So lately we have been on a bit of a Mexican “Bender” ….

Recently we have discovered a restaurant that is serving up some of the best Mexican food I have had outside of Mexico and quite possibly even in Mexico. We have gone once before about 4 years ago but had seemed to forget about it (Why I have no idea!!!!!) Recently on our trip back to St. Maarten while sitting on the beach enjoying a few well deserved ice cold Caribs after a 4am wake up for a 5 hour flight (Worth It) we had remembered about this little taco restaurant that we had been too a few years back. Needless to say during the 10 days that we spend in St. Maarten we had to have gone there about 5 times. We also had a friend come and stay for a week and he went another 3 times without us. Yes, this may be extreme but the food was delicious. And what made it even better was all of the homemade sauces that the owner was making, she even gave us a bottle of the chipotle sauce which is why I had to make these tacos.

It is funny how sometimes a sauce can dictate your meal.

“Hmmm, I feel like mustard, maybe I should make a hotdog.”

“Cant stop thinking about fish sauce, better make some thai food.”

or “I want some caramel lets do sundays for desert.”

Case in point with this meal. I opened the fridge this morning and saw the bottle of chipotle sauce conveniently sitting next to some chicken and a few beers and the rest was history. So yes, the sauce dictated our lunch. Oh the power of food

I really enjoy making nachos at home because not only can I add as many ingredients as I like with out being charged $1.00 for what seems like 1 tablespoon of the ingredient (Seriously, stop being so cheap people) but also because of the cheese factor. There is nothing worse than getting a plate of nachos to discover that the cheese has been over melted and hard (Kinda like it has been microwaved) or there is only cheese on 1/3 of them. Or when you order fajitas and it says that it comes with a side of sour cream and salsa but the guacamole is $3.00 extra. Fine, I don’t mind paying extra but when everything comes out and the sides are served in what looks like a teaspoon serving dish, it just doesn’t seem fair. Why give me a gigantic fajita tray in which i can make 5 fajitas out of, but give me sides only for two? Makes no sense. I always enjoy the places where you can order the giant bowl of guacamole and the beginning of the meal where they make it tableside, although I tend to eat too much at the beginning. But who doesn’t in that case.

On a side note, my best friend was in Spain and her boyfriend had ordered nachos at a bar in Ibiza and the chips were Doritos cheddar cheese flavoured. Sounds so yummy doesn’t it! If only that place could have been on an episode of Ramsay’s Kitchen Nightmares it would have been very funny to see.

Here are a few reasons why making these at home instead of going out is better:

1. You can limit the amount of salt intake
2. Buying low fat sour cream, making your own pico de gallo and using a reduced fat cheese can help with the fat intake (Majorly)
3. Endless healthy toppings
4. Saying goodbye to hardened cheese
5. It just tastes better!!!

You can make mostly everything a day or two before and seeing as the beginning of hockey season is here (GO CANUCKS) you can make things in advance and when people come over for the game it will be easy to put together:

-Make the dressing a few days in advance and cover well in the fridge. (Great for salads and roasted vegetables as well)

-Make the chicken the night before but don’t reduce all the liquid down so there is something to heat it up in the next day so it wont be dry.

-Assemble the slaw a day before without the dressing.

-Use pre-shredded cheese to save on time

-Try to make the pico de gallo as close to serving as possible so it stays fresh.

First, start by prepping the chicken. I used chicken drumsticks, removed the skin and seasoned them with salt, pepper and chilli powder. You can also use chicken thighs. (Preferably on the bone for more flavour) Marinate them over night or at least for a couple of hours. Next, heat a large pot and crisp up the chicken to give it a nice crust. You may have to do this in batches depending on the size of your pan. Once all the chicken is browned, add it back to the pot. Now it is time to add all the delicious seasonings. This does not have to be too precises and you can always add or take away ingredients depending on your taste. I added two lager (Something like a corona or a coors will do) then enough water to barely cover the chicken. For the seasonings I put in cilantro stems, thai chillies, garlic, onion, chipotle sauce, chilli powder and salt and pepper. Set that over medium heat and let it simmer for 45 minutes or until chicken is cooked through and shreds easily. Remove the chicken from the pot, shred with two forks and return back to the pot. Reduce until the chicken has absorbed most of the liquid.

Meanwhile, start creating the slaw. Mix together cabbages, shredded carrots and broccoli, cilantro, and season with rice wine vinegar and lime. Take your hands and squeeze the dressing into the cabbage so that it starts to soften. Season with salt and pepper and place in the fridge till its time to serve.

Next make the Cilantro Crema. Add all the ingredients to a blender and blend till you have a smooth sauce. Taste and adjust the seasonings as needed

To make the Pico de Gallo, add all the ingredients to a bowl and season with lime juice, salt and pepper to taste.

Lastly, grate the cheese and chop all of the ingredients for the nachos. Set aside

To serve, add the toppings and cheese to the nachos make sure your are laying so you are not left with plain tortilla chips on the bottom. (No one appreciates this) And cook in the oven until the cheese is just melted. Top with drunken chicken and sour cream.