Kitchen Klutzes, Sharp Knives and Taco Tuesday

Some National Days are a hit and miss. Sometimes I acknowledge the day year after year, sometime I dip my toe in the water and never return again. Most National Days I’ll acknowledge once or twice, then move on. Others are of particular interest.

Eat Your Beans Day is one that has appeared each year for the last 4 years. And this day, National Kitchen Klutz Day, is also one that strikes a cord with me. For one thing, recipes aren’t limited to a particular dish, as in the case of Beans. And let’s face it, we are all klutzes in the kitchen. Some may have refined their skills or taken precautions that eliminate severing a limb. But we all started out with two left feet. Most of us have the scars and burn marks to prove it.

So now I ask you – just how brave are you feeling today? Today’s Kitchen Klutz recipe requires the use of that dreaded sharp object – the kitchen knife. Not once, not twice or even three times, but a total of six different applications. Okay, two applications – slicing and chopping. But what else do you do with a knife except slice and chop. Even mincing is chopping – just really, really small cuts. I know you can do it. If I can get out my special knives (the ones I keep in a knife bag and avoided for the entire year I spent on blood thinners – convinced that those professional knives would be the death of me), I know you can whip out your sharpest knife too.

It’s Tuesday, after all. And what better way to celebrate being less of a Klutz and more of a skilled home-chef than with Tacos – chicken tacos. These are delicious – packed with flavor without a ton of heat. You can always pass the extra hot sauce at the table or enjoy them just the way they are. Oh, and invite the neighbors. This recipe yields about 18 amazing Chicken Tacos that are more meat and less veggies. Enjoy!

Shredded Chicken Thigh Tacos
Shredded Chicken Filling
8 boneless Chicken Thighs
Taco Seasoning to taste
Salt to taste
1-1/2 cups Chicken Stock, divided
1 medium Yellow Onion
1 Celery Rib
4 oz Diced Hatch, Green Chilies or Hot Jalapeno Peppers
2 teaspoons Chipotle Seasoning or to taste

Thinly slice chicken thighs. Sprinkle thighs with taco seasoning as salt; toss and set aside.

Heat a large high-sided skillet over medium heat. Spread out seasoned chicken thighs in skillet, add a little stock to moisten. Cook chicken until very tender and the meat is easy to shred; about 20 minutes or so. As the meat cooks, add more liquid as necessary to keep moist. Remove chicken from skillet, set aside to cool slightly.

While the chicken cooks, finely chop the onion and celery. Set aside.

Once the skillet is empty, fill with about 3/4 cup of chicken stock. Add onions and celery to the stock. Simmer over low heat.

Once the chicken has cooled enough to handle, shred meat either by hand or using the two-fork method. Add shredded chicken to the skillet with the onion mixture. Top with diced peppers. Season with chipotle seasoning. Stir to blend, taste and adjust seasoning as desired.

Simmer over low heat until most of the liquid has evaporated; leaving the meat filling moist but not wet, about 15 minutes.

While the filling simmers, prepare the toppings.

Taco Toppings
1 cup Lettuce, shredded
1/2 Red onion, thinly slices
2 Roma Tomatoes, diced
1 cup Mexican Cheese Blend
1/2 cup Sour Cream
Taco Sauce, optional

Stack lettuce leaves together, tightly roll, then slice into thin strips. Set aside. Cut onion in half from root to tip. Reserve half for another purpose, peel and thinly slice remaining half. Set aside. Finely chop tomatoes, set aside.

Have cheese, sour cream and taco sauce at the ready for serving. Prepare shells.

Taco Shells
18 Taco Size Corn Tortillas
Cooking Spray as needed

Heat a flat-bottom skillet or tortilla pan over medium heat. Spray lightly with cooking spray. Spray each tortilla lightly with coking spray on both sides. Warm tortillas in the pan until soft. Set aside and keep warm until ready to fill.

To Serve: Transfer chicken filling to a large serving bowl or platter. Pass the taco shessl, filling and toppings tableside to build tacos as desired. Serve alongside favorites sides such as Refried Beans or Mexican Rice. Don’t forget the margaritas!

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Lord, let Your face shine upon me.