I'm not quite to the part of my life where I can throw ingredients in a pot until they taste good...but I'm working towards that! Right now, I'm a strict recipe follower. My boyfriend Brian and I found our first fight in this, one of my only personality traits to be considered "type-A". We were making cake pops, per his mom's request, and he wanted to be creative. I couldn't handle that. I wanted to do it BY THE BOOK! This of course, caused some friction, eventually leading to me word-vomiting the statement "HOW MANY CAKES HAVE YOU MADE, HUH?! I CAN GUARANTEE I'VE MADE MORE!". Classy, huh? In the end, we just made a sheet cake. So much for his creative cooking streak. One might say that I won that argument, but it continues to irritate me that I have to follow a recipe step by step in order for me to complete a recipe.
So here is an easy recipe, that requires a little bit of creativity and flexibility, in honor of my boyfriend, Brian who is always the best guinea pig for new recipes and always pushes me to break the shackles of the recipe :)
Crockpot Chicken Tacos
- 1 jar of salsa (this varies depending on your audience, so to speak. I'm not a fan of spicy food, so i went for mild)
- 1 packet of taco seasoning (again, I went for mild because I'm a wuss when it comes to spicy foods)
- 6 boneless, chicken breasts
Dump all the ingredients into the crockpot, stir, and cook on high for 4-6 hours or low for 6-8 hours. When it's done, you will be able to shred the chicken with a fork (or in our case, a spatula!). It's SO tender! Garnish with whatever you like on your tacos. (The leftover meat is good in soups and sandwiches!)
Homemade Flour Tortillas
- 2.5 cups of flour
- 1 cup very hot water
- 1 teaspoon of kosher salt
- 1/4 cup of shortening
In a heavy mixer, mix flour and salt.
Add shortening and mix until it resembles coarse bread crumbs.
Add hot water. The water shouldn't make the dough an ooey-gooey mess, but it should be hot enough to melt the shortening. We used water from the tap and heated it in the microwave for 45 seconds. Our dough didn't look like dough so we had to add more water until it came together right. **this is the part where I had to be flexible!**
Now, the dough will start to come together. Roll into portions and place on counter on wax paper. Depending on how big you make the dough balls will depend hon how many you get (obviously). We made medium sized balls and had about 12.
Preheat a skillet to low-medium heat and spray with non-stick spray. Before you put the dough balls on the skillet, flatten them out with your hands into round, flat shapes (you may need to "flour up" to keep the dough from sticking to your hands). You can also use a rolling pin but we found it easier to use our hands.
Place tortilla on skillet. Watch for bubbles. Blistery bubbles are NOT what you want. If you get these, turn your skillet down. You want big, fat, slow bubbles. Once you get the right bubbles, FLIP IT! Cook the other side for 30-45 seconds. It sounds weird, but they will look greasy on the inside, but that's what you want them to look like! This makes for soft tortillas. Then, I placed them on a plate, with paper towels in between.
Like most things, your first tortilla may not be your best, but that's okay! Keep going! They get better.
The finished product!
My roommate Kyla, who has been my guide and friend throughout my trek to domestic goddessry.
She's a big help when I have kitchen questions and often keeps me from burning down our apartment.
She enjoys her pet rats, Tia and Millie, long walks on the beach, and clean dishes.
And that, my friends, has been my first blog post! Enjoy your yummy, and relatively easy, crockpot chicken tacos and homemade tortillas! Brian, my roommates, and I really loved them. We found they go great with some homemade margaritas (or Coronas) and Wheel of Fortune :)
Thanks to
and
for these recipes!
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