hello, i just saw a post about using zucchini instead of pasta for lasagna, and was wondering if that would actually work? the pasta helps to hold it together by absorbing most of the liquids, wouldnt it just fall apart? would eggplant be a better sub? it looked delicious but it also looked like it would fall apart the second my fork would touch it.
For the Anon who made a foodwish for Salbutes. Happy Cinco de Mayo, guyses!
CHIPOTLE SHREDDED CHICKEN:
[ 2 chipotle peppers in Adobo sauce plus 2 tablespoon of the Adobo sauce + 1/4 cup orange juice + 2 teaspoon honey + 1 teaspoon vinegar or lemon juice + 1 lb boneless, skinless chicken breasts + 3 cloves of garlic, minced + salt and pepper ]
Blend the chipotle peppers and adobo sauce. Transfer into a bowl and add the orange juice, honey and vinegar or lemon juice. Whisk to combine with a fork and adjust to taste with salt and pepper.
Season the chicken breast with salt and pepper on each side and place on a heavy bottomed pot. Add the garlic and enough water to just over the chicken. Add in half of the chipotle sauce and bring to a boil.
Once boiling, reduce the heat and simmer for 15 minutes, or until the chicken is cooked. Remove the chicken from the heat and shred with two forks. Return the pot with the shredded chicken to the stove, add in the remaining chipotle sauce and heat over medium-high until the sauce reduces. Set aside.
[ 8 corn tortillas (4 or 6 inch wide) + vegetable oil ]
In a small frying pan over high heat, add about an inch of vegetable oil and heat to 375°F. Fry tortillas until golden and crispy, about 30 seconds per side. Drain on cooling racks or layers of paper towels.
PICKLED RED ONIONS:
[ 1 small red onion, halved and thinly sliced + 3/4 cup distilled white vinegar + 1 teaspoon salt ]
Put red onion in a small bowl with vinegar, 1/2 tsp. of the salt, and pepper. Set aside to marinate at least 30 minutes at room temperature or up to 1 week covered and chilled.
[ Chipotle shredded chicken + fried tortillas + pickled red onion + 1 avocado, diced or sliced + 1 tomato, sliced + sour cream + hot sauce + chopped flat leaf parsley ]
To assemble, divide the shredded chicken mixture among the tortillas, top each with avocado, tomato slices and a few drained pickled red onions each. Put a dollop of sour cream on top and sprinkle with chopped parsley. Serve with hot sauce.