Tacos with Chicken and Black Beans

This is one of our favorites. I got the recipe from my friend Mary and we have enjoyed it time and time again.

2 chicken breast, no skin, no bone, cut in 1/2-inch cubes
4 teaspoons fresh lime juice, divided
2 tablespoons olive oil (more if necessary), divided
4 green onions, thinly sliced
2 large garlic cloves, thinly sliced
3/4 cup cooked black beans or 15 oz. can, darined
1 cup diced fresh tomatoes
1/2 cup red pepper
1 jalapeno pepper, seeded and minced (optional)
1 teaspoon kosher salt
1 tablespoon chopped fresh cilantro
1 pinch cayenne pepper
10 fresh corn tortilla shells, best cooked in hot oil
1/2 cup shredded mozzarella cheese, or Monterey Jack
1/2 cup sour cream

Stir 2 teaspoons lime juice and 2 teaspoons olive oil to coat chicken. Heat 1 tablespoon oil in a heavy skillet on medium-high heat. Stir-fry chicken for 1 minute until seared; remove with a slotted spoon, cover and keep warm.

Add 1 tablespoon oil to pan. Saute onions and garlic for 2 minutes until softened. Add beans, tomatoes, red pepper, and jalapeno. Saute 2 minutes to warm, shaking pan.

Gently stir in remaining 2 teaspoons lime juice, salt, cilantro and chicken. Cook for 1 to 2 minutes until warm. Taste, add cayenne and adjust seasonings. Serve in warm, crisp taco shells with cheese and sour cream. Buen Provecho!

Calabasa Con Pollo y Tortillas

I am half Mexican and grew up with this staple that is not only tasty, but very healthy and delicious. It's name translates into squash with chicken, sounds a lot less intimidating in English:). It is an easy dinner to make. I usually make the tortilla dough, let it sit while I get the calabasa together and begin it and then go back to the tortillas to start rolling them out.

A make-ahead tip: you can make the tortilla dough and roll out the tortillas, placing one at a time in between pieces of waxed paper and then in the fridge. When you want to cook them, take them out and pop them on a warmed up grill. They taste so much better than store ones and are better when first cooked.

I haven't taken a picture of it, but will post one as soon as I have one.

Calabasa con Pollo

5 to 6 boneless chicken breasts (can substitute 10-12 chicken tenders) frozen
1 large onion, chopped
1 large butternut squash, peeled and cubed (you can always buy it already cubed at the store)
1 - 15 oz can of diced tomatoes or diced tomatoes with chile
2 cups of frozen or fresh corn
1/2 tsp garlic
1/4 cup cilantro, chopped
Salt and pepper to taste

Place all ingredients in large soup pot. Cover and simmer over low to medium heat for 45 minutes or until chicken is done, stirring occasionally. Serve with hot flour tortillas.

Flour Tortillas

4 cups of flour
1 1/2 tsp to 2 tsp salt
1/2 cup shortening
About 1 1/3 cups of warm water

After mixing salt and flour, cut in shortening until mixture is crumbly (with pastry cutter or fork). Add warm water. Knead well.

Place in bowl, cover and let rest in a warm place for at least 1 hour. Knead again until dough is smooth and glossy. Pinch a small amount of dough and roll until very thin. Keep flipping tortilla as it is rolled to get a round shape.

Cook on top of stove on an ungreased griddle set to medium heat.

Turn tortillas on both sides until lightly brown.

Keep warm in tortilla warmer or fold two pieces of foil together on three sides, put paper towel in foil and place tortillas inside to keep warm.