Chicken Filling:
2 lbs. boneless skinless chicken breast (about 3) 1/4 onion, sliced 2 cloves garlic, minced 4 tomatillos, diced 2 Tbsp. olive oil 1 tsp. sugar 1 tsp. salt 2 chipotle peppers, diced 2 tsp. adobo sauce (from the chipotle pepper can) Juice of 1 lime Pickled Vegetables: 2 carrots, peeled and sliced thin 1 bunch radishes, sliced thin 1/2 jalapeño, sliced thin 1/2 bunch cilantro, chopped 1/4 C. white vinegar 1/4 C.. apple cider vinegar 1/4 C. sugar 1 tsp. salt Avocado Sauce: 1 avocado Juice of 1 lime Corn Tortillas Place all chicken filling ingredients in a slow cooker, stir to combine, cover, and set to low.. Prepare the pickled vegetables. Place the carrots, radishes, jalapeños, and cilantro in a large mason jar (or similar container). In a small saucepan, combine the vinegars, sugar, and salt. Bring to a boil or just until sugar and salt is dissolved. Pour over vegetables, cover, and refrigerate for at least 2 hours. Cook chicken for 4-6 hours on low heat and shred with a fork about an hour before serving. Just before serving, mash together the avocado and lime juice. Place chicken on corn tortillas, top with vegetable mixture and avocado sauce. Enjoy!
1 Comment
Susan Gregory
2/11/2016 02:18:01 pm
Looked at your blog today and gave out your website address. I am definitely going to try the ramin and the ricotta pancakes.
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AuthorHi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own! Archives
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