Salsa

2 MED Jalapeño Peppers

5 MED Tomatoes (or 4 cups cherry tomatoes or use a mix)

1 TBSP Avocado or Coconut Oil

1 LG Onion 

1 TSP Cumin

1 TSP Mustard Seeds

1 TSP Salt

1 TSP Pepper

1 TBSP Apple Cider Vinegar 

1 TBSP Honey

3 TBSP Cilantro 

1 Tomatillo

1 Lime 

1/2 Cup Pineapple or Mango (optional)

How to make it like a boss:

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• Take your 2 pounds of frozen chicken breasts, rinse them and pat them dry with a paper towel. 

• Next, grab your life changing pressure cooker. Put the chicken breasts in, and add 2 cups of coconut water.  I like using coconut water instead of boring water because it really adds to the flavor and moistness of the chicken.

• Then add 3 tablespoons of "Boss Lady Blend" (click here to see recipie) or use any seasonings you like, but at the very least add salt and pepper.

• Close the lid on the pressure cooker, press the chicken/meat button and cook from frozen for 15 min in an 8-quart cooker.  You can also bake the chicken in the oven or even cook it on the stove, if desired as well.  

• Get a large skillet, and heat it up to medium-low heat.  Add in 1 TBSP coconut oil and 1 TBSP olive oil to the pan and let that heat up.

• Dice up a large sweet onion and drop it in the warm skillet, allowing the onion to simmer slowly.

• Once the onions turn translucent, add in 2 TBSP of garlic, and let that brown along with the onions.  

• NOTE: I have issues with acid reflux if onions and garlic are even remotely raw, so I cook them in the oil until they are a deep dark brown color.  This makes the onions a bit more bitter, but free of acid which makes them delicious to me!

• Add in 2 TBSP of tequila, and allow the garlic and onions to caramelize. 

• Sprinkle 2 TBSP of cilantro and stir that into the caramelized garlic and onions.  Let that cook for a couple of minutes.

• TIP: To save time on your salsa, sauté 2 onions in your skillet and once cooked, take half of the onions out and set aside for the salsa.

• Now add in 1 can of organic diced tomatoes and chilis with all the juice from the can to your skillet.  Let the tomatoes, onions, garlic and cilantro simmer for another 10 min.  

• Take your chicken from the pressure cooker and shred it with a fork. Don't throw away the wonderful broth that the chicken and coconut water have made... I have a plan for that!

• Here's the plan...add the juice from the pressure cooker to your skillet and combine thoroughly with the onion, garlic, cilantro and tomatoes, making an incredibly flavorful sauce for your chicken!

• Add the shredded chicken to your sauce and stir, allowing it to simmer for 5 min.  Then take the pan off the heat, and set it to the side.

• Now it's salsa time! 💃🏼 First, dice 1 large onion, and finely chop the jalapeño peppers. Sauté in a skillet with 1 TBSP coconut oil on medium low heat until dark brown.

• Grab your food processor and add the tomatoes, sautéed onions and jalapeños, tomatillo and fruit (optional).  Pulse a few times.  

• Next, add apple cider vinegar, honey, avocado or coconut oil, lime juice squeezed in, cumin, mustard seeds, salt, pepper, cilantro, and pulse several times. 

• Make sure and taste your salsa, and see what else it might need.

• Now, heat up your tortillas in a skillet with a couple of drops of coconut oil.  My current favorite are "Siete" almond flour tortillas which you can find at most health food stores and at Walmart in the frozen food section.  A link to info on Siete and their various amazing products (I also am obsessed with their cassava tortilla chips!) listed in the link below.  

• It's time to put together your taco!  I used some leftover salad for topping and a little shredded hard goat cheese. And don't forget the salsa!  

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