FRESH Tomato Salsa made with roma tomatoes straight from our garden! This easy homemade salsa recipe is made in minutes with tomatoes, onion, green bell pepper, cilantro, and red pepper flakes! Friends BEG me to make this salsa because it’s everyone’s favorite! Serve with chips or with your next Mexican meal!
This right here is my go-to salsa. This Fresh Tomato Salsa wins hearts and it makes bellies happy! It’s a win-win situation! We make this salsa all the time to snack on, it’s also one of my most requested recipes to make to bring to friends’ houses during the summer!
CHEESY Chicken Tomatillo Casserole recipe! This easy dinner Mexican casserole uses 1 pound of tomatillos to make a creamy sauce that is layered with tortilla chips, chicken, black beans and cheddar cheese! I love to make this simple dish when my garden tomatillo plants give me too much and I’m left asking asking “What to do!”.
I’m back with another tomatillo recipe! With another 20 pounds of tomatillos picked from the garden I’m trying to think more outside the salsa verde box and wondering what to do with them! For dinner I wanted to make a easy casserole that included chicken breasts, tomatillos, black beans and cheese so this Cheesy Chicken Tomatillo Casserole was born!
If you love Mexican casseroles I think you’re going to like this dish! The tomatillos are thrown into the food processor with a onion, green pepper, jalapeno pepper, cilantro and spices to make a creamy simple sauce. By the way check out my tip on how to store fresh cilantro!
Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes. This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.
This is my current go to lunch as well as go to appetizer for dinner parties if I don’t have time to bake some homemade bread. I love this dish because it’s easy to make, filled with healthy vegetables and is delicious. If I’m expecting a solo dinner, I can quarter this recipe and serve over some fettuccine noodles and it tastes like a gourmet meal.
I love the taste of lime and cilantro to garnish a dish, but if lime isn’t your thing you could substitute lemon juice instead. You could also turn this into a full salad and throw it on top of some crunchy arugula – another one of my favorite lunches!
See, isn’t this salad awesome because it’s so flexible? Hope you enjoy!
Easy Shrimp, Tomato & Corn Salad made in 15 minutes! Perfect as a healthy salad or side dish!
Servings4
Ingredients
1tablespoonolive oil
1teaspoonminced garlic
1poundlarge shrimp - peeled and defrosted
2large tomatoes - chopped
1 1/2cupsof corn
salt + pepper
red pepper flakes
1-2tablespoonslime juicedepending on how much lime you like
cilantrooptional
Instructions
Add olive oil to a large skillet over medium high heat. Add minced garlic and stir until fragrant, about 1 minute. Add shrimp and tomatoes and continue to cook for about 4 minutes. Add corn, salt + pepper to taste, a sprinkle of red pepper flakes and lime juice, stirring for 1 more minute. Sprinkle with cilantro and serve.
Recipe Notes
This makes a great dinner over pasta, a appetizer salad or a light lunch.
Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!
I didn’t plan on posting 2 tomatillorecipes this week but when you have a 10 pound basket full of tomatillos staring at you from the kitchen counter you might be persuaded. It finally feels like Fall in NYC and I wanted to use the tomatillos in a Fall recipe instead of the usual salsa I make. W
henever I think of tomatillos my mind always goes to soup so I decided to follow this path and come up with a Mexican inspired soup that uses tomatilos, as well as other garden fresh veggies: black beans, tomatoes, onion, jalapeno and corn.
This tomatillo soup tastes delicious and has a deep flavor due to the vegetables and spices. It’s a comforting soup but doesn’t feel heavy like many other Fall soups. I suggest serving this alongside some rolls or biscuits for dipping.
It warms my heart (literally) to see so many of the vegetables we grew in this soup. The stars of this soup are the tomatillos which are filled with tasty juices that are going to be released in the slow cooker.
The other personal star in this soup are the black beans. Last year we started growing our own dry beans and since then I’ve been hooked. We grow a few different dry beans during the Summer so we can enjoy them in the Fall and Winter.
This recipe calls for 1 cup dry black beans but if you don’t have the time to soak them you can also use 1 can of black beans.
Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula. Dinner is made in 5 minutes!
