It’s not really the first meal we’ve eaten in our new home. We’ve had toast, cereal, coffee, turkey chili and many many sandwiches. But it was the first time I really cooked on a weeknight, for just the two of us. And it was just lovely. I made chicken tacos with hominy salsa, which Tom loves and is easy to make. I cooked the chicken in a spicy chipotle broth and seasoned it with chili powder, cumin and a bit of saffron. The hominy salsa is my standard for any tacos and also works well on chili and veggie burgers.

Recipes below

Chicken Taco filling

2 chicken breasts, sliced very thin
1 small chipotle pepper in adobo, chopped into tiny pieces
1/2 - 3/4 cup chicken stock
1 tsp. ground cumin
2 tsps. chili powder
1/8 tsp. ground saffron

Heat a non-stick skillet on medium-high with a light coat of cooking spray. Once it’s hot, add the chicken and brown for about 3 minutes. Add the stock, chipotle pepper, cumin, chili powder and saffron. Reduce the heat to medium-low and simmer for another 10 - 15 minutes, or until the chicken is cooked through and the stock reduces a bit.

Spoon into 2 small, warm corn tortillas and top with hominy salsa.

Hominy Salsa

1 15 oz can white hominy
1 small yellow onion, chopped
1 large handful of chopped cilantro
juice of 2 limes

Combine all of the ingredients in a bowl and let stand for 15 - 20 minutes. Serve with tacos, chips, on top of homemade chili, on veggie burgers, etc.