Yesterday I had a big pot of homemade chicken stock simmering away, smelling up the entire house. I knew that some of the chicken that was making the stock was going to make chicken tacos for dinner. Sometime in the morning I cut up some tomatoes, peppers, onion and a few cloves of garlic, tossed them in some salt and pepper and olive oil and roasted them for 25 minutes at 425. Then I pulled them out to cool. At my kids naptime I pulled the chicken out of the stock and set it on a cutting board to cool. Just as they were waking up, I pulled off a big bowl of meat that will be enough meat to make 3 meals. Blending up the tomato mixture makes a delicious roasted tomato salsa/ sauce. With all this homemade salsa & slow cooked chicken I figured it'd be a shame to wrap it up in a cardboard (I mean, store bought) tortilla, so while the chicken was cooling, I quickly tossed the ingredients together to make homemade tortillas.
-Amanda
Chicken Taco Filling
1 tbsp butter
1 tbsp flour
1/2 cup milk
1 cup shredded cheese
2 cups slow cooked shredded chicken
3/4 cup salsa (see above for a quick homemade version)
salt to taste
oregano
ground cumin
Melt butter in a skillet and add flour. Whisk until the flour is coated and cooked a bit. Add milk and whisk all the lumps out. Add cheese and keep whisking until sauce thickens. Add chicken, salsa and seasonings. Just cook enough to warm the chicken through. I added a ladle of my homemade chicken stock just for the extra nutrients and simmered that until it thickened up again, but that is optional. Serve on warm tortillas with chopped lettuce, dollop of sour cream and extra salsa.
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