Homemade Chicken Tacos and Tortillas

As we continue our homestead journey, I find more and more that I’m able to dabble with different ingredients to create beautiful new meals for my family.

This past week, I decided, very off the whim, to make some chicken tacos completely from scratch. In the below video, you’ll see the very quick process, and below that, you’ll find the recipes!

CHICKEN —1-2 lbs chicken1 small can chipotle in adobo sauce1 quart chicken stockGarlic powder, Cumin, salt and pepper to taste (1 tsp each)1. Brown chicken in skillet. 2. Shred chicken. Add 1 chopped chipotle and 1/4 of the sauce from the can3. Add 1 cup chicken stock, and continue to add chicken stock as it dries up. Keep chicken moist at all times. Add seasonings. Continue to simmer on low heat until ready to serve.PINTO BEANS —1/2 bag pinto beanswatersaltIt’s really that easy. Just cook the beans — 1 part beans, 2 parts water — on a high boil until water is almost depleted. Add 2 more parts water and simmer for 1 hour. Add salt to taste. TORTILLAS — 3 cups flour1 tsp baking powder1 tsp salt1/3 cup vegetable oil1 cup luke warm water1. Add all dry ingredients into a bowl and mix well. 2. Add oil and water, mix until dough forms into a ball. 3. Turn out onto surface (lightly floured if necessary) and knead for 3-5 mins or until smooth and elasticy.4. Make dough into 2 log forms and cut small pieces (1.5-2 inch pieces) off each log. Form them into balls and allow them to set for 15 mins. 5. With a rolling pin or mason jar, roll dough balls out on a floured surface into tortilla thickness and shape. The thinner the better. 6. Heat skillet up to med-high heat and place tortilla round one at a time into skillet. Cook until bubbles form, then flip and cook for another 15-20 seconds.7. Keep tortillas in a pan covered with aluminum foil or a pan top to keep them warm and soft.All of this can be re-heated for a second meal the following day if desired. Simply reheat the tortillas in the microwave or on a grill pan.

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