Monday, 20 October 2014

Shredded Chicken or Pork Tortillas

Tortillas are very popular at our house.  We fill corn tortillas using this recipe made with chicken thighs or pork loins - both are equally delicious. This filling is a one dish wonder and is a regular weekend meal that we love to dig into while watching a movie.  Kid-friendly for taste buds and potential culinary expertise; this dish is often cooked by my kids on their 'K.P.' (Kitchen Patrol) night and it is a favourite when I am taking meal requests.  Double the recipe and freeze half for a future easy but delicious night off from cooking.

Serve  the corn tortillas, condiments and filling on a big tray with colourful dishes.  Everyone can 'dig in' to this communal meal to assemble their own tortillas - don't forget the napkins or can just lick your fingers! 

  • 1 Tbsp. coconut oil 
  • 400g of chicken thighs or pork loin
  • 1 small diced medium onion
  • 1 small diced bell pepper - any colour
  • 1 tsp. natural sea salt
  • 1 heaping tsp. of ground cumin
  • 1 heaping tsp. of coriander
  • 1 heaping tsp. of sweet paprika
  • 4 finely chopped garlic cloves
  •  400g of fresh diced or canned tomatoes
  • 1/2 cup of water
  • 1 fresh chilli pepper (optional)
  • Corn tortillas (3-4 per person)
  • Guacamole
  • Salsa
  • Shredded lettuce

In a medium sized pot, saute onions and bell pepper until translucent.  Add chicken thighs or pork loins and brown for about two minutes.  Add remaining spices, tomatoes and water; gently stir to combine.  Cover and simmer mixture on low heat for about one hour - the pork loins may take a tick longer so they will shred easily.  Check periodically to ensure there is enough liquid so the mixture doesn't burn; evaporation depends on the heat and pot.  After an hour, use two forks and pull apart meat until all of it is shredded and then stir to combine.  If the mixture is still too runny simmer a bit more with the lid removed to let some of the juices evaporate further. Taste and adjust seasoning before serving.

Serve filling with tortillas piled with lettuce, salsa and guacamole.  I love to make my own corn tortillas but if you are in a pinch for time then go for the store-bought.  We also make our own guacamole and salsa.  Fresh salsa is simple to make and superior in taste; I usually make a big batch and ferment some of it for future use which is equally delicious.  Usually serves 4 - 5 depending on appetites.

~ Soft shelled tortillas, guacamole and fresh/fermented salsa recipes to come. ~

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