The A-Ha Moment. I’m embarrassed to admit that it took us 21 days to figure out that our Mexican foster kids like TACOS.
And even then, we only figured it out by accident.
While Barry worked at installing our brand new pot rack! (so we could convert the existing pots and pans drawer to the kid supplies drawer), I worked on a batch of corn tortillas.
During lunch, Barry asked the kids in passing, “hey, you like tacos?!” Evidently, “taco” is a magic word. Utter it, and the wee ones get excited like it’s gonna rain Oreos or something.
We were afraid they were talking about the Taco Bell kind (ground beef and shredded cheddar), but when we offered them what we had, they gulped it down and asked for more, especially The Girl (who doesn’t turn two until later this month).
So now that we know this, chicken tacos will be on regular rotation, in addition to homemade Spaghetti-Os and four cheese pizza.
To make the taco seasoning mix, combine the following:
- 5 tablespoons California chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 teaspoons kosher salt
- 4 teaspoons ground black pepper
Note: This makes ¾ cups of seasoning. You will only need 3 tablespoons for the recipe below. Save the rest for another batch.
- • 1 ½ cups chicken stock
- • 3 tablespoons taco seasoning
- • 1 teaspoon masa harina flour
- • 1 ½ cups cooked shredded chicken meat
- • 12 small corn tortillas
- • 1 cup queso fresco
- • 1 cup cilantro leaves
- Minute 1: Combine the chicken stock, taco seasoning, and masa harina flour in a small saucepan over medium heat. Add the chicken and cook for about 5 minutes, until the liquid has mostly evaporated and the chicken meat is warmed through completely.
- Minute 6: Divide chicken evenly among 12 tortillas. Top with queso fresco, cilantro, and serve immediately.