Welcome to the eight week of our Feast of the Ages recipe series, a 21-week series which we created to share bring our faith together with our primary topic of food. Realizing that as much as we love food, our faith is an even more important and bigger part of our lives, and we thought it would be fun to bring the two together.You can go back to our first recipe when we began the series and read much more about how we came up with the Feast of the Ages name for it here.
For the 8th course (we decided on this recipe instead of a pasta, which traditionally comes after an antipasto), we offer:
Mini Soft Tacos
(Adapted from a recipe at Cookin’ Canuck)
Yield: Serves approximately 8-10 people at a serving size of three tacos per person.
Ingredients:
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 poblano pepper, diced
- 1 medium onion, chopped
- 2 gloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup beer
- 1/2 cup water
- 8-inch flour tortillas
- 1/4 cup cilantro
- queso cheese
- shredded lettuce
- 1 Roma tomato
- 1 package seasoning
- In a 5 to 6-quart crock pot, add onions, poblano pepper and minced garlic.
- In a small bowl, combine tomato paste, water, beer and taco seasoning. Beat together with whisk, pour mixture into crock pot, and combine with vegetables.
- Trim any excess fat off of chicken thighs and add to crock pot.
- Cook on low for four hours or until tender and chicken can be shredded easily with a fork.
- When chicken is cooked, remove from crock pot and retain liquid. Shred chicken with fork in medium-sized bowl.
- Spoon remaining liquid out of crock pot into a small sauce pan. Bring to strong simmer.
- Add cilantro and simmer for approximately five minutes.
- Add warm liquid to bowl with shredded chicken and toss thoroughly.
- Place one of the 8-inch tortillas on a flat surface and using the edge of a stainless steel 1-cup measuring cup or large round cookie cutter, cut three small tortillas out of the one 8-inch tortilla.
- Assembly: Pile approximately 1 1/2 tablespoons shredded chicken on each tortilla round. Pile approximately 1 teaspoon of shredded queso cheese and 1 teaspoon of shredded lettuce on top. Garnish with 3-4 pieces of diced tomato.
- Form each tortilla round into the shape of a standard-sized taco and secure with toothpick (as shown in picture).
*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children’s — preferred by some adults due to its simple style.)
Click here to go to the 9th Course, Country Boy Caviar.
If you’d like to see the previous courses:
1st Course (amuse): Shrimp and Pineapple Wontons,
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and ‘Mater Salad,
4th Course (thick soup): Creamy Chicken Curry Soup,
5th Course (thin soup): Apple “Cider” Soup,
6th Course (beef): London Broil with Cranberry and Portobello Reduction,
7th Course (antipasto): Tomato and Mozzarella Crostinis
Find more great recipes at Recipe Round Up.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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