It is my theory that preparation can take the maximum amount time as you permit it. I hurry myself by setting a timer. Then I will create this dinner in twenty five minutes. If I don’t set a timer I notice myself suddenly set to grate some store cheese to use as a topping, or zesting lime for the soured cream, OH and that i may mash up a softening avocado too.
Suddenly I’m sorting out that cute Mexican serving bowl to place the condiment in (and on the means I notice some sealed mail that actually must be read). Before i do know it, forty five minutes have elapsed. If i need to induce United States to the table quickly, I even have to line the timer and go! It works anytime. With this fast dinner instruction, you’d ne'er recognize that it absolutely was exhausted a pinch since it's explosive with heat and contemporary flavors. Quick, easy, homemade and delicious. That’s precisely however a dark dinner ought to be!
INGREDIENTS:
- vegetable oil
- 1 and ½ cups frozen corn that has been defrosted
- kosher salt
- 1-14.5 oz can petite dice tomatoes, drained
- ¼ cup chopped fresh cilantro
- 1 tsp finely chopped chipotle in adobo (find small cans of this near the re-fried beans at your grocery story)
- 1 lb ground chicken
- 1 tsp chili powder
- 8 soft corn tortillas
- ½ cup sour cream
DIRECTIONS:
- Preheat the oven to 400ºF.
- Warm 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the corn and 1 teaspoon of kosher salt. Be careful as you do this because the corn can sometimes go spattering around as it heats up. Leave it alone for a minute or two until the undersides have browned. Give it a stir and leave it for another minute, letting the kernels brown a bit more.
- In a small bowl combine the corn with the drained tomatoes. If your kids are picky eaters who don't like spicy food or flecks of green, remove some of the tomato and corn mixture to a separate bowl for them. To the adult bowl add the chipotle and the cilantro. Stir and taste. If you'd like more heat, add a teaspoon or so of the adobo sauce that the peppers were canned in. Set the salsa aside.
- In a large skillet warm 1 teaspoon of vegetable oil over medium-high heat. Add the ground chicken, chili powder and 1 teaspoon of salt. Stir to break up the chicken. Stir occasionally until the chicken is lightly browned and larger pieces are no longer pink inside.
- Meanwhile, pour 2 tablespoons of vegetable oil into a small bowl. Place the corn tortillas in a single layer on a large baking pan (or use two pans if necessary so that the tortillas do not overlap). Brush the tops with a light coating of oil and sprinkle each tortilla with a small pinch of salt. Flip the tortillas over and brush the tops with oil and sprinkle again with salt.Put the pan(s) in the oven for 9-12 minutes, until the tortillas are lightly browned (some will be puffy, others not as much. No worries). Remove the tortillas from the oven and use tongs to transfer them to a plate.
- Serve the homemade chips with the chicken, salsa and sour cream in bowls on the side.
- How you eat them is a personal preference. I cover my chip with a layer of meat, one of sour cream and one of salsa, as pictured. My husband prefers to scoop toppings onto his plate and then use the chips to dip in here and there. My son nibbles at the chip and dips the chicken in the sour cream. Our daughter thrown the corn on the floor, eats the tomatoes and smears sour cream in her hair. There really are no rules.
Based on the recipe from https://cookthestory.com/dinner-timed/
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