Page 49 - Whats The Vibe By Chef Bruja

Prep Time: 10 minutes Sweet Je k

Co king Time: 45 minutes
Chicken Tacos

Se ving Size: 3 - 4 ( 7 - 9 tacos )

Inst uctio s Ing edients

• First, start by cleaning your 1 pound of chicken with equal parts cold water and white vinegar. You could use apple
• One pound chicken tenderloins or 1 pound

cider vinegar or lemons as a substitute or, in addition, till the water is clear.
chicken breasts.
• Pat dry your chicken and set it on your meat cutting board. Begin to cut the white fat parts off with your knife or
• One pack of yellow corn tortilla street tacos.

kitchen scissor. Now, if you have chicken tenderloins, no need to chop them up after cutting the fat off, but if you have
( whatever brand works fine ) or whichever
1 pound of chicken breasts, slice vertically about 2 inches thick. So when it cooks, it cooks faster and is easier to shred
taco shells you prefer.

later.
• 1 cup chicken stock.
• Place your chicken back in your mixing bowl and begin to season. Add 1 tbsp green seasoning/sofrito, 1/2 tbsp chick-
• 1 tbsp green seasoning/sofrito.

en bouillon, 1 tbsp Ms. Dash original, 1 tbsps Graces jerk sauce, 1 tbsp brown sugar, 1 tbsp ketchup, and 1 tbsp Chef
• 1/2 tbsp chicken bouillon. Preferably better
Bruja everything seasoning. Mix that up and cover with a lid and refrigerate for at least 30 minutes to marinate.
than the bouillon brand.

• While your chicken marinates, begin to chop all the veggies you're going to use for this recipe. Chop up one whole
• 1 tbsp Chef Bruja everything seasoning.
medium-sized red onion or white onion into small squares.
• 1 tbsp Ms. Dash original.

• Separate all your chopped veggies while you continue. Slice your 3 Roma tomatoes directly in the middle, separate
• 1 tbsp Graces Jerk Sauce mild or hot.
your two sides and pit the inside of the tomatoes with your knife or spoon till there is no seed left. This helps create
• 1 tbsp brown sugar.

less of a mess when dicing up.
• 1 tbsp ketchup.
• Dice your tomatoes into small squares.
• 1/2 cup chopped red onions or white.

• Smash and mince 1/4 cup ( 4 - 6 ) garlic cloves.
• 1 - 2 limes. ( optional )
• Chop up 2 cups of cilantro; you can include the stem or not, whichever is your preference.
• Three diced Roma tomatoes.

• Once you're done chopping all your veggies, this part is optional, but if you want to make a pico de gallo later, add 1
• 1/2 chopped cilantro
cup chopped tomatoes, 1/2 cup cilantro, and 1/2 cup of chopped red onions. Top it off with 2 tbsp white vinegar, 1 tsp

salt, 1 tsp pepper, 1 tsp garlic powder, and 1 squeezed lime. Mix, then refrigerate.
Avocado Salsa
• Remove your chicken from your fridge, grab your medium-wide set pan. Preferably nonstick, but anything works.

• Add 1 cup chicken stock to your pan.
Ing edients
• Place your heat on medium or even low medium. We want this chicken to simmer and not burn off the chicken or

chicken stock.

• Add your chicken and let that cook as it is for 20 - 35 minutes. I say this because if you are working with chicken
• One medium to large avocado.

breasts, it can take longer to cook thoroughly. Halfway through cooking, flip over your pieces. Feel free to add 1/2 cup
• 1 pitted jalapeño,
chicken stock or water with 1 tbsp chicken bouillon if the stock has lowered. If not, leave it as it is and check it until it
• 3/4 cup whole or chopped cilantro
is done.
• 3 tsp salt.
• Once your chicken has fully cooked, you can either take your thongs or your potato masher and break up your chicken
• 3 tsp pepper.

till it's shredded. Or, if you have neither, you can take two forks to shred it, separating the chicken pieces from both di-
• 1 tbsp white vinegar.
rections.
• 1/4 cup red or white onion.
• If you find your chicken burning, just lower your heat.
• 1/4 cup minced garlic. 5 - 7 garlic
• When your chicken is thoroughly shredded, this is where we add the rest of the seasoning. Your 1/4 cup chopped red
cloves.

onion, 1/4 cup chopped red peppers, 1/4 cup garlic, 4 oz butter, 3/4 cup Grace jerk sauce, 4 tbsp brown sugar, and
• 1/2 - 1 cup water.
mix. Let this cook for another 5 minutes. Taste check to see if you add 1 tbsp honey to balance out those flavors or

more jerk sauce for more heat. ( if you're going to make your sweet jerk sauce as a dipping sauce, this would be your

time to do so. Just follow along with the Sweet Jerk Sauce instructions. ) Sweet Je k Sauce

• Add 3/4 cup chicken stock and mix. Let this simmer on low heat to maintain its moisture while prepping your tacos.

• This step is entirely optional, you can prepare your tacos however you like, but I will teach you how I made these. Ing edients

• Take your two corn tortillas ( I use two for one taco because corn tortillas are very thin and fragile and will break. If

you're using flour, then there is no need to add 2. ) place them on a low heat on your pan and let it brown both sides for
• 1/4 cup chicken stock.

1 - 2 minutes. After you're done preparing all your tortillas, start to prep.
• 3 tbsp Grace Jerk Sauce mild or hot.
• Add your sweet jerk chicken, add your pico de Gallo if you've made it, add all your favorite toppings, avocado salsa or
• 3 tbsp brown sugar.
avocado, sour cream, whatever you prefer, and enjoy!

• 1 tsp Worcestershire.
Sweet Je k Sauce • 1 tbsp honey. ( optional )

• 4 oz unsalted butter. Preferably Irish butter.

• First, grab another small pot and place your heat on low to medium. Add 4 oz butter ( if you’ve already added onions
and peppers to your chicken, you can skip adding them in your sauce, or count if you prefer. ) 3/4 cup Grace jerk sauce, • 1/4 cup chopped red onions. ( optional. )

4 tbsp brown sugar, 1 tbsp honey, and 3/4 cup chicken stock. Mix with a whisk or spoon till everything is broken up • 1/4 cup chopped red peppers. ( optional. )
evenly—taste check to see if you want to add more of anything else. If you need more sauce, you feel or want to make

more for storage, double up on all the ingredients.
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