Right so here is what I'm cooking for dinner tonight - home-made tortillas with Salsa Chicken. I make a variation of this recipe from the fantastic blog Additive Free Bites. The original recipe is actually called 'Creamy Salsa Chicken' and it is served with brown rice (it looks fantastic btw, I have just tweaked it). I don't add the sour cream at the end but instead add 2 cans of kidney beans and use it as a tortilla filling. I serve it in the slow-cooker bowl with shredded lettuce, grated cheese, avocado and sour cream. Yummo - and hardly any dishes. I make the tortillas using this recipe from Quirky Cooking. Make sure you click on the link for a fantastic how-to on how to make them. I don't always have spelt flour so I just use normal plain flour - they work fine, however you just need to make sure you have the right consistency. Spelt flour and normal flour require different amounts of water (just slightly) so if you want to use plain flour just pay attention to Jo's instructions regarding what the dough should look/feel like and adjust accordingly. I do love the fact that this meal is completely home-made from scratch. The Salsa Chicken recipe makes a huge batch so I always have left-overs, it freezes really well and I will often give the left-overs to the kids on top of some pasta or served with some baked pita bread.
Ingredients:
600-700g chicken breast fillets, cut into 5-6cm 'chunks'
1 onion, diced
2 garlic cloves, finely chopped
4 large diced tomatoes or 400g can of diced tomatoes
1 small-medium red capsicum, diced
1 medium red chilli, diced
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 tsp raw sugar
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground paprika
1 tsp smoked paprika
2 cans kidney beans, rinsed and drained
1/4 cup water
1 tsp salt, a good grind of pepper
To serve:
Sliced avocado
Shredded iceberg lettuce
Grated cheese
Sour Cream
Method:
1. Place onion, garlic and chilli into TMX bowl. Blitz for 1-2 seconds on speed 5 (you could chop the capsicum in the TMX along with these ingredients if you wanted, but I prefer to chop the capsicum by hand so it doesn't turn to mush). Add contents to slow-cooker bowl
2. Place all other ingredients into slow-cooker pot. Cook on 'high' for 3hrs
3. After 3hrs, remove chicken chunks and use two forks to shred the chicken. Return shredded chicken to slow-cooker bowl and stir through. Taste to see if more salt is required. Return bowl to slow-cooker, keep on 'warm' setting while making the tortillas
Tortillas:
Check out Quirky Cooking's post on how to make the tortillas as she explains how to make them so perfectly. Like I said above, I make them with plain flour but if you want to do the same just pay extra attention to the consistency of your dough and adjust if necessary. Link is here.
Spoon the Salsa Chicken onto the tortillas and top with sliced avocado, shredded lettuce, grated cheese and sour cream. Roll up and enjoy the mess you make!
