tacos

Chicken Wonton Tacos

Anna Blankenheim Cooking, Recipes , ,

Last night I tried a new recipe that I found on Allrecipes.com… chicken wonton tacos. They were absolutely amazing! They’re tiny, so if you have them for dinner, be prepared to eat like eight of them. They’re great as the main dish or would be awesome appetizers!

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Ingredients

1/3 head of red cabbage, sliced and chopped

4 small carrots, peeled and grated

1/4 cup coleslaw dressing

1/4 cup red wine vinegar

2 tablespoons soy sauce

2 tablespoons teriyaki sauce

2 tablespoons sesame oil

1 pound ground chicken

1/4 cup stir fry sauce

14 wonton wrappers

Directions

Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.

Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.

Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.

 

Slow Cooker Barbacoa Beef

Anna Blankenheim Cooking, Recipes , ,

Tonight we tried a slow cooker barbacoa beef recipe… it was delicious!

I didn’t take pictures because, to be honest, it’s not really pretty… but trust me, it tastes good! We took this beef and used corn tortillas to make street-style tacos.

Ingredients

1 can of chipotle peppers, plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef stock

Directions

Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker. Place the brisket on top of this mixture. Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.

Cook on low for 6 to 8 hours. It’s done when the meat can be pulled apart and shredded easily with forks.

Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it