Ingredients Veggies of choice (usually a couple bell peppers, large onion and poblano) Cut into slices about 2-3 inches long (or whatever you want) 1-2 tbsp oregano Salt to taste Instructions Pan fry veggies with a couple tbsp of olive oil in large skillet Add spices when about half cooked Serve with whatever mexican dish you are making (burrito, bowl, tacos, etc.) when veggies are al dente!
Ingredients 2 lb boneless skinless chicken breasts or thighs, cut into 1" pieces 1 cup dill pickle juice 1 large egg 1 cup milk 1 cup flour 1 tbsp confectioners sugar 1 tsp paprika 1 tsp pepper 1 tsp salt Canola oil for frying (or other mild oils work too) Instructions Put chicken in bowl with pickle juice and let sit for a minimum of 1 hour. Overnight is even better Drain out the pickle juice. In a separate bowl, mix milk and egg, and then pour into chicken bowl In a new bowl add all dry spices, mix well. Heat up oil in a deep dish so it doesn’t splatter unduly Grab individual chicken pieces out of chicken bowl and dip well into dry bowl. Then throw in fryer for 3-3.5 minutes. Note the time, too short will be undercooked and too long turns the chicken too dry. You may need to experiment depending on your oil temperature Cook in batches and then serve with dipping sauces