Wednesday, August 24, 2011

Chile Lime Chicken Soft Tacos with Homemade Tortillas

Any meal these days that I can make in a slow cooker is a life saver. This was super easy so fresh and delicious. It's not too spicy. I made them as bean and chicken burritos for the kids they gobbled them up. So nice not to have to make two different meals tonight. BECAUSE this meal was so easy I decided to make my own tortillas. They were WAY easier than I thought they would be to make and cheaper than store bought so win win! Try it.. I dare you:)

After I shredded the chicken

Homemade tortillas
Before I folded it into a soft taco. With some lime juice it was so yummy!

Chile lime chicken soft tacos

1 medium onion, diced
1 4oz can diced green chilies
3 cloves of garlic, minced
1 1/2 Tbsp. chili powder

lime juice from 2-3 limes depending on how juicy they are. Mine weren't too juicy so I used 3
4 boneless chicken breasts, thawed if frozen
1 can fat free refried beans, warmed

one batch of homemade tortillas 

Toppings such as: shredded lettuce, shredded cheese, salsa, sour cream, sliced olives, guacamole, cilantro, lime wedges

Add chicken and onion to a slow cooker. In a bowl combine green chilies, garlic, chili powder, and lime juice.  Pour over chicken. Cover and cook on high for 4 hours. Remove chicken from slow cooker and shred.

Top with hot chicken mixture beans and any other desired toppings.

Homemade Flour Tortillas 

2 1/2 cups flour 
3/4 tsp. Salt
1/4 cup PLUS  2 tablespoons shortnening
3/4 - 1 cup hot water

In a mixer like a kitchenaid fitted with the dough hook, combine flour and salt. Add shortening and combine until crumbly. With the mixer running, slowly add the hot water. Mix until the dough starts to come together from the sides of the bowl. You want the dough to be soft but not too sticky. Heat a large skillet on med-high heat. Take a portion of the dough that will be a small ball in the palm of your hand. Roll the dough ball into a thin circle. Place raw tortilla onto the hot skillet and cook about 1 min on the first side and about 30 seconds on the other side. If they burn too quickly turn your heat down. Place the cooked tortillas on a plate between two paper towels to keep them warm until you serve them. This will make 8-10 tortillas. 

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