This whole week began with me asking my hubby what he wanted for dinners this week. He simply replied with “Mexican”. Therefore, I spent the next couple hours searching for more traditional dishes than the ones I usually make. I grew up for a good portion of my life in New Mexico and worked in a Mexican restaurant as my first legitimate job (I was a newspaper girl before that). Working around the spices and living amongst the Tex-Mex food definitely left a lasting impression. My family now loves our Christmas enchiladas at Christmas time and the different New Mexican dishes I cook throughout the year.
Living in New Mexico definitely changed my food preferences for the better. Hot and spicy food is a staple in our household, no matter the ethnicity. For the last few months I have been toying with the idea of trying different ethnic cooking each month. The plan for that hasn’t really come around, as I haven’t made one; however, it does seem that it is just gonna happen as it happens.
My Husband teases he married me because I know how to cook, and for my spicy red enchiladas with their homemade sauce and homemade everything else. He teases he married me based on my creativity and ability in the kitchen…. not gonna lie, it really isn’t a bad reason.
Having someone who has very supportive with my passions has been so instrumental in encouraging me to continue cooking new, creative dishes. He never complains about any type of dish I make and is excited for all of the meals I cook. It is wonderful being with someone who supports and isn’t critical of me trying new things.
Ok, on to the point of this post. The Margarita Chicken was delicious, tasty, tender, and a great start to our Mexican meal filled week.
This dish is focused on the lime and tequila flavor, so you won’t find a lot of extra spices added. Paired with the turmeric rice and the beer beans this Street Taco Dinner did not disappoint. It is easy to make and prepare since we are using a crock pot. The rice and beans only take about 20 to 30 minutes to finish making it is a perfect weeknight meal.
So here we go, Mexican week started with Margarita chicken tacos.
Margarita Crock Pot Chicken
Servings: 8-10/Prep: 20minutes/Cook:6+hour
4 – 6 Chicken breasts
5 Limes (for juicing)
1 Lime (for zesting and slicing)
1 Onion (red/yellow)
½ – ¾ cup Dark Tequila
1tsp. Chili Powder
Start by Juicing all your 5 limes and your one orange.
Zest your 1 lime and slice it into a few slices.
Mince up the Jalapeno and onion.
Layer the onion on the bottom of your crock pot.
Place the chicken on the onion.
Put the Cumin and Chili powder on top of that.
Add all your juice from the limes and orange, as well as the tequila at this point.
Turn your crock pot on low and let the chicken cook for at least 6 hours.
After it cooked, take the chicken out, put it in a separate bowl, and shred it.
Pour the liquid from the chicken into a pan on the stove, add some honey, reduce it down and thicken it with Arrowroot Powder (or your preferred way to thicken things).
Add the chicken to this and mixed it up. I found the liquid too runny, this is why I thickened it.
To complete your meal, top the tacos with guacamole, cojito cheese, and purple cabbage on white corn soft taco shells.
Pair with turmeric rice and beer beans.
Til next time!