My family loves Mexican-type foods. I say “Mexican-type” because we definitely alter some ingredients to Ugandanize our Mexican meals. We don’t do tons of super-hot spices and we add lots of mushroom, extra corn and cheese!
Today’s recipe for chicken Tacos is one of those yummy meals that tastes just as good for leftovers; as it does fresh from the oven, which is probably why I make it at least once or twice a month! In that way we could enjoy it as a main meal or breakfast the next day.
Tacos have a very short prep time especially if the tortillas and toppings were prepared much earlier. A Godsend for the busy tired mom!
Grilled chicken recipe:
Ingredients for the chicken marinade (adjust to your liking)
Grated garlic, Onions, Rosemary (fresh or powdered), a drop of soy sauce, 2TB spoons apple cider vinegar or lemon juice, oregano, Salt and black pepper.
I marinate the chicken overnight or at least 4 hours in refrigerator.
Feel free to substitute powdered spices for your favorite store bought Mexican seasoning.
Procedure
Marinate the chicken (used boneless chicken breast, diced) then pour it onto a well-greased baking tray. Push it into the preheated oven for about 20 minutes. Leave to cool if ready. Shred the chicken pieces using a grater.
Mix the cooked cooled chicken with any of the optional toppings below.
• cheese
• Red onion
• Cilantro/ parsley
• Lettuce
• mushroom
• tomatoes
• salsa
• sour cream/Greek yogurt
• guacamole
• sweet corn
For this particular one, I used all the above minus lettuce.
Recipe for Flour Tortillas (Makes 10 Tortillas)
Ingredients
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil
1 cup warm water
Procedure:
Combine flour, salt and baking powder in the bowl, add oil and water. Mix. Knead dough like you do for chapatti until its smooth.
Divide dough into 10 small size balls. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 30 minutes before proceeding.
Heat a large pan over medium-high heat. Roll each dough piece into a rough thin circle as you would when rolling out dough for samosa pockets.
Place dough circles onto very hot pan one at a time and allow to cook about 1 minute or until bottom surface has a few pale brown spots. When the uncooked surface begins to show a few little bubbles, Flip to other side and cook for about 30 seconds. Remove from pan and cool.
The tortillas will keep well stored in an airtight container or zippered bag at room temperature for 24 hours or can be frozen indefinitely.
Finally, Add the chicken and toppings to your flour tortilla and….voila!
