Taco Night

08.22 Dinner
I love taco night. I love tacos. I love the fact that I am finally really decreasing my protein intake and still feeling full! And everyone else is, too, without really noticing it, I bet.

I made up a 2 pound batch of Chicken Taco Meat using chicken thighs, homemade stock and this taco seasoning. Notice I didn’t say boneless, skinless thighs. I didn’t realize that until I started pulling the tiny amount, and was knocking bones with my forks. No problem, though. One bone per thigh. I ended up with about 3 cups of meat and two cups of very potent spicy chicken stock. One cup of meat got put away in a container before shredding for Buffalo Chicken Pizzas later this week. The other two cups were for dinner tonight. The chicken stock will certainly become soup sometime in the future with some cooked chicken, some onions, carrots and celery.

When I was ready to start doing the active cooking portion (before shredding the meat), I made guacamole (to give it plenty of time to chill in the fridge and meld, flavorwise). This was a good one. I make guacamole based on what I have on hand. The only real constant is the avocados. This one wasn’t even spicy (mostly because I didn’t have any red salsa).

Garden Guacamole
Prep 10 minutes, Chill 1 hour, serves 6

  • 3 avocados
  • 2 t. lime juice
  • 2 t. salt
  • 1 t. garlic powder
  • 1 tomato
  • 1/2 onion
  • 2 T. sour cream
  1. How to dissect an avocado: Take an avocado and using a big knife, carefully slice the avocado in half around the pit (seed) longitudinally (yes, go all the way to the pit). I usually start at the stem hole, no reason for it, though. Now, put the big knife down and grasp each half. Twist in opposite directions, and the avocado should split cleanly in half. Now hold the half with the pit in it in one hand and pick up the big knife again in the other hand. Carefully, but with a little force, tap the knife into the pit. It should stick. You only want to knock it in so that about 1/8 of an inch of the blade is in the pit. Now, carefully twist the knife. The pit should pop out, still stuck on the knife. Approaching from the back of the knife blade, gently push the pit off into the trash can (too much for the normal disposal, of course you could stick toothpicks in it and start growing your own avocado tree . . .).
  2. Scoop the avocado flesh into a medium bowl (larger than you think you’ll need, though). Add the lime juice, salt, and garlic powder, and mash together, leaving it somewhat chunky.
  3. Chop tomato and onion and mix into the guacamole. Add the sour cream and mix. If I weren’t serving a 5yo and a 1yo, I would have gone out to the garden and picked a serrano, diced it fine and added it, too. This is why I call it “Garden Guacamole”, it uses fresh veggies instead of jarred salsa.
  4. Chill for one hour

Now that the guacamole was chiling, it was time to separate out the chicken and shred tonight’s chicken and let it soak up the last bits of spicy liquid, and then time to cool to merely warm rather than center of a fusion bomb hot. Then start the rice:

Arroz Blanco
Prep 5 minutes, Cook 25 minutes, serves 4-6

  • 2 T. oil
  • 1/2 onion, chopped
  • 1 c. long grain white rice
  • 1 T. garlic powder
  • 1/2 t. salt
  • 1 3/4 c. water

Heat oil in large pan over medium high heat while you chop the onion. Saute the onion just until transparent. Add rice and stir fry until rice has changed to an opaque pearly white color (about 3 minutes). Add garlic powder and salt. Add water and bring to a boil. Put a lid on it, and drop the temp to low. Simmer for 15 minutes. After 15 minutes, turn the heat off, but leave the cover on and let the rice steam for another 10 minutes.

And while that was cooking, time to prep the taco toppings:

  • 1 c. shredded cheddar
  • 2 c. shredded lettuce
  • 1/4 c. sour cream

And make a hot cheese taco for Boogie Boy (take a small flour tortilla, top with 1/4 c. shredded cheese, microwave for 35 seconds, fold in half – DD’s favorite meal). And then nuke a can of black beans (pour into bowl, no rinsing, no draining, cover with plastic wrap, microwave for 2 minutes).

It seems like a lot, but it wasn’t really. It takes longer to read than it does to do.

Costs per serving
tacos: $0.86
guacamole: $0.70 (total splurge here, but soooooo yummmy)
rice: $0.11
beans: $0.12
Total cost per serving: $1.79

Into the freezer went: 2 c. highly seasoned uber chicken stock

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