I’m still on the low/no carb diet, I mean I’m looking at food differently and so tortillas are still out of the question, for me anyways, DH, well he can eat what he likes, within reason of course.
I made up a batch of Taco Seasoning and stashed it in one of my glass spice jars just for an occasion as this, our supper last night:
I slowly poached some b/s Chicken Thighs in some aromatics; we all know that this turns out to be a two-fer with a gorgeous broth for the deep freeze. Once the meat was cool enough, I shredded it up for our “filling”.
In a sauté pan, I added in the chicken along with some of the broth to reheat until almost dry.
Next, in went some Wondra and about a tablespoon of the Taco Seasoning:
Pasilla Chili Powder
Granulated Garlic and Onion
Dried Mexican Oregano
Toasted and Ground Cumin and Coriander Seeds
Toast the spices and flour with the meat and add another goodly splash of broth, simmer (making a second sauce really),
and fill some cold, crisp Romaine Heart leafs, our “wrapper” if you will.
The “sauce” , the third component as called for in this month’s challenge, was homemade Pico de gallo. The jalapeno was a bit on the mild side, but…
Lastly, some thinly sliced Radish, and @jake t buds, I liked it!
There was a nice smokey twang of heat from the Pasilla chiles as well as from the Paprika, not too much but just right for us. I think I’ll add more Garlic in the next batch of seasoning.