Can you feel that Summer is here? I sure can. With the temperatures rising, the last thing I want to do is eat hot food. Even worse, I definitely don’t want to turn on my stove! These fresh burritos are full of vegetables and will cool you down. They’re perfect to take already made to work, or you can take all the supplies to the park for a picnic with friends and let everyone make their own.
You’ll need 4 flour tortillas. I found these low calorie (60) sundried tomato and basil tortillas in the grocery store that I love. My favorite canned beans are Goya (especially the Rancheros) and Rosarita. You can eat these directly from the can, or you can heat them in the microwave for 1 minute. If you’re going for homemade check out my Refried Black Beans recipe!
This Corn and Tomato Rice Salad is a healthy recipe for dinner, picnics and potlucks. With it’s Mexican inspired flavor it’ll be a hit with everyone! And even better, it’s easy to make in 15 minutes!
I’m in love with this rice salad. I took a version of this recipe to a potluck last week and I’m proud to say it was the first dish that was empty. This is a great fresh ingredient recipe that lightens up dinner. You can serve it as a side dish or a main dish, preferably served alongside some fresh bread.
What I especially love about it is that due to the lime juice, crushed red pepper flakes and cilantro it has a Mexican flavor added to it. Anyone else love Mexican flavored everything? This salad is so good you could even fill up a burrito with it and call it dinner.
And because I love fresh recipes that are quick to make, this salad is ready to serve in 15 minutes.
The main ingredient is Minute® Whole Grain Brown Rice so you’ll have great-tasting fluffy rice in just 10 minutes. Brown Rice is a nutritious option as it has similar nutritional values to regular long cooking brown rice, but it’s done in 1/4 the time. I love brown rice because of it’s versatility – you can use in cheesy casseroles or light lunch options. One tip to get the tastiest brown rice is instead of boiling in water, try vegetable broth.
Avocados filled with Corn Salad make the perfect party appetizer! These are easy to make! I love this Corn Salad Avocado Party Appetizer recipe!
Avocado, you beautiful thing. Want to know a surprising fact? I had my first avocado in my 20’s. As a kid we would never have them in the house and I never tasted guacamole. Then I slowly started to eat them as a sliced topping on my favorite tortilla soup. Now today, I’m licking clean (TMI?) the guacamole bowl. So yeah, I love you avocado, I’m sorry it took me so long to realize this.
With Thanksgiving and Christmas around the corner I’m starting to think about parties. I love a good potluck where all your friends gather together and bring all types of food to enjoy. So I got to thinking about avocados…what could I do besides the usual guacamole? And what I could do fun with them? Then one afternoon it hit me, Avocado Sailboats! And even better they’re filled with my favorite Mexican Corn Salad.
The Best Avocado Appetizer!
These are simple to make. You can easily make a few dozen of these Avocado Sailboats in less than 15 minutes. I love that they’re full of fresh ingredients unlike some other fried finger foods that might make its way to the table. I hope you give these a try!
You’ll need 12 avocados which will make 24 sailboats. If you want to scale it up or down, then do the math accordingly. Or you can just follow the recipe exactly and if you have leftover salsa eat it with a spoon, it’s that good.
Corn Salad Avocado Party Appetizer Recipe Read More
Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!
Oh you slow cooked tacos with tomatillo salsa roja.
How many ways do I love you? Many.
I made these last week. We already had them twice. They are already being requested a 3rd time. They are out of this world tasty.
What makes them that special? They are slow cooked, they are made with fresh ingredients and they have that authentic taste. Yeah, they are really good.
For this recipe it’s full of fresh ingredients, down to the salsa which is made from just picked tomatillos, so let’s get started!
Salsa Verde Tacos
The salsa is a mixture of salsa verde + red mexican sauce. For the salsa verde I use my favorite recipe (found here) but I cut it in half. If you can’t make it homemade, just buy a jar of it.
The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.
Slow Cooker Tomatillo Salsa Roja Chicken Tacos Recipe
Just mix these together and we have our Tomatillo Salsa Roja already made! I always take a spoonful of this right away. You know, just to check… 🙂
To give it a little bit of a extra kick I like to add green pickled jalapeno peppers to the slow cooker. Once slow cooked the pickled flavor isn’t strong, but instead it’s more about the spice of the jalapenos.
You’re also going to add some dry black beans to this recipe. See these gorgeous black bean? Yeah, we grew them. And yes, I’m totally proud of them.
