Taco Tuesday: Tried and True Staples for Weeknight Dinners Episode 2

March 5, 2019

 

 

Okay so truth be told this isn't exactly a taco, it's a Chimichanga, but it is in the Mexican food family. I usually make this recipe of enchiladas the day after i've roasted a whole chicken for dinner because that takes out the work/time of making a protein. See I told you I was all about helping you consolidate your time.  It's delicious and it covers fast weeknight meals in my home as it all can be assembled at the same time. And whats not to love, you can edit the filling of a chimichanga based on whats in the house at the time (vegetarian options, chicken, beef) and its covered in CHEESE. What can be wrong about that. I also like to make a few quick sides that we turn to in our home a lot. Yellow Rice, Black beans and guacamole. Try them out and let me know what you think. XO

 

Serves 4

 

Chimichanga Assemblage:

  1. Shredded chicken about 3 cups ( for my vegetarians out there I recommend mushrooms and bell peppers sautéed in a bit of olive oil) 

  2. 1/4  cup diced onions 

  3. 4 burrito size flour tortillas 

  4. 1 can of refried or black beans that have been warmed on stove. I always add garlic powder, tbsp of apple cider vinegar and onion powder to mine (canned is fine)

  5. Warmed White Queso Dip (it can be found in most grocery stores) or you can make your own which is basically white american melted down with butter and milk and flavored to taste

  6. Frying pan 3/4 full of vegetable oil 

 

Heat pan of oil to about 325 in temp. Add one tbsp of veg oil to a salute pan and add onions and chicken. Lay out a tortilla and fill with the chicken mixture and then spread a layer of beans on top. Roll up tortilla tucking in sides first before the roll so that there is no spillage. Place the chimichanga in the oil let it fry on one side for 2 mins and turn and do the same on the other side. Take out and place it on a pan fitted with a rack to let some of the oil off and then plate it. Once on plate cover with the queso. 

 

Yellow Rice:

2 cups of long grained white rice 

1 packet of Goya sazon seasoning 

2 cups of chicken stock or vegetable stock 

2 cups of water 

1 tbsp of herbs de provence seasoning 

pinch of salt 

1 tbsp of oil olive or butter

 

Throw all these ingredients in a rice cooker hit cook and watch magic happen 15-20 later

 

Guacamole: 

2 avocados peeled and pitted 

3 cloves of garlic 

half a lemon or lime 

1/4 chopped yellow or purple onion 

2 roma tomatoes 

salt and pepper 

 

Combine all ingredients in a bowl mash with a fork or beater until you have the consistency you prefer. I like chunks Salt and Pepper to taste. (Also if you like some heat add a half of a finely chopped fresh jalapeño) 

 

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#2

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#3

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