Jeffs Random Spicy Chicken And Shrimp Tacos Recipes

Steps:

• Remove the stems and seeds from the serrano peppers and finely chop both the onion and the peppers.
• In a medium-sized skillet, sautee the onion and peppers in the olive oil over medium heat until the onion is almost translucent. Place the lime halves face down in the pan in between the bits of onion and pepper - make sure each half is flat against the bottom of the pan with some oil around it.
• After 10 minutes, add the roma tomatoes, and salt and pepper to taste. Cover the pan and simmer for 15 minutes.
• While the mixture is simmering, dice the chicken into 1" cubes. Sprinkle the cayenne pepper powder all over the raw chicken and the shrimp until lightly dusted and set aside.
• After the onion-pepper-tomato mixture is done simmering, remove the lid and pour the mixture into a temporary container or bowl. Get most of the bits out of the pan, but leave any juices that remain.
• Add the rice wine vinegar and the raw chicken to the pan and increase heat to medium-high. Cook until the chicken is mostly cooked through (5-7 minutes) and then add the shrimp and the sauce mixture from the temporary bowl. Mix ingredients around until well combined and let them cook for 5 additional minutes.
• Heat up the tortillas in the microwave for 30 seconds (or on a fresh pan on the range - about 1 minute on high heat per tortilla) and scoop the delicious mixture into each taco.
• Serve and enjoy!

Steps:

• Combine the chicken, oil, sliced garlic, and Spicy Red Rub in a medium pot over medium-high heat. Cook, breaking up the chicken with a spoon and distributing the spices evenly throughout. Add half the pepperoncini. Stir in 2 cups water, the Sweet and Sour Peppers and Onions, and vinegar and season with salt and pepper. Bring the mixture to a boil, reduce the heat, and stir in the Garlic Confit Puree. Simmer until the mixture has thickened and the liquid has evaporated almost entirely.
• Divide chicken mixture among the tortillas and serve warm with the Chipotle Yogurt Sauce. Garnish with remaining pepperoncini if desired.
• Combine all of the ingredients in a jar with a tight fitting lid. Stir with a spoon to thoroughly mix. The rub will keep, tightly covered, for up to 3 months.
• In a large pot, heat the olive oil and crushed garlic over medium-high heat until the garlic is softened. Add the tomatoes and 6 cups water, give a stir, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce clings to a wooden spoon, about 1 1/2 hours.
• Stir in the basil and crush the tomatoes with the back of the spoon. Season with 1 tablespoon plus 2 teaspoons salt and 1/4 teaspoon pepper. Taste and add enough red wine vinegar to achieved your desired acidity. I like a tangier sauce, so I'm a bit heavy-handed with the vinegar. To make the sauce smooth at this point, puree in a blender. Measure out 2 cups of the tomato sauce and set aside. Reserve the remaining tomato sauce for another use.
• In a large heavy-bottomed pot over medium-high heat, combine the canola oil and peppers and saute until just softened and fragrant and the peppers begin to release a little liquid, 5 to 8 minutes. Add the onions and chopped garlic and saute just until the onions are soft; do not let them take on any color. Add the tomato paste and stir to combine. Add the white wine vinegar and white wine and cook until the liquid is reduced by half. (The larger the pan, the faster the liquid in the mixture will reduce.)
• Add 6 cups water, the reserved 2 cups tomato sauce, the honey and remaining 2 tablespoons salt and 1/2 teaspoon pepper and stir. Bring the mixture to a boil, then reduce the heat and simmer until the liquid thickens to the consistency of a salsa. The peppers and onions will keep, tightly covered, in the refrigerator for 1 week, or for up to 3 months in the freezer.
• Preheat the oven to 300 degrees F.
• Place garlic cloves, bay leaf, thyme, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Pour the canola and olive oils over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes. Cool to room temperature.
• Using a slotted spoon, transfer the garlic cloves only to the bowl of a food processor (a mini-processor is ideal) and process until smooth. Alternatively, mash the cloves with the side of a knife. Store in a clean resealable jar.
• Combine the tzatziki and pureed peppers in a small bowl and stir until thoroughly combined. Season with salt and pepper. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Stir well before each use.

Steps:

• Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.