As you noticed I am now open to eating meat and cooking it. I am much better at vegetarian fare but have had some success with the meat dishes I have cooked. Honestly though, for the most part I could really do without it. I do enjoy using chicken stock and I love pho but in terms of actual meat I’d rather have sausage or something similar with a lot of spice and flavor. Chicken meat still ranks the lowest in my book, something about the dry chewy texture tends to be a turn off. And this is weird to me as I always ordered chicken salad sandwiches for lunch, chicken tacos from Mexican restaurants, and chicken pot pie was one of my favorite meals cooked by my Mom. Some things do change. I did make a chicken soup recently, but the meat crock potted for hours so it was acceptable by my standards. The thing is my body type doesn’t really require meat. Veggies are the fuel that get me through the day, replenish my body, and maintain my health. Josh on the other hand has a body type requiring meat to maintain a healthy weight and body. So I give in cooking him meals like this. I used a rotisserie chicken so the meat would be tender and not dry, but I’m not going to lie, after eating half a taco I scooped the chicken out, replaced with beans, and enjoyed the rest vegetarian style.
- Rotisserie Chicken
- Queso Blanco
- Tortillas, we wanted corn but they were out so we opted for green chile flour tortillas (use corn for gluten-free meal)
- Mexican Seasonings (I used part of a packet for fish tacos since we had it in the fridge)
- Refried Beans
- Sour Cream
1. While chicken is still relatively hot pull the meat off the bones, shred, and set aside. The fat slides off the meat easier if you do this when it’s still warm. Here is another weird thing with me and meat.. I have no problem cleaning meat of any sort raw or cooked, but eating it not-so-much. Josh is the opposite, he doesn’t do well with any sort of raw meat, but once cooked he’s all about it.
2. Prepare veggies/toppings: Chop onion. Slice cabbage super thin, a mandolin works best for this. Chop avocado. Crumble queso blanco.
3. In a skillet heat up a small amount of oil and add the onion. After sautéing for a few minutes add the chicken. Add seasoning and a bit of water ~1/4 cup. Simmer over low heat until water is absorbed/simmered off. Lastly add fresh cilantro leaves.
4. Heat can of refried beans in a small pot.
5. Warm tortillas, I do this over a low gas flame on the stove.
6. Assemble and eat!