Yesterday, Hewitt closed some AWESOME deals at work. This guy loves his tacos, so what better way to celebrate than taco tuesday. I’m not sure this recipe quite garners a blog post but I’ve been dying to share my special taco “sauce”.
This taco is a simple and delicious as can be.
- 2 chicken breasts
- 1 avocado
- Container of grape tomatoes
- 1 onion
- 1 bell pepper
- Half a stick of butter
- Dry white wine
- 3 cloves of garlic, chopped
Begin your tacos by cooking your chicken breasts. I like to do mine in the oven as I prepare all the other elements. Simply douse your chicken breasts with olive oil and top each side with a bit of salt, pepper, garlic powder, and cayenne if you’re feeling frisky. Place those on a baking sheet and pop those in the oven.
Next, sauté your peppers and onions. I chose to use a yellow pepper to give some variety to my meal’s color pallet. Place a little olive oil in your large pan and throw your diced vegetables in to simmer. Sauté until soft to the touch of a fork and lightly browned.
As your fajita vegetables and chicken cook, this is the perfect opportunity to dice your tomatoes, avocado, and garlic.
On to the “special sauce”. This sauce is inspired by Cactus Cantina, the restaurant where I had my first waitressing job. Cactus Cantina is a legend in the DC area (mainly for their frozen margaritas, but that’s a whole other story). Since I was a kid, my family has frequented Cactus (as it’s so fondly referred to) to get our Mexican fix. And I’ve always ordered the chicken fajitas, which are always presented to you on a sizzling platter and an ever cautious warning from your waiter, “Careful, the plate is HOT”. Anyways, this platter always comes with a small cup of yellow sauce on the plate. For the many years I ordered this dish, I completely ignored the cup of sauce…until… I began my flourishing career as a server at Cactus the summer after my senior year of high school. As I began to run food from the kitchen to the tables, I noticed the chefs scooping the special sauce into the cup for the fajita plate. One day, I mustered up the courage to ask the chefs what exactly made up this mysterious sauce. “Mantequilla, vino, y ajo (butter, wine, and garlic)”, he answered. LITERALLY three of my favorite things. “Pruébalo (try it),” he said. But I was already on my way to get a small clean bowl to ask my new best friend for a scoop of his sauce. As I dipped my fresh tortilla into the bowl and took my first bite, I was sold for life. And so began my
unhealthy addiction love affair with mantequilla mexicana.
Disclosure: A LOT of butter went into the making of this sauce.
Place a tablespoon of olive oil into a pan and let your garlic cook for a few seconds. Follow with your half stick of butter and begin to stir as the butter melts. Once you’ve melted your butter, add half a cup of dry white wine and turn your stove down to low as your let the mixture jive for about five minutes. Ta-da!
Now that you have your mise en place (not sure I’m suing this phrase correctly–heard it on the food network…), it’s time to assemble your delectable dish and top off your taco with some buttery goodness.
And you’re ready to rock and roll.