Mexican & TexMex

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

Well, actually three ways. But I didn’t photograph the third way.

(Can’t wait to see those Google keyword searches next week!) ([giggle])

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

Let me introduce you to the most amazing thing to come out of my crockpot since… well, that last amazing thing that came out of my crockpot.

I call it Honey Chipotle Chicken. And I call it dinner for 4 nights this week.

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

It starts with 3 lbs of chicken breasts, some honey, a can of chipotles in adobo, and some onion and garlic. ~5 hours later, you have enough chicken to feed a small army for nearly the rest of the week. An army that will absolutely adore you.

The cooking sauce is defatted (it’s a word) and thickened and then drizzled over the shredded chicken. The sauce has a pretty amazing balance of sweet and heat – my 4 year old actually claimed it to be “too spicy”… but I watched her mop up every single drop of sauce with her quesadilla because seriously – what won’t that kid do for a bowl of Blue Bell? (Besides not cleaning her room.)

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

The first night we made those tacos and quesadillas (because my 4 year old will not eat a taco that hasn’t been sufficiently smashed), topping them with pico de gallo and some crumbled goat cheese. For lunch the next day, I served it over a bowl of some fancy rice-quinoa mix.

Then we made enchiladas. And I have no reservations about telling you this: They are absolutely the best enchiladas I’ve made or eaten. Ever. Sweet, spicy (but not craaazy hot), and cheesy comfort food.

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

And I’ve still got 1/2 lb of shredded chicken and a cup of sauce left. I can tell you one thing – the weekend’s football munchies are going to be killer good.

Slow Cooker Honey Chipotle Chicken

Sweet and spicy Honey Chipotle Chicken made in the crockpot. Tacos, enchiladas, sandwiches, or gameday appetizers - it's uses are as endless as the dish is amazing.

Ingredients

  • For the Honey Chipotle Chicken:
  • 3 lbs boneless, skinless chicken breast
  • 7 oz can chipotles in adobo
  • 3/4 cup honey
  • 1/2 small onion, roughly chopped
  • 3 cloves garlic
  • Worcestershire sauce
  • Black pepper
  • 3 Tbsp cornstarch
  • To serve as tacos:
  • Tortillas
  • Tomatoes
  • Cilantro
  • Crumbled goat cheese
  • To serve as enchiladas:
  • 12 tortillas
  • 4 oz grated Monterrey Jack cheese
  • Cilantro

Instructions

  1. Place chicken breasts in a large crockpot.
  2. Place the chipotles, honey, onion, garlic, a couple dashes of Worcestershire, and black pepper into a blender (you can chop/mince everything by hand if you'd like). Fill the empty chipotle can with water and add the water to the blender.
  3. Blend for 15-20 seconds until you have a pourable sauce (super smooth, homogenous liquid not necessary).
  4. Pour the sauce over the chicken and cook on low for 4-5 hours.
  5. Remove the chicken and shred (I am still loving this method!); cover and set aside.
  6. Skim the fat from the top of the sauce or pour the sauce into a fat separator (I have this one and didn't use the strainer attachment).
  7. Transfer defatted liquid to a sauce pan on the stove over medium high heat. Pull out ~1/2 cup of liquid and whisk it with 3 Tbsp cornstarch. Add it back to the sauce pan and cook until it the sauce boils and thickens.
  8. I tossed 1/2 cup sauce with the shredded chicken to keep it moist and then stored the two separately (I had 3.5 cups of liquid).
  9. To make tacos, serve the shredded chicken drizzled with 1-2 Tbsp of honey chipotle sauce and top with chopped tomatoes, cilantro, and crumbled goat cheese.
  10. To make enchiladas, place 1/2 cup of sauce in the bottom of a baking dish. Preheat the oven to 375. Wrap chicken and a pinch of shredded cheese in each tortilla and place in the dish (I used half the cheese inside the enchiladas, the other half on top). Top with 1-1.5 cups honey chipotle sauce and the remaining cheese. Bake ~15 mintutes, until browning and bubbly. Serve topped with chopped cilantro (if you're not a hater).

