Chicken tacos

We usually have beef tacos and use a base seasoning of from the spice house taco seasoning and add garlic and made some chopped onion. Oh, and usually some Mexican chili powder. However yesterday morning I was searching the kitchen for something simple to make with some frozen chicken breasts I had left in the fridge. One thing led to another, mainly me spying taco shells in the cabinet, and chicken tacos was on the menu.
I used a recipe from some site called "mexican recipes". I have this information on chicken taco meat for a while. The cooking process involves boiling the chicken, then slicing it and sauteing with onions, bell peppers and garlic. Then some of the reserved chicken broth is added along with diced or pureed tomatoes, cumin and chili powder. Let that simmer for a while and you have some terrifically moist and flavorful chicken that can be used in tacos, flautas, enchillads, etc.
I made some jasmine rice and black beans to go along with it.

pulled pork

We had a couple friends over Friday night and made way too much pulled pork.  Yes, it was tasty and moist, and the Sticky Fingers mustard based sauce was yummy, but we still have pork left.  We made way too much.  Alisha also made Alabama picnic style baked beans and my coleslaw recipe.  For an appetizer I roasted some poblanos, tomatoes, seranos and jalapenos and made some salsa.  It was extremely hot so I tried adding some lime juice to it.  It tasted good, but still had a lot of heat.  I will make it again though.  The recipe came from Saveur’s 2006 issue on traditional Mexican faire – a vineyard family in California provided the recipes.