Tequila-Lime Chicken with all the Fixins
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Ingredients
- 3 whole Limes, Juiced
- 5 cloves Garlic, Peeled
- 1 whole Jalapeno, Sliced
- 1 teaspoon Kosher Salt
- ½ cups Cilantro
- ½ cups Tequila
- 5 Tablespoons Olive Oil
- 4 whole Boneless, Skinless Chicken Breasts
- 1 cup Monterey Jack Cheese, Grated
- Pico De Gallo
- Refried Pinto Or Black Beans
- Mexican Rice
- Sour Cream
- Avocado Slices
- Homemade Flour Tortillas
Preparation Instructions
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.
Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.
When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)
Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!
This is an absolutely delicous meal.
Homemade Flour Tortillas
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Ingredients
- 2-½ cups All-purpose Flour
- 2-½ teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- ½ cups Lard Or Vegetable Shortening
- 2 Tablespoons (additional) Lard Or Vegetable Shortening
- 1 cup Hot Water
Preparation Instructions
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
Helpful tips:
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.
Delicious Chocolate Pie
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Ingredients
- 4 ounces, weight Unsweetened Baking Chocolate
- 1 cup Salted Butter, Softened
- 1-½ cup Sugar
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 1 package Baked Pie Shell
Preparation Instructions
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
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