Crock potMexican
Salsa chicken
A jar of salsa and a pack of thighs. Tacos Tuesday that does not need a pan.
Made it?
4 hr · 10 min hands-on · pull 185°F · rest 5 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- boneless chicken thighs3 lb
- salsa (not the watery kind)16 oz
- cumin1 tsp
- kosher salt1 tsp
- lime1
Method
- 1
Thighs in. Salsa, cumin, salt. Stir once.
- 2
Low 4 hours. Shred in the sauce. Lime over the pile.
- 3
Drain a little liquid if it is soupy — tortillas hate a flood. Serve with onion, cilantro, cheese.
If you don’t have it
- Jar salsa → Rotel plus a pinch of cumin. Works. Drain if it is watery.
- Thighs → Breast. Check at 3 hours.
Same cook, different day
Taco pile
Tuesday. Shred, drain, cheese on tortillas, broiler 2 minutes.
Rice bowls
No tortillas. Keep more of the sauce. Lime, cilantro, onion.
On the plate
With this, try
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making black beans.
Every bowl, every taco night. Onion in oil, beans and some of their liquid, cumin, salt. 10 minutes.
20 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min