Recipe Fridays (sort of): Chicken Tacos & Elotes
Red onion; hand-crumbled cotija cheese mixed with cayenne pepper powder; chopped up cilantro
The whole spread – flour tortillas, quickly warmed in a dry skillet; giant “choles” I think, mixed with onion, lemon, cilantro, etc. as a relish; bowl of chicken cut up; mayo – please ignore my messy table with my random other items, haha
A couple of boneless/skinless chicken thighs that I quickly cooked in a pan with salt, pepper, red pepper flakes, then sliced up.
On the left, you can sort of see it – boiled fresh corn on the cob, slicked with a little bit of mayo, then topped with the cotija/cayenne pepper mixture; I later also added a bit of cilantro 
My first taco – chicken, cotija, relish, onions, cilantro, rolled up…
and delicious!
I made all this on a weeknight, when I’d invited BF over for dinner and a movie. I don’t remember what we watched – it must not have been that memorable – but dinner was delicious. BF was a bit wary of everything but happily ate it… And, I’m happy to say, has been opening his mind to eating and trying more and more different things… but that’s a story for another time, I suppose.
No recipes because everything was too easy to make - I already described the process above – but if you want really specific instructions, just ask, and I’ll post it in the comments. (I don’t have more details for the relish because that was a restaurant leftover that I spruced up a bit.)
Happy eating!!!
Those look great!
They look great! Sans cilantro!
Jeez Yvo, you’re making me hungry it all looks so good!
I love seeing how easy this is to assemble. You’ve been on a Mexican food kick lately. Yummy!
ooohhh, that all looks so good! delish, delish!
What the giant choles?
All looks pretty tasty
feisty, have you ever had really mexican style tacos from the north of the country? meat cooked with pickling spice,drained well, put in flour tortilla, sealed shut with toothpicks, and fried. serve with diced tomatoes, onion, grated cheese, shredded lettuce and sour cream. take the tacos out of the pan, drain well, take out the toothpicks and enjoy. we hide the toothpicks under our plate rims so you wont know how many we have eaten. this recipe came from a friend whose parents came from chihuahua, mexico. can use hamburger or shredded beef. i dont think they ever used pork for this. the pickling spice is put in a cloth bag (about 2 t per pound) and flavors the meat while cooking, taken out and discarded. subtle flavor. you should try authentic mex food here in the center of the country. not fancy, but tastes like your mamacita cooked it. I live in kansas. come visit. marolyn