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Big Cooking – Chicken Part 3 – Chipotle Shredded Chicken Tacos

These tacos are a smokey and spicy dance for the tongue. Remember this chicken started as a sheet pan of roasted chicken breasts with some roasted tomatoes and green beans.

In Big Cooking – Chicken Part 2, I made some chicken salad. Now in Big Cooking – Chicken Part 3, I have made for you Chipotle Shredded Chicken Tacos. These tacos only took thirty minutes to make, and that includes making the Plantain Tortillas from scratch. Oh, I adore these tortillas. They counterbalance the smokey and spiciness of the shredded chicken to make the perfect bite.

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I am excited for you to try these. They are just so good.

This is the time to make the plantain tortillas. I highly recommend these tortillas.

While the tortillas are baking (15 minutes) in the oven, shred the chicken with two forks into a large bowl.

This is the fun part. Squeeze the cherry tomatoes into the chicken. Be careful, they are really juicy from when you roasted them. Break apart the tomatoes. Add peppers, Smokey Southwestern Seasoning, salsa and lime juice. Stir well.

In a non-stick pan, over medium heat warm chicken until heated through.

Build your tacos. Serve. Eat. Enjoy.

Note: I actually had some of this chicken leftover. Plus, I still have 1 1/2 chicken breasts to use for at least one more meal.

 

 

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Shredded Pork Plantain Tacos

Today is National Taco Day!

These plantain tortillas are my all time favorite. Top those with some taco toppings and shredded pork, and you are in taco heaven. I made the shredded pork in an instant pot (electric pressure cooker). By using the pressure cooker method the pork only takes 30 minutes. You could use a crock pot and put it on in the morning, so when you come home from work all you have to do is the shredding.

I have been planning to make these tacos all week. What is nice is when the pork is cooking in the pressure cooker, I can make the tortillas in the oven. The plantain tortilla recipe is on my website Paleo4living.com. You really should make these. They will soon become one of your favorites

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Cut up pork brisket into large chunks. This will help the meat to cook faster. In a large skillet melt bacon fat. Add meat; sprinkle all-purpose seasoning generously over meat. Brown meat. Transfer to pressure cooker. Add chicken broth, and cook according to pressure cooker (instant pot) instructions. Mine said to cook for 30 minutes, and it turned out perfect.

This would be the time to put the meat into your crockpot, if that is what you have chose to use to cook your pork brisket.

When the pork is done, remove from cooking source and place on a cutting board to shred. I used two forks for the shredding process. Spoon some of your cooking broth over the shredded pork to keep it moist.

Assemble tacos. Serve. Eat. Enjoy.

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Plantain Tortillas

I have tried making different kinds of tortillas and they just did not hit the spot. These are amazing. I love the hint of sweetness from the plantain. My husband raved about these, wanting more. This recipe makes six small tortillas. Just right for two people.

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  • 1 large plantain, chopped
  • 3 tbsp aquafaba (liquid from canned chickpeas)
  • 2 tsp arrowroot
  • 1 tbsp garlic, minced
  • 1 tsp lime juice
  • salt and pepper

Preheat oven to 350 degrees. Line sheet pan with parchment paper, or use a silicone mat. Set aside.

Assemble all ingredients in a food processor and process. Process until everything is well combined and the plantain is creamed together with the other ingredients..

Pour six tortillas onto parchment paper/silicone mat lined sheet pan.  Bake in oven for 15 minutes.

Serve. Eat. Enjoy.