Leftover Thanksgiving Chicky Tacos

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So Thanksgiving is over, but my mini vacation wasn’t. As much as I could, I tried to plan my meals to match up with what the rest of the family. That way I don’t end up salivating over all their great smelling food, instead I can enjoy my own kosher versions :).

Well anyway, motzei Shabbos was Taco night. As my sister fried up some ground beef and prepared all sorts of yummy toppings for my extended family of 19?20? I kind of lost count. I snagged a couple of taco shells (before anyone else could get to the box), an avocado and checked some fresh romaine lettuce. I pulled my crock pot back out and made myself some SUPER AWESOME tacos…Afterwards my only regret was that I hadn’t snagged more taco shells…

Ingredients:

  • Leftover Thanksgiving poultry, shredded or cut up small
  • 1/2 cup of your favorite salsa- I went with a medium heat level
  • Juice of 1 lime
  • Taco Shells
  • Romaine lettuce
  • Avocado
  • Tomato? Faux sour cream? Guacamole? Non-dairy cheese? Whatever else you like to put on your tacos…

Directions:

  1. Shred your leftover turkey, chicken, cornish game hens, whatever, in to your crock pot. Add the salsa and mix well. Heat on high heat for about 30-40 minutes, until it has warmed up.
  2. Squeeze the juice of one lime on the heated poultry and mix well.
  3. Wash and cut/prepare any taco toppings
  4. Assemble your tacos…

 

Its as easy as that, and let me tell you, this thing was SOOO FLAVORFUL! Good thing I have more left over chicky…I get to have these tacos again tomorrow!

 

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Semi-Authentic Pozole!

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Thanks to my dear Mexican friend, I bring you Pozole! If you are like me and have never heard of this incredible dish it’s a cross between a soup and a salad and it’s just about the most filling and flavor-filled dish around! It’s also very colorful and easy to make 🙂

Ingredients for the soup:

  • 1-2 spicy finger peppers
  • 1 white onion
  • 2 boneless chicken breasts or thighs
  • 2 cans of sweet corn
  • Quart of vegetarian broth
  • 4 cups of water
  • Salt to taste

Soup toppings:

  • 1/2 of white onion- diced
  • 4 radishes- thinly sliced
  • 2 Avocados- diced
  • Cilantro- fresh
  • Romain lettuce- cut for salad
  • Tortilla chips
  • 3 limes- halved

Directions:

In a food processor combine the spicy peppers and onion (remove or include the seeds of the pepper if to take the heat down or up a notch) and pour in to a soup pot. Add the chicken and cans of corn to the pot. Add the broth and water to the pot and bring to a boil. Cook over medium heat for at least an hour until the chicken is cooked thoroughly. Add salt to taste, however the soup should taste fairly bland as most of the flavor comes from the toppings. When the chicken is cooked thoroughly, remove from the pot, discard any bones, shred and return to the pot.

Prepare the toppings on serving plates. Dish the soup into bowls and add a spoon or two of the diced onions, sliced radishes, diced avocado, cilantro, romaine lettuce, and tortilla chips. Finish with a good squeeze of fresh lime juice and enjoy!