, and tortilla's to make it even easier, but that's just not my style. Enjoy!
* I make my own Greek- style yogurt from either Fat- free, or Low- fat Plain yogurt. I place a strainer over a bowl, and line it with cheese- cloth. Pour in the yogurt, and let it set refrigerated for 2-3 hours. It turns out thick, and creamy! Just like Greek yogurt for a fraction of the cost! Hint... when you make this make plenty, because you can flavor it with a little vanilla extract, honey/ agave nectar, and macerated fruit for you own version of Greek Yogurt!
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