When it’s almost ready for dinner time, start preparing your toppings and shells. I like to use tostadas. Tostadas are basically a flat taco shell. They are made with corn and extra crunchy. I can usually find a bag of 25 at the bodega for less than $2 so it’s also a steal.
For more toppings, we love cheese, tomatoes, cilantro and lettuce. Why not throw on some sour cream and avocados too?
I always love to have a little bit of salsa verde left so I can pour on a big spoonful on each. I’m a big salsa verde lover, I can’t get enough.
And hello beatiful, let’s eat these!
Crunch Crunch. Delicious!
Hope you guys enjoy these tacos! Make it for a Mexican fiesta one night this week!
Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!
Course
Main Course
Cuisine
Mexican
Servings8
Ingredients
For the tomatillo salsa roja
6ouncestomatilloshusked
1/4cupchopped onion
1/2teaspoonminced garlic
1jalapeno pepperchopped
1tablespooncilantro
1tablespoonlime
1/2teaspoondried oregano
1/4teaspoonground cumin
1teaspoonsalt
pinchof pepper
1/4cupwater
1chicken bouillon cube
7ozcan of La Morena Red Mexican Sauce
For the Slow Cooker Tacos
Tomatilo Salsa Roja that you made above
2poundsskinless boneless chicken breast - cut in half
1cupdry black beans
8ozfrozen corn
1/3cupof La Morena Pickled Jalapeno Peppers - drained
Other
Tostadas
Toppings of Choice
Shredded Cheddar Cheese
Diced Tomatoes
Lettuce
Sour Cream
Avocado
Cilantro
Instructions
To make the salsa
Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
Once boiling simmer for 15 minutes.
To make the Slow Cooker Tacos
Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
Set on low for 7.5 hours.
Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).
The BEST Tomatillo Salsa recipe using fresh tomatillos and onions. My family loves this easy to make salsa served with tortilla chips!
Tomatillo Salsa
This was the first year trying to grow tomatillos and it was a great big experiment. I was buying a bottle of Salsa Verde almost once a month and then I got Matthew hooked on it too. Then I decided we must grow our own.
How to Grow Tomatillos
So let’s grow some tomatillos.
Tomatillos are a plant of the nightshade family and are related to the gooseberry. They are small, green and grown with a paper like husk around each of them. When growing them first the husk will grow to it’s full size, and then the tomatillo itself will grow next filling the husk.
When the tomatillo fills the husk completely then you know they are ready to be picked. Once you bring them into your kitchen, then you peel off the husks and give them a good warm wash as tomatillos are naturally very(!) sticky. From there you can use them in various recipes, freeze or can for later usage.
This year we got some tomatillo seeds and decided to give it a shot. We were pretty unfamiliar with how they would grow, or even what they would look. The season started out a bit rough. Hardly any of our seeds came up when planted inside and we thought it was going to be a bust or only have 1 plant. Having a single plant isn’t the best as most tomatillos need 2 plants to grow successfully for pollination.
After hardly any seeds came up, then we planted a few more (also a bust) then a few more. I’m not one to easily give up when it comes to vegetables! We transplanted our single seedling outside in the container and then a few weeks later transplanted a few more once we finally got some actions from the seeds. The tomatillos grew in large size containers and 5 gallon buckets. Right away we realized we underestimated the size and power of tomatillo plants.
Here we were double caging the tomatoes to prepare for their height when we should have been getting ready for the incredible growth of the tomatillos instead! These plants grow tall and bushy. They are also extremely hearty and have very strong stems.
You can see the tomatillo plants to the left and in the back.
When the plant started growing we were both surprised (and quite happily startled) by the amount of flowers on a tomatillo plant. Almost every single one of these flowers would turn into a tomatillo! Bees were buzzing happily around these plants pollinating.
Here, the first tomatillo is spotted. Which then turns into a full size husk. Eventually this will fill up with the tomatillo inside of it.
And then your plants will become taking off and you’ll have tomatillos all over!
This was the first harvest of the tomatillos. I’m pretty happy here! Tomatillos tend to blend in with the plant itself, so finding them basically consists of rooting around in the plant and gently squeezing each husk to see if the tomatillo is full inside. If it is, then pinch it off and throw it in your basket.
