For the weekend, or holiday nights when you have time to plan ahead.
- 6 jalapenos (keep the seeds in)
- 6 beefsteak tomatoes
- 1 red onion
- 1 yellow onion
- 1/2 pkg fresh cilantro
- 3 garlic cloves
- salt to taste (I use about 4tbsp)
- 3 large limes
- 1 cup of Tres Generaciones* tequila/1 3/4 cups for full recipe
- 1lb of chicken breast
Dice the onion, jalapeno, 4 tomatoes and cilantro finely. Juice the lime and mince the garlic. Add the juice, garlic and salt to the mixture. Divide the mixture in half.
HALF the mixture goes into the fridge to settle. It’s now pico de gallo. The rest goes into a pot on the stove and simmers over low heat with two more minced tomatoes for salsa!
Once the salsa is done, it goes in the fridge overnight so the flavors can mellow and work on each other. Or you can just skip to the next step.
Heat half the salsa up in a frying pan. Cut 1lb of boneless, skinless chicken breast into strips. Put the strips in the pan and stir frequently. The chicken is going to get pink as it cooks, which means it’s absorbing the salsa. Add another 3/4 of a cup of tequila to really ramp up the flavor. When the chicken is firm against the tines of a fork and shows an even color throughout, it’s ready.
Serve over tortilla chips as nachos, in a fried rolled tortilla as a chimichanga or in a taco shell. Pair with salchichas con queso for an extra blast of flavor. Top with grated queso fresco, pepper jack and/or cheddar cheese, salsa, pico de gallo and sour cream as preferred. Serve with sangria or a Riesling, or just an ice-cold beer.
*any gold tequila will do if you don’t have/like Tres Generaciones
Be yourself; Everyone else is already taken.— Oscar Wilde.
Source: Romance author J.S. Wayne
This is our first recipe, but we’ve got a lot more coming! Click here to get notified when we post new recipes.