hornian
1,000+ Posts
I don't know what else in the hell to call this creation of mine, last winter I was hungry and I didn't want to go to the store, so I started rummaging around in my pantry and fridge until I assembled a rag tag bunch of ingredients. I threw them together and it turned out pretty well. So well in fact I've made it several times since then, and my roommates have specifically requested that I make it on more than one occasion. With the weather turning a bit nipply in Austin tongiht, I thought this would be something that would warm me up and hold us over through ice storm '06.
Here's the main ingredients that I've come up with (I add or subtract as I see fit):
-~1 lb of chicken (I usually use that HEB pre-marinated chicken fajita meat, but chicken breasts work as well)
-1 can of Ranch Style Beans (with jalapeños)
-A small jar of store bought salsa
-A small tub of sour cream
-A couple of bell peppers
-A white onion
-Minced garlic
-Cholula
-Cumin
-Paprika
-Tortilla chips
-Shredded cheese
To start off, I collected the main ingredients:
I cut up about a pound of the chicken and threw it into a deep skillet that I had heated up on my stove:
While that was starting to cook, I coarsely chopped the peppers and onions, and added them to the skillet, along with some minced garlic. I mixed that all around, and added the cumin and paprika (no measurements, but if I had to guess about a 1.5 tablespoons of cumin and about .5 tablespoons of paprika):
I mixed it all again, and kept it cooking until the chicken was cooked through. Then I added the Ranch Style Beans and the Salsa, I just dumped the whole can/jar in the skillet:
I then mixed all of that together, and added a liberal amount of Cholula:
Next I just dolloped out the sour cream:
And stirred the concoction until it was pretty smooth:
After that was done, I turned the heat down to about medium, and I simmered it down for about 15-20 minutes.
During that time, I decided that some fresh tortillas would be pretty tasty with my dinner. However, not being a little old Mexican lady, I'm not too adept at making fresh tortillas. Luckily, HEB has me covered. They sell these raw tortillas, I usually find them over by the eggs, and they are allsome:
All you have to do is heat up a skillet and and cook each side, it's simple, and they taste much better than anything else you'll buy at a store:
After I had cooked 4 tortillas (2 for me, 2 for my roommate), the "goulash" was pretty much done. It had cooked down a bit, and everything was looking good:
Now through trial and error, I have discovered that this dish is the tits with tortilla chips, much the same way that chicken tortilla soup is the tits with tortilla strips. And I've found that it helps to line your bowl with the chips before you serve the main course, like so (the ones on the side stick up so that you can grab them and eat them, again, trial and error):
Then, you spoon/ladle/whatever the "goulash" on top of the chips, and top with shredded cheese. And of course, enjoy it with a tasty malted beverage. I was out of Mexican beer, so I had to "settle" for on of New Belgium's offerings:
And that's what I had for dinner this evening. It really hit the spot.
Here's the main ingredients that I've come up with (I add or subtract as I see fit):
-~1 lb of chicken (I usually use that HEB pre-marinated chicken fajita meat, but chicken breasts work as well)
-1 can of Ranch Style Beans (with jalapeños)
-A small jar of store bought salsa
-A small tub of sour cream
-A couple of bell peppers
-A white onion
-Minced garlic
-Cholula
-Cumin
-Paprika
-Tortilla chips
-Shredded cheese
To start off, I collected the main ingredients:
I cut up about a pound of the chicken and threw it into a deep skillet that I had heated up on my stove:
While that was starting to cook, I coarsely chopped the peppers and onions, and added them to the skillet, along with some minced garlic. I mixed that all around, and added the cumin and paprika (no measurements, but if I had to guess about a 1.5 tablespoons of cumin and about .5 tablespoons of paprika):
I mixed it all again, and kept it cooking until the chicken was cooked through. Then I added the Ranch Style Beans and the Salsa, I just dumped the whole can/jar in the skillet:
I then mixed all of that together, and added a liberal amount of Cholula:
Next I just dolloped out the sour cream:
And stirred the concoction until it was pretty smooth:
After that was done, I turned the heat down to about medium, and I simmered it down for about 15-20 minutes.
During that time, I decided that some fresh tortillas would be pretty tasty with my dinner. However, not being a little old Mexican lady, I'm not too adept at making fresh tortillas. Luckily, HEB has me covered. They sell these raw tortillas, I usually find them over by the eggs, and they are allsome:
All you have to do is heat up a skillet and and cook each side, it's simple, and they taste much better than anything else you'll buy at a store:
After I had cooked 4 tortillas (2 for me, 2 for my roommate), the "goulash" was pretty much done. It had cooked down a bit, and everything was looking good:
Now through trial and error, I have discovered that this dish is the tits with tortilla chips, much the same way that chicken tortilla soup is the tits with tortilla strips. And I've found that it helps to line your bowl with the chips before you serve the main course, like so (the ones on the side stick up so that you can grab them and eat them, again, trial and error):
Then, you spoon/ladle/whatever the "goulash" on top of the chips, and top with shredded cheese. And of course, enjoy it with a tasty malted beverage. I was out of Mexican beer, so I had to "settle" for on of New Belgium's offerings:
And that's what I had for dinner this evening. It really hit the spot.
