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*affiliate link- I earn commissions from my sponsored links. Thank you for your support ❤️ For more delicious recipes, visit our website [ Ссылка ] In 2004 These TACOS Were the Talk of the town. You could find them on all the menus at your local Mexican restaurants. Every year as I feel the rise in temperature 🥵 I can’t help but crave the AMAZING Baja-style tacos. I reminisce on how expensive and delicious they were 🤭 Only this time I can make them at home without compromising the flavors and saving you and me some money. As always friends from my kitchen to yours. Make sure to make it comfortable for your home❤️ Sisters, Steph & Cloud
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📝Easy Flour tortillas recipe - [ Ссылка ]
Ingredients
6 points of chicken
2 Tbsp chicken bouillon (tomato chicken for best flavor)
1/2 Tbsp Annatto or 1 Tbsp achiote paste
1/2 Tbsp coriander
1/2 Tbsp ground cumin
1 tsp black pepper
1 tsp white pepper (it's okay to skip if you don’t have it, use total of 1/2 Tbsp black pepper instead)
1/2 Tbsp Mexican oregano
1/2 Tbsp Thye
1/2 Tbsp sugar
1/4 cup olive oil
3 Tbsp Mustard
Juice of 1 lime or 1 Tbsp of vinegar
*Best flavor marinade 24 hours
-DO NO marinade longer than 2 days
-Marinade for at least 1 hour if you need this recipe same day
- you can marinade and freeze it for later use
-Perfect meal prep/ lunch
Baja sauce
1 cup mayo
1 cup sour cream
1 tsp garlic powder
2 chipotles in adobo sauce
1/2 tsp salt
1/2 tsp sugar
Juice of 1/2 lemon
*keeps for 5 to 7 days in the refrigerator
Flour tortillas
Serve with Shredded iceberg lettuce, Mexican cheese blend, Avocado, Mexican rice, and peppered pinto beans
Tip❣️ On medium heat cook chicken breast for 8 to 10 minutes. Cook for 6 minutes on one side then flip over for the remaining time. Allow chicken to rest for 5 minutes before serving. Internal temp must be 165 Degrees (F) for safe eating. ENJOY!
Pinto beans recipe- [ Ссылка ]
Mexican rice- [ Ссылка ]
Indoor Grill 🥩[ Ссылка ]
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