Notes

Yields: A Whole Lot

Source: Confections of a Foodie Bride, method inspired by The World Famous Honey Sesame Chicken

Estimated time: 5 hours 30 minutes

FacebookTwitterTumblrShare

{ 15 comments }

Chorizo and Black Bean Queso

Last weekend, we had the most amazingly glorious cool front blow through southeast Texas that left me so ready for sweatshirts and frito pie and Friday night football games.

We don’t usually get very much of (what most people consider) a fall, but the snippets we do get are to be immediately celebrated with early morning runs, crockpots full of chili, and publicly sporting a scarf and riding boots. Even though we all know that chilly morning low of 60 will quickly climb to 81 by lunch.

IT STILL COUNTS.

Chorizo and Black Bean Queso

With windows open and Pandora blasting a carefully crafted no-BroCountry-allowed station, we set out to make football munchies for the don’t-even-think-about-turning-on-the-AC weekend.

We started with melted cheese. And a shot of tequila.

Chorizo and Black Bean Queso

We cook up some Chorizo (mexican pork sausage) and then deglaze the pan with tequila to get the flavors from all those browned bits of wonderful into the dip.

Someone onions, cheese, a can of black beans later, and a bowl of pico de gallo later, we’re ready for action. (And by “action,” I mean sitting on the couch in front of football.)

Chorizo and Black Bean Queso

Serve it in any one of these approved, tried-and-true methods: with chips, straight from a bowl. Make a big pan of nachos and graze all day while screaming Mommy words at the TV. Grab a stack of tortillas and wrap up a scoop of the leftovers with scrambled eggs the next morning.

Your call. You win.

Nachos with Chorizo and Black Bean Queso

Chile con queso spiked with tequila, black beans, and chorizo sausage.

Ingredients

  • For the queso:
  • 12 oz Chorizo sausage, removed from casing and crumbled
  • 1 1/2 oz (3 Tbsp) tequila
  • 1/2 small red onion
  • 1/2-3/4 cup milk
  • 12 oz white American cheese, shredded
  • 4 oz Monterrey Jack cheese, shredded
  • 1 can black beans, rinsed and drained
  • For the nachos:
  • Tortilla chips
  • 1/2 pint grape tomatoes, diced
  • 2 jalapenos, sliced
  • Small handful of cilantro, chopped
  • Juice from half a lime
  • Salt

Instructions

  1. Preheat the oven to 375.
  2. In a sauce pan over medium-high, brown the sausage thoroughly.
  3. Transfer the cooked sausage to a strainer (I also quickly ran the strainer under hot water to remove extra fat - sacrilegious but seriously, there's so much fat!) and remove as much of the grease from the pan as possible without scraping off any of the browned bits from the pan.
  4. Add tequila and red onions to the pan and return it to the cooktop, stirring and scraping the browned bits from the pan.
  5. When the liquid has evaporated, add 1/2 cup milk and the shredded cheese.
  6. Reduce heat to medium-low and stir frequently to help melting along. Add cooked chorizo, beans, and additional milk if, after melted, it still seems too thick.
  7. Place tortilla chips on a baking sheet.
  8. Pour the queso over the chips (I saved a few spoonfuls for breakfast tacos) and pop into the oven for 10 minutes.
  9. Mix the tomatoes, jalapenos, cilantro, lime juice, and a pinch of salt in a small bowl. Spoon over the nachos fresh from the oven.
  10. Serve hot or warm.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

FacebookTwitterTumblrShare

{ 7 comments }

Homemade Hatch Chile Tortillas

I have successfully burned through nearly all of the hatch chiles I was going to “save.” [shrugs] Oh well, the canned version will do until next August.

But before I give in to apples – and then pumpkin and then Christmas lights (because it is a slippery slope) – I have one last recipe using the mountain of hatch chiles that sat on my counter.

Hatch chile tortillas. [swwwooooon]

Hatch Chile Borracho Beans

If you’ve ever eaten a fresh tortilla, whether your made it yourself or picked up a still-warm pack from the grocery store (I hope you all have this option one day!), you know they are so much softer and flavorful than the assembly line version.

And if you’ve never eaten a fresh tortilla? Well, let’s fix that now.

