Friday, November 15, 2013
Cobb Salad Tacos
So I have to admit that even while I was making these I was thinking,"how lame." I love cobb salad don't get me wrong, but that was exactly the problem with this recipe, why ruin a good thing? Salad is great well as a salad, why does it need to be in a taco?
However, I do have to admit when I am wrong and this was one of those cases, having a cobb salad in a taco was absolutely awesome. These tacos had great flavor, were fun to eat and I don't know why, but when you add a tortilla to something it just makes it better. Sure I have been on a taco kick lately so that may be part of my love for this recipe, but seriously these tacos had great flavors.
To begin with these tacos have bacon on them...win!! They also have blue cheese dressing...love!! And hard boiled eggs...which I could eat every day, well if I wasn't too lazy to actually cook the eggs...yes I know way lazy! And although the chicken is just plain 'ol rotisserie chicken it is cooked in the bacon fat and sauteed together with shallots, garlic, olive oil, Dijon mustard and red wine vinegar so it has a great tangy, bacon flavor to it as well. The vegetables (lettuce, tomato and avocado) added a nice texture and gave the tacos a nice crunch. Bottom line they made me happy.
I did find that these tacos took a little longer to cook than I expected. The recipe says 40 minutes and in my estimation it was probably closer to 60 minutes, just because there are a lot of components. Or it could have just felt longer because I had just completed a 12 mile run and I pretty much wanted to eat the world, so take my time estimation with a grain of salt.
First make the hard boiled eggs.
Next, make the blue cheese dressing, which consists of buttermilk, mayo and crumbled blue cheese.
Cook the bacon in a pan, until crisp. When the bacon has cooled, crumble it.
Use the bacon fat to cook the garlic and shallots, watch them carefully because they will cook quickly. Remove from the pan and add the shredded rotisserie chicken. I found this part of the recipe a bit confusing so I just kind of did my own thing and cooked the chicken until it is cooked through and then I added the shallot/garlic mixture back into the chicken along with the olive oil, mustard and vinegar. That seemed to work well and tasted great, but I am not sure if that was the true gist of the recipe.
Cook the tortillas. I just cook tortillas over an open flame on the stove, flipping them when they have a little color.
Finally put your tacos together, layering it with chicken, lettuce, tomato, avocado, bacon, hard boiled egg and dressing. Yum!!
2 large eggs
2 center-cut bacon slices
2 tablespoons minced shallots
2 garlic cloves, minced
2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon Dijon mustard
2 cups shredded skinless, boneless rotisserie chicken breast
2 tablespoons canola mayonnaise (such as Hellmann's)
2 tablespoons low-fat buttermilk
1 ounce blue cheese, crumbled (about 1/4 cup)
8 (6-inch) corn tortillas
2 cups thinly sliced iceberg lettuce
1/2 cup diced tomato
1/2 ripe peeled avocado, chopped
Preparation
1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 13 minutes. Drain; cool in ice water 5 minutes. Peel and dice eggs.
2. Cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings in pan. Drain bacon on paper towels; crumble bacon, and set aside. Add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat. Combine mayonnaise and buttermilk in a small bowl, stirring until smooth. Stir in cheese.
3. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado. Divide egg and bacon evenly among tacos, and drizzle evenly with dressing.
Hope you all have a fabulous weekend. Cheers!
However, I do have to admit when I am wrong and this was one of those cases, having a cobb salad in a taco was absolutely awesome. These tacos had great flavor, were fun to eat and I don't know why, but when you add a tortilla to something it just makes it better. Sure I have been on a taco kick lately so that may be part of my love for this recipe, but seriously these tacos had great flavors.
To begin with these tacos have bacon on them...win!! They also have blue cheese dressing...love!! And hard boiled eggs...which I could eat every day, well if I wasn't too lazy to actually cook the eggs...yes I know way lazy! And although the chicken is just plain 'ol rotisserie chicken it is cooked in the bacon fat and sauteed together with shallots, garlic, olive oil, Dijon mustard and red wine vinegar so it has a great tangy, bacon flavor to it as well. The vegetables (lettuce, tomato and avocado) added a nice texture and gave the tacos a nice crunch. Bottom line they made me happy.
I did find that these tacos took a little longer to cook than I expected. The recipe says 40 minutes and in my estimation it was probably closer to 60 minutes, just because there are a lot of components. Or it could have just felt longer because I had just completed a 12 mile run and I pretty much wanted to eat the world, so take my time estimation with a grain of salt.
First make the hard boiled eggs.
Next, make the blue cheese dressing, which consists of buttermilk, mayo and crumbled blue cheese.
Cook the bacon in a pan, until crisp. When the bacon has cooled, crumble it.
Use the bacon fat to cook the garlic and shallots, watch them carefully because they will cook quickly. Remove from the pan and add the shredded rotisserie chicken. I found this part of the recipe a bit confusing so I just kind of did my own thing and cooked the chicken until it is cooked through and then I added the shallot/garlic mixture back into the chicken along with the olive oil, mustard and vinegar. That seemed to work well and tasted great, but I am not sure if that was the true gist of the recipe.
Cook the tortillas. I just cook tortillas over an open flame on the stove, flipping them when they have a little color.
Finally put your tacos together, layering it with chicken, lettuce, tomato, avocado, bacon, hard boiled egg and dressing. Yum!!
2 large eggs
2 center-cut bacon slices
2 tablespoons minced shallots
2 garlic cloves, minced
2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon Dijon mustard
2 cups shredded skinless, boneless rotisserie chicken breast
2 tablespoons canola mayonnaise (such as Hellmann's)
2 tablespoons low-fat buttermilk
1 ounce blue cheese, crumbled (about 1/4 cup)
8 (6-inch) corn tortillas
2 cups thinly sliced iceberg lettuce
1/2 cup diced tomato
1/2 ripe peeled avocado, chopped
Preparation
1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 13 minutes. Drain; cool in ice water 5 minutes. Peel and dice eggs.
2. Cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings in pan. Drain bacon on paper towels; crumble bacon, and set aside. Add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat. Combine mayonnaise and buttermilk in a small bowl, stirring until smooth. Stir in cheese.
3. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado. Divide egg and bacon evenly among tacos, and drizzle evenly with dressing.
Hope you all have a fabulous weekend. Cheers!
Subscribe to:
Post Comments
(Atom)
Visit My Website!
Subscribe To
Posts
Comments
Hi Danah, just dropping a note to tell you that this entry solved my dinner "problem". I was just poking around in the fridge for ideas for dinner this evening when I spotted a pkg of tortillas and was mulling what to do with them. They were purchased after I used another pkg a couple of weeks ago to make "Asian rollups", a mix of chicken tikka, julienned fresh cabbage, carrots, coriander, (which I called my fresh mix), and a warm filling of curried snow peas. The snow peas and chicken tikka were left over from a late night supper from our nearby Indian curry house a few days ago. Having none of those things in the fridge I was stumped over how to use the tortillas in another impromptu rollup. I just checked and we have gorgonzola, lettuce, avocado, eggs, tomato,and of course, we ALWAYS have bacon. I will modify your recipe a bit and bring some fresh green chili and lime to a homemade mayo. I'll use some leftover pancetta as the centerpiece protein. What do you think?. Is this mixology or misogyny? Actually, I don't really care, as long as Veron likes it and as long as you know that I am grateful for stirring my creative juices. Cheers and Stay Happy!
ReplyDelete