|grateful for tacos|
a twist on cage:
i have everything to say, and i am not saying it.
today was trying for a lot of petty, tiresome reasons.
i have too many big thoughts and grandiose schemes, and the minutia of the day can be so wearing.
i attempted to take this as a chance to practice patience and gratitude this day.
a chance to narrow my thoughts to the moments right in front of me rather than some far-flung imaginary time.
and to realize: how bad can a day be with chipotle chicken tacos for dinner?
so look for a large and detailed post sometime soon.
and do make these tacos, asap:
1 whole roast chicken, meat removed and shredded
3 T olive oil
2 medium onions, thinly sliced
2 red peppers, thinly sliced
1 can chipotle chiles in adobo sauce, roughly chopped
1 head garlic, minced
1 T cumin
1 T chili powder
1 T dried oregano
S & P to taste
soften vegetables and chipotle chiles in olive oil over medium heat for about 10 minutes, until they begin to get a little brown and caramelized.
add spices, chicken, S&P, and a little water to moisten. maybe 1/2 c. cook another twenty minutes or so until the the ingredients are well integrated. adjust seasoning.
serve with warm corn tortillas, crumbled queso fresco, cilantro, scallions, limes, and lime-cumin sour cream.