Homemade Hatch Chile Tortillas

My HEB sells made-in-store flour tortillas studded with chunks of roasted hatch chiles but you can only get them during their Hatch Chile Fest, which is 2-3 weeks a year. They’re actually already gone and won’t be back until next August.

No worries, though. I’ve got you (mostly me) covered.

Homemade Hatch Chile Tortillas

I took my favorite tortilla recipe (it’s the only one you & I will ever need) and infused it with roasted, smokey hatch chiles. And unlike the ones I buy, the smokey flavor – and heat, if you purposely (or not) picked up the hot hatches – is distributed throughout the entire tortilla.

Hatch Chile Tortillas

Homemade flour tortillas flavored with roasted hatch green chiles.

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 heaping tsp salt
  • 5 Tbsp softened butter, oil or shortening (I usually use olive oil)
  • 4 roasted hatch chiles, seeds removed, or ~2 cans (1/2 cup) diced chiles, drained really well
  • 1/3-1/2 cup warm water

Instructions

  1. Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade.
  2. Add the fat and process until the mixture is uniformly-ish crumbly.
  3. Add the chiles and then slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more).
  4. Let the dough knead for ~30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. (You can most certainly do this by hand with a pastry cutter, a wooden spoon, and your hands - but it will be easier to mince/puree the chiles first.)
  5. Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions (I weighed mine out to 2 oz each).
  6. Cover with a kitchen towel and let rest for 10 minutes.
  7. Heat a large, dry saute pan over medium high heat.
  8. With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin.
  9. (You may have a few larger pieces of hatch chiles in the dough that interfere with rolling - just press those back into the tortilla dough before cooking.)
  10. Lay tortilla flat in the heated pan and cook on each side for ~20 seconds, until the bubbled areas brown.
  11. Keep covered with a kitchen towel to keep warm and pliable. Eat warm.

Notes

Yields: ~12 tortillas

Adapted from: Homemade Tortillas

Estimated time: 30 minutes

FacebookTwitterTumblrShare

{ 5 comments }

Hatch chile ranch dressing

Hi.

I made hatch chile ranch dressing. And then nearly had to cage-fight my 4-year-old for the last spoonful in the jar.

This is probably where most “normals” would back up and explain a back story that makes them sound more normal and less dramatic – and definitely less violent. But I have no back story. And quite possibly am farther away from the “normal” label than most of you guys think.

Because the over-dramatic 4-year-old mushroom-cloud meltdown that ensued left me with very few options, with cage fighting being closer to the top than I should probably publicly admit.

Hatch chile ranch dressing

But enough already about my crappy parenting skills, right? I tweaked the world’s greatest jalapeno ranch dressing and subbed in hatch chiles for what turned out to be a pretty amazing green chile dip and dressing. One over which tears were literally shed.

So go roast those green chiles. Throw them in a blender with a handful of other things that we both know that you already have on-hand. Push a button. And then grab that bag of chips bowl of salad bowl of chips.

Hatch chile ranch dressing

Hatch Chile Ranch Dressing

A tangy, creamy homemade ranch dressing (or dip) flavored with Hatch green chiles.

Ingredients

  • 3/4 cup sour cream or fat-free greek yogurt
  • 3/4 cup mayo (I use light)
  • Juice of 1/2 lime
  • 1 small bunch of chives or 2 dark green onion tops (equal to ~2 Tbsp) chopped
  • Small handful cilantro
  • 2 medium hatch chiles hatch chiles, roasted, seeded, and chopped (directions here)
  • 1/4 salt
  • 1/4 tsp fresh ground black pepper
  • 1 clove garlic
  • Up to 1/2 cup milk or buttermilk (optional)

Instructions

  1. Add sour cream/yogurt, mayo, lime, chives, half of the chiles, salt, pepper, and garlic to the blender.
  2. Blend for 10 seconds, add the remaining chiles and chilantro and pulse a couple of times.
  3. Check consistency and blend in milk if desired. (I almost never do this anymore but especially if you're using full-fat mayo and sour cream - the dressing will get pretty thick after being stored the fridge - you can always whisk milk in later.
  4. Store in an air-tight jar in the fridge.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 5 minutes

FacebookTwitterTumblrShare

{ 3 comments }