Tag: Yum

Simple Shredded Chicken Tacos

Posted on by Joe Sharkey

Simple Shredded Tacos

These delicious tacos are a favorite here at Don Juan Chiles. With a few simple ingredients including our famous taco mix that truly makes these tacos come alive. It is the perfect combination of spice and sweetness that will make your mouth water like never before.

 
Feel free to test this recipe and edit it to your liking. Add in more cheese or make it with some fresh avocado or salsa to round out this Tuesday night classic.

 
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¡Provecho!

ingredients

Kitchen Measurement Abbreviations

thoughts before starting

Try using a dutch oven to cook your chicken if you’ve got the time.

what you'll need to start

Large Bowl, Plates, Forks, Small Bowl

directions

  1. Plasce the 2 frozen chicken breasts directly in the pressure cooker with about 2 cups of salted water or enough to just barely submerge the chicken in the pot. Turn the pressure cooker on high for 10-12 minutes and quick release the seal.
  2. While the chicken cooks you can start to get your tortillas warm & crispy. Pour the vegetable oil into a small pan, enough to coat the bottom. Warm until it begins to sizzle.
  3. Add salt to make sure the oil is ready for the tortilla. Carefully, put a corn tortilla in the oil flipping as needed till crispy and hot.
  4. Remove the tortilla from the pan and put it onto a paper towel to dry. Repeat for as many tortillas as needed for the meal.
  5. Once the chicken is ready, take it out and put it into a bowl. Use two forks or a food processor to shred the chicken. Season the chicken with our famous Taco Mix along with salt and pepper to taste.
  6. Begin to assemble your tacos and feel free to add salsa, cheese of your choosing, and avocado! 

Horchata

Posted on by Joe Sharkey

Horchata is a refreshing drink often associated with Mexico. It’s one in a family of three Mexican Auga Frescas (the others being Tamarindo and Jamaica), but horchata isn’t just a refreshment specific to Mexico. There are all kinds of different versions from all over the world, but all horchata has one commonality–a crushed seed or grain that is steeped in a liquid.

The Mexician version (also the version prominent in the United States) uses long-grain white rice as it’s base paired with cinnamon to get it a fantastic balanced taste. Often seen at taquerias, horchata is a great companion to a nice burrito or taco.  

¡Provecho!

Ingredients

Kitchen Measurement Abbreviations

Thoughts Before Starting

  • If you’d like a sweeter drink, add some more sugar (we recommend starting with a ¼ c but you can’t go wrong)
  • Cheesecloth and/or a fine sieve make this process a lot easier

Prep Work

  • Gather all the ingredients before starting the process.
  • Rinse the white rice

Directions

  1. Pour the rinsed white rice and 1 cinnamon stick into a blender with 4 cups of water–pulse the blender everything’s coarsely ground (use the cinnamon stick as a reference to gauge if it’s blended enough)
  2. Transfer the mixture to a large bowl and add another 4 cups water
  3. Let everything sit covered at room temperature for 3 hours 
  4. After the mixture has sat, use an immersion blender to puree it until smooth
  5. Strain through cheesecloth and/or a fine sieve into a serving pitcher
  6. Mix in the sugar and let the horchata chill in the refrigerator
  7. Stir well before serving, and pour into ice-filled glasses
  8. You can garnish the drink with a cinnamon stick and a dusting of ground cinnamon

Spice it up

  • If you want a little more cinnamon flavor, add some ground cinnamon before putting the Horchata into the refrigerator or add another cinnamon stick with the rice.
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