This here is a few pounds of tomatillos with many many more pounds to pick! From seeds that didn’t come up originally to plants that are now battling for the largest yield of the season these tomatillos have come a long way! They’ll be a permanent fixture in the garden now!
So with all these tomatillos what’s a girl to do besides make Salsa Verde right away? I created this recipe based off many of the backs of bottles ingredient lists that I read over the years of my favorite sauces I buy in store, but keeping it all natural.
This salsa is incredibly easy to make and you won’t believe how much it tastes like your favorite brand. It’s really amazing to learn how much flavor a tomatillo has in it’s tiny size!
Your 2 main ingredients in this recipe are tomatillos and a onion. The rest of the ingredients are spices.
How to Make Tomatillo Salsa
We’re going to blend them first instead of blending them later. Why? Tomatillos are juicy inside which means you don’t need to add much water to the recipe itself. If you blend them after the fact, then you need to add water to simmer on the stove which means you’re watering down the recipe.
By blending them first we are providing them their natural juices to make it much more full of flavor instead of added water that isn’t needed.
Then after a few seconds in the blender and 15 minutes on the stove, you’ll have some delicious (and amazing smelling!) Salsa Verde!
Did I take a spoonful of this and eat it right away? Yes, I did!
What can you do with this recipe? Well first you can use it as a salsa for chips, it’s incredibly delicious that way.
I love to cook with it though and it’s the perfect sauce to pour over cheesy enchiladas and tacos. It also makes a great companion to creating a Mexican tasting broth for soup.
Only a pound of these tomatillos are going to make 4 cups of sauce. I often make a few batches of this Salsa to both eat fresh, store in the refrigerator for a few days or to freeze. To freeze just pour into a freezer bag and put in freezer. I like to store 1 cup servings in freezer bags as it makes it easier to grab a cup and use in a recipe.
FAST and EASY Canned Salsa recipe made with diced tomatoes! Just add green peppers and onions to this simple recipe and you’ll have a delicious chunky salsa ready to serve in minutes! This canned salsa recipe tastes just like the salsa at your favorite Mexican restaurant!
It happens to us all. We’re out of tomatoes so we can’t make Fresh Tomato Salsa from our garden. Maybe we need salsa for a get together. Maybe we need it for a recipe. Maybe we’re just craving it with some chips. I’m here to help save the day by letting you know that you can make great tasting salsa with canned tomatoes!
Let’s check out this easy diced tomato salsa recipe that you’re going to love!
For this Taco Tuesday recipe we’re going to turn it into a quick casserole – using only one pan. The casserole includes lettuces, tomatoes and corn on top and is made with Instant rice making it super quick! There’s also a layer of cheese to make it all stick together. Plus cheese is just delicious! 🙂
The first time I made this for dinner it was a hit. So much that I made it 2 time that week. And don’t get me started on the leftovers… they are equally delicious!
Easy Taco Casserole Ingredients
Here’s the ingredients you need for this easy casserole, you probably already have everything in your kitchen!
ground beef
taco seasoning
water
instant rice
shredded Mexican cheese
lettuce
diced tomatoes
corn
cilantro to garnish
So next time you’re craving tacos, try this One Pan Taco Casserole! You’ll be done in no time and will only have to dirty up one pan! Enjoy!
MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.
We love this Mexican Black Bean and Corn Salsa because it only takes 2 minutes to make and can easily be served as a dip with tortilla chips or as side salad. I find that I can make this recipe in the hot Summer months for picnics, or in the cold Snowy months with slow cooker tacos and we love it equally.
We eat Mexican food very often in our house so this salsa is a perfect fit! I see so many tasty taco recipes from bloggers but recently I came across a book that I fell in love with it. It’s “The Taco Revolution” and features over 100 recipes to “Master America’s New Favorite Food”. It’s not often that Matthew and I both have to fight over a cookbook but when he saw this on my desk his eyes nearly popped out of his head. “Tacos!” he exclaimed. “Tacos!” I exclaimed. In this cookbook there’s a section devoted to one of my favorite foods – salsa!
Easy to make tamale soup recipe that only takes 20 minutes to make!
