Yesterday, I got the slow cooker out to prepare this recipe for Chili Chicken Tacos. I specifically searched the delish website for recipes that included chipotles in adobo sauce, since you’ll recall that I used some of that in last week’s Park City Cashew Chicken. A quick internet search revealed that, once opened, canned chipotles can be kept about 2 weeks in the fridge or just about forever in the freezer. Well, freezing a can of chipotles for the sake of the 60¢ worth leftover does not seem worthwhile to me, so I decide that I had to use this ingredient once more. Did I mention last time that it smells divine? Well, I walked into our appartment yesterday and the whole place smelled like the adobo sauce. Heaven to me, less so to my husband who was at home for most of the day.
Anyways, I made the recipe with some alterations (of course! I can never seem to follow a recipe perfectly). Since I have a large slow cooker, if I had used only the 1/2 cup of salsa mentionned in the recipe, there would not have been enough liquid to come even close to covering the chicken. I used the full jar, approximately 400 ml. I used more chipotles than what was mentionned in the recipe (3 heaping tablespoons instead of 1 to 2. I like my spice!). We ate the chicken in flour tortillas instead of hard corn tacos. I’ve never really understood hard tacos: they always create a huge mess and they’re so hard that they hurt my mouth. We also ate the chicken in the tortillas with only salad, not all of the toppings suggested in the recipe.
This recipe was good. It’s nothing super special, but it was flavourful and satisfying. I love Mexican food. It always hits the spot for me. One of these days, I should actually use the blender we received as a wedding gift and make some daiquiris or margaritas to go along with the food. I feel bad for my poor unused blender, sitting all by itself in our kitchen cabinets!
