Wednesday, September 03, 2008

I'm the best cook ever

I love to cook. And since i have all this free time now i get to cook a little more. Here is a recipe i stumbled accross and made the other night and it was A-M-A-Z-I-N-G. I highly recommend giving this one a try.

Mexican Chicken with almond chili cream soft tacos


  • 3 tablespoons sliced almonds
  • 2 tablespoons ground Ancho Chili pepper or spicier chili pepper to suite taste
  • Plus one tablespoon chipotle pepper if you want
  • 4 (6 ounce) skinless boneless chicken breasts (or turkey, that's what i used)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon butter
  • 1 teaspoon canola oil
  • 1 or more garlic cloves
  • 1 cup fat free less sodium chicken broth
  • 2 table spoons Crema Mexicana (supermarket cooler section)
  • Fresh Cilantro
  • Flour tortillas

Combine the almonds and chili pepper in food processor. process until course meal texture.

flatten each chicken breast to 1/2 inch between plastic wrap or zip lock bag (I used my new rubber mallet i got at Harbor Freight)

heat butter and oil in pan. cook chicken around 5-6 minutes each side.

remove chicken and keep it warm.

add garlic to pan and cook one minute stirring constantly avoid burning the garlic. scrape the pan to loosen the brown bits. (Deglazing the pan)

add almond and chili mixture and salt, broth and bring to a boil

cook until liquid is reduced to 1/2 cup. About 3 minutes.

remove from heat and stir in Crema Mexicana. pour over chicken that you cut up into strips.

assemble tacos with chicken and cilantro and lettuce.


thats it. It sounds like a lot, but its not that hard once you get started.

Chara LOVED it and I did too.


1 comment:

Chelsea said...

Well Ben....You are just making us other stay at home wives look bad you know! Love the recipe.....will have to try it!

Can't wait till you guys are here!
Love, C