It’s getting to be a busy time of year, and I thought I’d better post another blog before you think I’ve abandoned this! We’ll be heading out this weekend to our coastal river property and it has no cell or internet service, so this is my last chance to post a new recipe before over a week goes by between posts.
I did kind of cheat on this recipe, though. I love to rummage through the “Reduced for Immediate Sell” bins for meats about to expire, then put them in the freezer for later use. I had come across a pre-seasoned package of Pollo Asado, which is thinly sliced chicken breast marinated Cuban-style. The marinade has a citrus base to it, typically lime or some other citrus, even orange! Cuban and Mexican food are similar, so my immediate thought for this dish was make it into tacos! Pollo Asado is usually grilled, but seeing as we had three or four inches of snow covering the grill, I opted for throwing it in the crock pot for a few hours.
My husband made a homemade Pico de Gallo for one of the condiments, which is so easy and so incredibly tasty! Pico de Gallo is basically an uncooked salsa. After the chicken was done, we filled soft corn tortillas with the meat, some refried beans, rice, Pico de Gallo, and avocado. Simple and delicious!
Pico de Gallo
1 Roma tomato, chopped
1/4 cup onion, chopped
1/2 jalapeño or serrano chile, finely chopped
1/4 cup finely chopped fresh cilantro
1 teaspoon lime juice
Mix all the ingredients in a small bowl, and let marinate for an hour or so. That’s it!