I’m a sucker for Mexican food.
Something about the blending of the spices that’s just awesome! The smell of fresh coriander, the earthiness of cumin and the heat from chillies. Just typing these makes my mouth water.
Today I’m writing about two of my favourite Mexican recipes. One takes several hours to cook and one that doesn’t need to be cooked. Both are easy, can be prepared in ten minutes or less, and are absolutely delicious. You can combine both dishes and put on a romaine lettuce leaf and you have an absolutely healthy and guilt-free taco.
The crock pot/slow cooker is just amazing! I just put the ingredients in, leave it on while work or go to sleep and I’m greeted by the awesome smell of my food waiting to be served. You can even forget that it is still cooking and it will still be fine for a few hours. Perfect for learning how to cook.
Last week a fellow blogger posted her crock pot pulled pork recipe and I suggested that the similar thing can be done with chicken. The thing is, chicken is much leaner than pork as it has less fat, but that is an opportunity to add a bit more flavour to the recipe by adding a bit more liquid.
- 3 Boneless Skinless Chicken Breasts and 3 Boneless Skinless Chicken Thighs ( about 1 kg)
- 3 medium sized tomatoes ( diced)
- 1 medium sized onion ( sliced or diced)
- 1 capsicum (diced and seeds removed)
- 1 jalapeno peppers ( minced and seeds removed)
- ½ cup of chicken broth
- ½ cup lime juice
- 1 tbsp. fresh coriander ( ground)
- 1 tbsp. oregano
- ½ tbsp. cumin
- 1 tsp cinnamon
- 1 tsp cayenne pepper
- 1 tsp salt
- Put all the ingredients in the slow cooker and stir until the spices are mixed well
- Cook on low for 8 hours
- Take the chicken out of the mixture and shred with a fork
- Keep the reserve liquid as a sauce for the chicken.
This recipe is a bit mild so I add a bit more jalapenos and cayenne pepper as I prefer it a little bit spicier. I think this chicken carnitas recipe is absolutely versatile, you can use it on top of a salad, fillings for tacos, burritos, sandwiches, mix it in omelettes, or even put it as a pizza topping. Experiment with different flavours by substituting the chicken broth with juice or barbecue sauce.
Now that we have our meat, next is the Salsa. I like to pair this with some fresh Pico de gallo which is a type of chunky salsa. The fresh coriander and tomatoes creates a “cool” taste that I like and goes well with something spicy
Pico De Gallo
- 2 medium sized tomatoes ( diced)
- 1 onion (diced)
- 1 jalapeno pepper (minced)
- 1 tbsp. coriander (minced)
- 2 cloves of garlic (ground)
- 1 juice of lime
- 1 tsp. black pepper
- Salt to taste
- Mix all the ingredients in a bowl
- Wait 10 minutes for the flavours to “marry” before serving
- Add salt if necessary as the tomatoes soak up the salt immediately.