Cooking with Bwog: South of the Border Edition
Written by Bwog Staff
Here’s the latest installment of Cooking with Bwog. This week, culinary wiz Matt Powell shares his recipe for spicy chicken tacos. Delicioso!
Thursdays are the worst days for me. In the afternoon, I have classes and discussion sections from 1-8 p.m.. By the time I hit that 7 p.m. discussion section, I’m no longer focusing on academics—I’m only fantasizing about what I’m going to have for dinner. This past Thursday, by the time the clock had struck 8, I was thinking, “Gosh, I’d settle for microwave popcorn!”
I soon got a grip on myself. I wasn’t going to allow my hunger get the best of me. One should never settle for mediocre food (microwave popcorn, take-out Chinese food, free pizza, the list goes on) just to satiate the appetite. Food should be more than fuel—it should be a meal.
So after raiding my kitchen for ingredients, I decided to go with Mexican food, namely spicy chicken tacos.
Spicy Chicken Tacos
Makes 10 tacos
3 chicken breasts, rubbed with a little olive oil and seasoned with salt and pepper
Salsa, store-bought or from the recipe below
Shredded yellow cheese
10 tortillas, corn or flour (I prefer corn)
14.5 oz. canned tomatoes with green chiles
14.5 oz. whole, skinned tomatoes in water or juice
1 jalapeno, seeded
2 garlic cloves, peeled
½ onion, chopped
½ tsp. cumin
Juice of half a lime
Salt and pepper to taste
1 whole fresh tomato, seeded and diced
1. Sauté prepared chicken breasts in a skillet over medium-high heat until browned on the outside and no longer pink on the inside. Allow chicken to cool and shred with your hands. Toss shredded chicken with salsa (homemade or store-bought).
2. Dice onion and mince a small bunch of cilantro. Combine together in a small bowl.
3. Lightly fry the tortillas in a skillet, using corn oil or olive oil. The tortillas should be lightly browned.
4. Assemble tacos: On each tortilla, place a good helping of chicken, cilantro-onion mixture, sour cream, cheese, and cabbage. Serve with more salsa and lime wedges.
Directions for Salsa:
1. In a blender, combine the canned tomatoes (without juice), jalapeno, garlic, onion, lime juice, salt, and pepper.
2. Blend until slightly chunky. Add in fresh diced tomato and garnish with fresh cilantro.
I also made my great-grandma’s famous pinto beans to go with this meal, but that recipe is a family secret…sorry!
Culinary Excitement for the Week:
Jehangir Mehta (runner-up on Bravo’s Top Chef) has opened his much-anticipated second restaurant called Mehtaphor! The restaurant boasts not only more seating (as compared to the tiny Graffiti) but also a more extravagant menu. The restaurant is located at 130 Duane Street (and Church) which is a trek, but it will undoubtedly be worth it!