New Recipe Sample
This recipe is what I make on cold fall days when I want to feel warm again. In your Bodega bag this week, you’l find a squash - an essential ingredient in this soup. I hope you’ll enjoy this as much as me.
☞ Ingredients:
- 1 pound boneless skinless chicken thighs
- olive oil, salt, and pepper
- 8 oz. of red chile enchilada sauce (I like the Frontera brand pouches)
- one 14–ounce can pinto beans, rinsed and drained
☞ Instructions:
1: For the pickled onions: Transfer red onion slices to a jar. Add red wine vinegar and water. Add your salt and sugar. Shake a few times and set in the fridge while you make everything else.
2: For the chicken: Heat a skillet over medium-high heat. Add olive oil. Add the chicken and season with salt and pepper. Sauté for 7-10 minutes, or until cooked through. Remove from the heat and shred or cut into smaller pieces. Add chicken pieces back to the pan with the sauce and the beans. Simmer gently until sauce has thickened and it looks ready to be taco filling.
3: For the corn: Mix all ingredients in a small bowl. Taste and adjust.
4: For the tacos: Fill tortillas with the chicken mixture. Top with the creamy corn and pickled red onions. Finish with cilantro. Mwah.