Tamale Soup Recipe
Are you like us and are extremely indecisive when it comes to dinner when there are no plans? “What’s for dinner?” is the worst question in the world when the response is “I don’t know, what do you want?” That leaves Matthew and I both opening the freezer, looking in the vegetable drawer, browsing the pasta selection and usually ends up with me on the ground crying “Just eat without me! I can’t decide!”. That’s what hungry bellies do, they make you irritable.
So enter this Easy Tamale Taco Soup. I’m really big on quick meals when we’re on deadline for projects. Slow cookers rule, but sometimes I don’t have time in the morning to get it started so I need something super quick. That’s why canned goods and frozen vegetables rule.
This Taco Soup is made in 20 minutes. You use up all your energy opening up the cans, dump them into a pot, boil and simmer for 20 minutes. Then you sit at your dinner table and eat it about 2 minutes because you are that hungry.
Do you guys know about Homel Beef Tamales in Chili Sauce? I recently came across them in my travels at the grocery store. They are basically Tamales in a can. They scream out “lazy”. I love it.
And the ingredients aren’t frightening at all for Tamales in a can: Water, Beef, Tomatoes (Water, Tomato Paste), Corn Meal, Corn Flour, Masa Harina, Salt, Chili Powder (Chili Peppers, Flavoring), Lime, Cornstarch, Paprika, Spice.” No additives, no preservatives, no words I can’t pronounce. Pretty cool right? And even better the entire can is 340 calories. Throw this in a pot with just a full lineup of beans and corn and you got a pretty healthy extra quick meal.
Fresh Mexican Corn Salad is a easy and delicious recipe using fresh ingredients! This salad only takes 5 minutes to make and uses NO mayo!
Mexican Corn Salad
Growing corn in a box on a rooftop in New York City is pretty cool. When we start to spot the ears of corn and I can start to shake the plants to help pollinate I get very excited. As you probably can guess, I do a corn dance. It looks the same as my broccoli and pumpkin dance. I pretty much have the same garden dance move for all our plants, I put my hands out to my side and do a 60s Twist move. One day I might post the dance on here but I’m not sure if you are ready for that yet.
Lately I’ve been craving vegetables for dinner. Lots and lots of vegetables and nothing else. My other half loves meat for dinner (like these Slow Cooker Chicken Tacos) but I have been persuading him to try a happy veggie meal once a week, and I’m hoping we can get that up to 2 nights a week soon. If I served this Mexican Corn Salad more than once a week I know I could because we love this dish.
Mexican Salad Recipe
It’s full of fresh corn kernels cut right off the cob, black beans, diced tomatoes, bell peppers and my favorite: hominy. To spice it up we add in cumin, cilantro and lime juice. Just thinking about this salad makes me want to cancel dinner plans for tonight and cut up some corn.
Speaking of corn, isn’t it just beautiful?
Even the husks are pretty.
And when the salad comes together you are going to be in love too. The best thing about this salad is that it takes 5 minutes to make- amazing, right? The only thing that is cooked is the corn and that is only for 3 minutes.
So if you’re craving a delicious dinner full of vegetables and you want it made within minutes, look no further. Enjoy!
Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients. You can serve it as a main or side dish.
Mexican Chicken Salad
As some of you know I’m not a huge salad eater and that is pretty much a sin coming from a gardener. To get to me eat more salads, I have found that if I make it more Mexican inspired it becomes a instant hit. I gave this salad a Mexican taste with ingredients and spices and I loved it so much we had it for dinner twice in 1 week!
Pat the chicken dry with paper towels. Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 6 to 8 minutes per side, or until golden brown and cooked through.
While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.
In a small bowl, combine the juice of the whole lime and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.
Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.
Divide the salad between 2 bowls. Crumble half the queso fresco over the top of each. Garnish with the scallions. Enjoy!
Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.
Enchilada Casserole
I really like tacos and I really like casseroles so when I’m able to put them together it’s like sweet magic recipe worlds combined.
I really love this casserole because it stays set when serving, it almost feels like you are having taco lasagna. There’s 2 layers of corn tortillas, salsa, green peppers, black beans, corn and plenty of ooey gooey cheese to keep the cheese lovers happy (I’m in that club).
Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.
