When cooking, any home chef should be able to make last-minute adjustments to his/her menu. This weekend I had planned to make pork carnitas. I had bought a nice chunk of pork shoulder on Thursday along with all the accouterments. When I took out the pork from the fridge yesterday to let it get to room temp before cooking, I noticed something funny. Rather, I smelled something funny. My beautiful cut of pork smelled...well, funky. Perhaps I was too optimistic in thinking that I could keep the meat refrigerated for four days without it going bad. Was I crazy to think this?
Having to scrap my idea of making carnitas, along with my beautiful pork shoulder (the marbling was superb), I had to think of a plan B. I still wanted to keep with the Mexican theme so I took out some chicken breasts from the freezer to defrost and went searching for a chicken taco recipe that would use ingredients I already had at home (it was a lazy weekend. Didn't even feel like leaving my cozy apartment).
I came across this recipe that fit the bill. I made one big adjustment to it though. Instead of frying the chicken breasts, I decided to poach them using this as a guide. As a result, I did not use one drop of oil in the entire recipe. The only fat came from the avocado and the tortilla. Even though this was a very low fat meal, it was full of flavor. I am definitely going to make this recipe again.