MARRIED...with FOOD: A MI ME GUSTA TACOS CON POLLO

With all the tomatoes, peppers, garlic and onions in the farm box how could we not make our chicken tacos. We changed them up a bit this time and added some ancho chili powder and some smoked paprika. It was a great success (say with Borat accent). We've made this in the past but it was so much better this time with the local fresh produce. Seriously!

The tomatoes might look ugly but they taste pretty.

Ingredients:

Disclaimer: I made up this recipe and I don't measure my spices so I have no clue how much you should use. Sorry!

Oil (I used Canola)

4-5 Tomatoes, diced

1 Onion, diced

2-3 Jalepenos, finely diced

3-4 Cloves of Garlic, minced

4 Chicken breasts (we buy bone-on and then remove the bone)

5 limes

Cumin

Smoked Paprika

Ancho Chili Powder (chili powder if you want, but your missing out)

Salt

Freshly Ground Pepper

Cilantro

Lettuce

Asiago Cheese (shredded, but do it yourself)

Manchengo Cheese (shredded, but do it yourself)

Okay, let's get started. Heat up a couple of Tbls of oil in a dutch oven. I used Big Blue! She's a real beauty.

Throw in the onions, garlic, jalepenos and tomatoes and let the tomatoes stew. About. 6-8 minutes. Stiring occasionally.

Now that the tomatoes have released their juices we can start adding some flavor. Now it's time to add the salt, pepper, cumin, ancho chili powder, and smoked paprika. Give it a taste, if it tastes like tacos BRAVO! If it doesn't then add some more cumin. Be generous with your spices as this makes a lot of tacos. Simmer for a couple of minutes.

Bring on the citrus. Squeeze the juices of 5 limes into the mixture.

Place the chicken in the pot. Cover it and put it in the oven at 375 degrees for an hour and 10 minutes.

Remove from the oven and shred the chicken in the pot using two forks.

Put it back in the oven for 10 minutes and let the shredded chicken soak up the juices. Remove from the oven , let cool for 10 minutes and assemble your tacos as you wish.