Course
Main Course
Cuisine
Mexican
Keyword
enchilada casserole, enchiladas with ground beef, taco casserole
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings6
Ingredients
1poundground beef
1 10ozcan of enchilada sauce
1cupof salsa
1can of black beans
1large bell pepper - chopped
2cupscooked corn
126 inch corn tortillas
8ozshredded cheddar cheese
handful of cilantro - chopped
Instructions
Preheat oven to 350 degrees.
In a skillet, brown ground beef. Stir in enchilada sauce and salsa. Set aside.
In a bowl combine your black beans, chopped pepper, corn and cilantro.
In a 13x9 baking pan place 6 tortillas.
Cover with 1/2 of the meat mixture.
Cover with 1/2 of the corn, beans, pepper mixture.
Sprinkle 1/2 of the cheese on top.
Place remaining 6 tortillas on top.
Cover with 1/2 of the meat mixture.
Cover with 1/2 of the corn, beans, pepper mixture.
FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!
We are big taco lovers in this house, but there are only 2 true taco recipes we love. One is a pepper steak where we cook on the stove, the other is Chicken Chipotle Tacos that are slow cooked for hours causing delicious smells all day long. I have messed with this recipe over the past few years and it’s now become a family favorite.
This recipe makes a good bit of shredded chicken so it’s easily a few meals for us. Whatever is left over, we put into freezer bags and freeze. Isn’t it the best when you are feeling lazy but can still pull out a amazing homemade meal out of your freezer, defrost it and you’re set? This recipe I tell ya, it gives and it gives.
These tacos are also a crowd pleaser, perfect for the big game, friends over for Sunday brunch or just a movie night!
Here’s all your ingredients you’ll need for this recipe!
You will need to get some dried ancho chiles. You can usually find these in the produce section, they come in a plastic bag and cost around $3.
You need them soft, so throw them in some boiling water for 15 minutes. They will soften up right away.
Add your chipotle marinade, smear all over the chicken.
Add 1/2 cup of water. This will make sure the chicken doesnt dry out.
Cook on low for 10 hours or high for 5 hours.
Now your kitchen is going to be smelling great! Take a fork and shred up the chicken, you can do this right in the slow cooker, or you can put it on a cutting board.
Stir it around in the chipotle marinade and dinner is ready! You’re going to love these Slow Cooker Chicken Chipotle Tacos!
Use hard or soft shells, and fill them up with this delicious chicken! Top with your favorite toppings (tomatoes, lettuce, onions, peppers, cilantro, beans, rice, cheese, avocado… the list goes on!).
FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!
Course
Main Course
Cuisine
American, Mexican
Servings10
Ingredients
2ouncesdried ancho chiles
7ounce canchipotle sauce
2teaspoonssalt
1teaspoonpepper
2teaspoonscumin
2teaspoonsoregano
3clovesgarlic
1/4cupvegetable oil
3poundsboneless skinless chicken breasts
1/2cupwater
Instructions
Soften your ancho chiles by boiling them for 15 minutes in a small saucepan of water. Drain, cut open chiles and remove the seeds. Throw the seeds away.
Add ancho chiles, chipotle sauce, salt, pepper, cumin, oregano, garlic and vegetable oil n a food processor. Puree until smooth.
Use a knife and stab a few holes in each chicken breast. This will help them soak up the marinade sauce.
Add chicken to slow cooker, then pour chipotle marinade on top. Spread all over chicken. Add 1/2 cup of water. Stir chicken so everything is marinated in the water/sauce.
Cook on low for 10 hours or high for 5 hours.
Use a fork and shred the chicken up in the slow cooker.
Serve on hard or soft shells with whatever toppings you'd like!
Enjoy!
Recipe Notes
Whatever is leftover, you can freeze in freezer bags.
I love tortilla soup – love, love love.
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy. I was very upset. That night I told myself I would match their tortilla soup with my own. I would set up a table outside their restaurant serving small cups of my own soup and compare it theirs. The neighborhood would love mine. They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”. Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs. *High Fives*
This soup is delicious. It’s easy to make with a few canned goods. It doesn’t take much time, minus some simmering here and there. Please give this soup a chance.
Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
Bring to a boil, then simmer for 10 minutes.
Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
Simmer for 15 minutes.
Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
top.
Enjoy!
Recipe Notes
You can turn this into chicken tortilla soup by adding 1/2 pound of boneless chicken breast. Cook it, cut it into small pieces and add in the pot when you add the beans/corn/hominy/peppers.
