Tequila Pesto Chicken Tacos
Tequila Pesto Chicken Tacos
Cooking Steps
Cover chicken with olive oil salt and pepper and put it in a crock pot. Roast for 8 hours, then remove and allow it to cool.Preheat oven to 350. On a small baking sheet, roast 3 Tbs. of almonds until they turn dark brown (about 8 mins). Remove from oven and place in a food processor along with cilantro, tequila, lime juice, olive oil and garlic cloves and process until you have a smooth consistency. Then add cumin and cayenne and process for another 1-2 mins. Once the chicken has cooled, start shredding it and place meat in a large bowl. I used almond tortillas or walk on the wild side and use organic corn. Smear pesto on thetortillas or you can use large-leaf of lettuce and pile on the chicken and top with bell peppers, purple onion or whatever else you prefer.
*You can leave out tequila and use more lime juice..
** You can also use walnuts instead of almonds but they give a drier end-result, so you may want to add more oil and tequila.
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