Pulled Chicken Tacos
Mothers Who Brunch: Cook. Snap. Eat. Chat. This was the second installation of our Mothers Who Brunch (MWB) series. Yes, I said SERIES! Yay! Again, the Viking Kitchen was kind enough to open its fantastic kitchen to Michelle and myself.
When Michelle and I planned the first MWB, we never intended it to be a series. In fact, we were already too busy with our current commitments and couldn't even imagine adding more activities to our lives! Lo and behold, we wanted our crazy lives to be even crazier! Why, you ask? Because when you find yourself doing what you are passionate about, you just do it!
I can't wait to share the coming MWB events this year and the recipes that go with it!!! For the meantime, let me share the recipe for this festive Pulled Chicken Tacos. Yep, we had tacos for brunch!
Last June 27. we cooked, we took some photos (snap), we ate and of course we chit-chatted our way through brunch! Before all that, we were lucky enough to get some mobile food styling and photography tips and tricks from these local Instagram rockstars that I stalk: Ezra (@ezgasm) and Hazel (@clari88e_8)!
The Viking Kitchen's showroom was transformed (corners and all) into an Instagramer's dream! There were different vignettes on each table, props were laid out for us and just everyone's creativity coming alive. There was such great energy in the room! I died and went to Prime Rib Roast heaven that day! Nino, Michelle's husband cooked his specialty for us: Roasted Garlic-Capped Prime Rib!!! Oh hohoho WOW!!! It was absolutely amazing! Ultra flavorful and tender then some crunch from the roasted garlic cap! The meat was perfectly done by Nino and that magical Viking oven! *Swoon* It had a probe connected to the oven to monitor the temperature of the meat. (Wait, what?!?) We even roasted the beef for about 3 hours and you could still lean on the closed oven door and not feel the heat! All these features were just everything you could imagine a home-cook's dream to be. I seriously could cook here everyday! The Mothers who Brunch-ed good: Michelle of Momma 'N Manila, Cai of Apples and Dumplings , Tina of The Phenomenal Mama, Joey of 80Breakfasts, myself, Cat of CatJuan.com, Nicole, Mia of Soaperstar Mama and Michelle of My Mom FridayThere's Michelle and myself with what I call the "kitchen glow", red on the cheeks from cooking up a storm! Haha!
We just couldn't stop snapping cause everything was so beautiful and Instagram-worthy! That , I would say is thanks to the team of Boqueria Lifestyle Market !!!Thank you Viking Kitchen!!! Your state-of-the-art kitchen equipment made it so easy to churn out wonderful meals to share with our guests!!! My dream kitchen, for sure!!!
Thank you Glad for our super useful kitchen goodies, Lemons and Greens for our bag of juicy Argentinian Lemons, Shorts Gourmet for the gorgeous Shorbs, The Flour Girl for our absolutely pretty cake and sweet treats, Fotogra Books for GCs of our photobook, Hydration Nation for raffling off your Fifty/Fifty and recycled glass bottles and Kate Adajar of @sliceofk for the artwork that tied in the whole theme!
To know more about our sponsors, please scroll down for their details.
Pulled Chicken Tacos
- 1 sweet red pepper, stemmed and seeded and cut into large rings
- 1 large onion, trimmed and cut into large rings
- 1 lb. boneless skinless chicken breast halves, trimmed
- 1 lb. boneless skinless chicken thighs, trimmed
- 2 Tbsp. cider vinegar
- 1 14.5-ounce cans diced tomatoes
- 2 Tbsp. tomato paste
- 2 Tbsp.Agave Nectar or honey
- 1 Tbsp. whole grain mustard
- 1 tsp. onion powder
- ½ tsp. cumin
- ½ tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. Tabasco sauce
- ½ Tbsp. dried oregano (leaves)
- ½ Tsp. coriander
- 1 Tbsp. hot sauce
- 6 Corn or flour tortillas, for serving
- Cheddar cheese, for serving
- Avocados, for serving
- Sour cream, for serving
- Cilantro, for garnish
- Preheat oven to 275 degrees.
- Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.
- Lay chicken over onions and peppers.
- In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.
- Pour the tomato mixture over the chicken. Cover with parchment paper then foil. (The parchment paper will prevent the tomato acids from reacting with the foil.)
- Place in oven for three hours. If you’re using a slow cooker, dump all the ingredients in and cook on low for 4 hours.
- Remove the pan from oven and peel off parchment paper and foil.
- Place chicken on a cutting board and shred with two forks.
- Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish
- Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.
- Serve on tortillas and garnish with cheddar cheese, cilantro, avocados and sour cream.
Contact no.: 0917-8788818
LEMONS AND GREENS
Contact no.: 0917-3891980/0999-3717156
THE FLOUR GIRL
Contact no.: 0917-5436350
Please feel free to download the recipe cards we gave our guests! Lovely artwork by Kate Adajar of @sliceofk
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All photos take by Jay Santos of Jay Santos Photography.