These are all the ingredients you’ll need.
You might also want some cheddar cheese or a avocado. I would highly recommend this direction.
Start by browning some garlic in a big pot. Who doesn’t love the smell of garlic cooking?
Once it’s brown, add in your water.
Then your chicken broth. I showed the steps above because I usually always make my chicken broth from bouillon cubes. I find it much cheaper and just as good.
Open up your crushed tomatoes. San Marzano is the best in my opinion Then stir into the pot.
Add your oregano.
Then your chili powder.
Stir all your ingredients together, bring to boil and let simmer for 10 minutes.
Start to prepare your other ingredients. Open up your black beans and rinse and drain them.
Add your hominy. Do you love hominy as much as I do? I eat it by the spoonfuls.
Then add your corn. I use frozen corn and cook it right before.
Then add in your green chiles.
Put all these ingredients into the pot.
Last but not least, get your cilantro. I usually use the frozen cilantro cubes as I find they work well in soups. You can use fresh if you’d like. Add your cilantro.
Then stir again and let simmer for 15 more minutes.
When it’s done, spoon into bowls.
The truth is that I always go back for seconds.
You can eat it plain if you’d like, it’s totally delicious that way.
Or you can add some cheese which will melt quickly causing you to fall madly in love.
Or you could grab a avocado and add some cubes in too.
This is totally the way I like it. I love that the soup is hot and will cause the avocado to melt slightly.
I have been known to eat a entire avocado this way.
Hope you will try this amazing soup – let me know how it works out for you!
I could eat cilantro and lime rice by itself for dinner, and I have. You can also have it as a side dish, especially with tacos. Or you could make some chicken to put on a flour tortilla and add this rice. Oh wow, the 3rd idea is really a favorite. Later this week I will be sharing a marinated chipotle chicken recipe to make in the crockpot, which this rice will go perfect with. I love the taste of the sour lime and the kick of cilantro – this is a favorite.
Saute rice in vegetable oil for 2 minutes. Add water, bring to a boil.
When water begins to boil, turn the heat to simmer and cover for 15 minutes.
Turn heat off completely, leave lid on, and remove from burner. Let sit for 30 minutes.
Mix together salt and lime juice, you want the salt to dissolve.
Pour salt/lime over rice, mix around. Add cilantro and toss.
Enjoy!
Here’s your ingredients. When you buy cilantro in the grocery do you immediately smell it in the produce aisle while people stare? I do.
Basmati rice is the best to use in this recipe in my opinion as the rice does not stick together like regular white rice does. Also, basmati has such a special aroma.
Cook in some oil, stir, then add water.
Once done, take off the stove and let sit for 30 minutes covered. NOTE: Do not peek! I know it’s tempting.
Cut up your cilantro. I use scissors as I find it easiest.
After the rice is done sitting, take the lid off. We’re almost done here…
Mix your salt into your lime juice. Make sure all the salt is dissolved, so keep stirring it until it is.
Then add your lime juice/salt and cilantro to the rice. Use a fork to mix it all up.
The smell of the lime makes me so happy. Don’t you love it? You can have it just like this, a big ol spoonful for a Mexican dinner side dish would be great.
Or put on a burrito with some chicken and pinto beans. This is magical, it’s a favorite meal of mine.
Try some cilantro + lime rice soon, I hope you like it.
Pour olive oil in your pan on medium heat. Heat up until hot.
Add your shrimp to the heated oil and heat up for about 3 minutes.
Add salt/pepper.
Flip each shrimp over to get the other side.
Add minced garlic.
Heat these up for another 2 minutes.
Move your shrimp to a plate.
Add your lime juice. Since lime is intense I like to add 1/8 tsp and keep building up by adding a little bit more at a time.
Add your cilantro on top.
Then toss everything all around.
Add your edamame on the side, or mix together with shrimp.
To Cook Edamame
Edamame are young soybeans. The beans are young and green when they are picked, so they are soft when you eat them. To make them just simply bring water to boil, add your beans and some salt and then continue to boil for 5 minutes. Drain and serve. I don’t even put anything on top of them, they’re that good by themselves.
And enjoy!
45 Tasty Vegan Recipes for a Festive Cinco De Mayo | Planted365
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