Mexican GP - Chicken Tacos and Margs

¡¡¡¡¡¡¡Vamos Maaaaaaax!!!!!!!

This race was so much fun to watch and I cannot tell you how excited we are to see Max win! Not only is he a great racer, well spoken, has an awesome fan following, but he is Dutch and Belgian! 

I love Mexican food, and California-ized Mexican is just as good, but with more avocado. We made shredded chicken tacos and served them with homemade refried beans, stir fried zucchini, and fresh pineapple salsa. And of course we followed them up with some classic margaritas. 

Mexico F1Cookbook

These tacos were awesome, the fresh orange juice made them bright and juicy and delicious. I highly recommend.

Chicken Tacos
Mexican Spices


Shredded Chicken Tacos

Adapted from Life Made Simple

1 Tbsp. canola oil
2 lbs. boneless skinless chicken thighs and/or breast, cubed and lightly seasoned with salt
1 yellow onion, thinly sliced
4 cloves garlic, minced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. paprika
1/4 tsp. oregano
1/2 tsp. kosher salt
juice of 2 oranges (about 1 cup)
juice of 2 limes (about ½ cup)
1 jalapeño, minced
1/2 c. fresh cilantro, chopped

For Serving:

corn tortillas
diced red onion
chopped cilantro
lime wedges

1. Turn pressure cooker* on the “Sauté” setting. Add oil and sear chicken in batches until lightly brown. Try not to overcrowd the chicken so it sears rather than steams. Transfer chicken to a plate and set aside. Add the onions and cook until softened, about 2-3 minutes, then add the garlic and cook for an additional minute.

2. Add the chicken back to the pot (along with any juices). Add spices and salt, mix everything to disperse the seasoning. Add the orange juice, lime juice, jalapeño, and cilantro.

3. Place the lid on the pressure cooker and cook on the “Poultry” setting for 12 minutes. After the chicken has fully cooked, carefully turn the steam release vent and let the pressure release. Once the pressure has fully released, remove the lid and turn the pressure cooker on “Sauté”.

4. Cook down until most of the remaining liquid is gone, or for crispy chicken, cook until the liquid is gone, then stir every 2-3 minutes for 6 minutes, taking care to not let the chicken burn. (Alternatively you can spread chicken on a baking sheet and broil for 3-5 minutes.)

5. Using tongs, as you stir the chicken it should shred. If needed you can shred the chicken with two forks. Toss with extra lime juice, if desired.

6. Serve with corn tortillas, topped with optional: avocado, red onion, cilantro, pineapple salsa, or your favorite hot sauce, ours is Cholula.

*(these directions are for Instant Pot, settings may vary)


Tacos and Sides

"Juan's" Margaritas

We already have a recipe for "Juan's" Margaritas on this blog, but I want to provide you two things today. One is the more reasonable single serving recipe, and the second is the "original" as found labeled on the beer/ margarita fridge in my brother-in-laws garage. Needless to say, he threw some great parties. 

"Juan's" Margaritas (for one)

1 1/2 ounces silver tequila
1/2 ounce triple sec
1/2 ounce lime
1/4 ounce agave syrup

Rim a rocks glass with salt, add ice.  In a shaker mix all ingredients, shake lightly or stir until agave is incorporated, pour over ice and garnish with lime wedge.


On a side note, and an introduction to more awesome online content (this time not F1 related): 

I was so tempted to make Puerco Pibil (AKA Conchita Pibil). It was showing up everywhere. I watched an episode of Binging with Babish (below) that featured it, I found it in my Tacopedia book, my brother-in-law shared a version from Gourmet magazine, it showed up on Saveur's list of authentic Mexican recipes. But unfortunately, I am porked out. We just made a seven-pound pork shoulder recipe last weekend and I don't think I could handle another one! But next year, it is ON. I will not fear Johnny Depp showing up and shooting me for the deliciousness that surely will be, I will simply make the best Puerco Pibil and stand tall.