If you know me, you know I like my tacos and make them quite often. Well, I didn't really need an over-commercialized holiday excuse to fire some up, but the wife insisted so I figured "what the heck?" and jazzed some up anyway. I ended up doing grilled boneless chicken thighs with a corn and black bean salsa and some jalapeno sauce (Taco truck sauce). My original intention was to serve them with an avocado crema, but when I went to the store last night, the avocados didn't appeal to me so I pulled an audible and picked up some nice jalapenos instead.
Corn and Black Bean Salsa
1 can of corn, rinsed
1 can of black beans, rinsed
1/2 of a red onion
1 red bell pepper
2 cloves of garlic
1 jalapeno, seeded and deveined
Juice of one lime
A large handful of cilantro
1 tsp cumin and salt and pepper to taste
1/2 packet of sazon seasoning
splash of EVOO and apple cider vinegar (didn't get much lime juice since they were small, so I used two capfuls of the ACV for acidity)
Green Taco Truck Sauce
8 jalapenos seeded and deveined
4 cloves of garlic
1/4c. chopped cilantro
1 lime juiced
1 tsp. chicken bouillon (used Better Than Bouillon)
1/2 packet of sazon (the leftover from the salsa)
1/2 c. vegetable oil, divided
1/4 c. water
black pepper to taste
Fry jalapenos and garlic in half of the oil (1/4 cup) until the peppers start to blister and the garlic turns a light golden brown. Here's the start of the sauce.
Let cool slightly and add to a blender with the remaining ingredients. Blend while drizzling the rest of the 1/4 of oil in to emulsify the sauce. The sauce was delicious and I couldn't stop eating it, it's not as bright vibrant green as it would normally be, but that's because of the sazon seasoning. If you want it hotter, don't clean out the jalapeno veins. I wanted to keep this mild for my wife, milk can be too spicy for her!
She actually didn't believe me that she was eating mostly jalapenos when I told her.
2lbs of boneless chicken thighs were marinated in EVOO, lime juice, 2 packets of Goya sazon, cumin, black pepper and a pinch of salt. The chicken was cubed after it rested a few minutes from the grill.
After everything is prepped, it's time to make the tacos. Grilled chicken, followed by the corn and bean salsa then topped with the taco truck sauce and queso fresco.
And the final dish.
Damn these were good, and there's enough leftover fixins' for another night's dinner. Normally, I'd be snacking on the rest of the salsa but I figured I'd post these up and occupy some of my time, while the salsa gets to live another day and make it onto tomorrow's tacos.
Thanks for looking,
Joe
Corn and Black Bean Salsa
1 can of corn, rinsed
1 can of black beans, rinsed
1/2 of a red onion
1 red bell pepper
2 cloves of garlic
1 jalapeno, seeded and deveined
Juice of one lime
A large handful of cilantro
1 tsp cumin and salt and pepper to taste
1/2 packet of sazon seasoning
splash of EVOO and apple cider vinegar (didn't get much lime juice since they were small, so I used two capfuls of the ACV for acidity)
Green Taco Truck Sauce
8 jalapenos seeded and deveined
4 cloves of garlic
1/4c. chopped cilantro
1 lime juiced
1 tsp. chicken bouillon (used Better Than Bouillon)
1/2 packet of sazon (the leftover from the salsa)
1/2 c. vegetable oil, divided
1/4 c. water
black pepper to taste
Fry jalapenos and garlic in half of the oil (1/4 cup) until the peppers start to blister and the garlic turns a light golden brown. Here's the start of the sauce.
Let cool slightly and add to a blender with the remaining ingredients. Blend while drizzling the rest of the 1/4 of oil in to emulsify the sauce. The sauce was delicious and I couldn't stop eating it, it's not as bright vibrant green as it would normally be, but that's because of the sazon seasoning. If you want it hotter, don't clean out the jalapeno veins. I wanted to keep this mild for my wife, milk can be too spicy for her!
She actually didn't believe me that she was eating mostly jalapenos when I told her.
2lbs of boneless chicken thighs were marinated in EVOO, lime juice, 2 packets of Goya sazon, cumin, black pepper and a pinch of salt. The chicken was cubed after it rested a few minutes from the grill.
After everything is prepped, it's time to make the tacos. Grilled chicken, followed by the corn and bean salsa then topped with the taco truck sauce and queso fresco.
And the final dish.
Damn these were good, and there's enough leftover fixins' for another night's dinner. Normally, I'd be snacking on the rest of the salsa but I figured I'd post these up and occupy some of my time, while the salsa gets to live another day and make it onto tomorrow's tacos.
Thanks for looking,
Joe
