So this is gardening. I’ve had a vegetable garden before, but I had a lot of help and I certainly did not mulch it–and since I am so dumb that I mulched this darn garden by hand, the mulching was truly horrific (I have since purchased a hoe). And I am still not done, the mulch is too thin, although at least I have the hoe and a shovel now.
Anyway, aside from the herbs, what does this have to do with food and/or blogging? I am sore, tired, and barely able to type. And why didn’t I realize that you use tools to spread mulch for goodness’ sake? So my cooking has been pretty low key and easy–which is exactly what this dish is.
This is another very simple marinade. I confess I don’t know if this one is as flexible as my favorite because I only use this one on chicken. But it is outstanding on chicken, it makes GREAT tacos.
1/4 cup fresh lime juice
1/4 cup decent quality tequila (like Cuervo Gold)
1 T olive oil
1/4 cup rough chopped cilantro
1/4 smell-medium onion, roughly chopped
4-6 cloves garlic, smashed and rough chopped (do not bother peeling)
Preheat the oven to 350 F.
Marinate chicken as directed above. Pat the breasts dry and salt and pepper them while you heat a large, heavy, oven-safe skillet on medium high heat. Heat 1-2 T olive oil. When it is hot, add the chicken breasts to the oil. Leave for about 5 minutes–do not flip until they come up easily and are browned on the bottom side. Flip the breasts and put the skillet into the oven. Bake until they are cooked through but still juicy–this will very much depend on the thickness of the breast; mine were ready after about 6 minutes.
Let the chicken sit for about 10 minutes while you prep the tortillas and garnishes:
chopped red onion
diced avocado (I was out)
chopped romaine lettuce
crumbled queso fresco (feta might sub ok)
Tapatio hot sauce
lime wedges (I forgot)
For the corn tortillas, a good way to make storebought, less than fresh corn tortillas more palatable, even tasty (as long as you have not had fresh made recently), is to take a dish towel and dribble 2-3 tablespoons of water onto it. Wrap the tortillas into the towel and heat in the microwave, at 40-50% power, for 2-3 minutes.
Chop the chicken and top with garnishes onto 2 corn tortillas (1 will fall apart and not support the weight of the filling).