Pork and Chicken Tacos with Rice and Beans.

This is a version of taco night. I marinated the chicken breasts and boneless pork chops. I served it with Mexican rice and re-fried beans. Here is the recipe for the pork and chicken:

Marinated Pork and Chicken Tacos
Boneless pork chops
2 chicken breasts
mesquite seasoning
salt
pepper
Italian seasoning
chili garlic paste
half an onion sliced
olive oil
cumin
For the Tacos and the garnish
mozzarella cheese
corn tortillas
salsa verde
diced onions

Method:
cut the chicken into strips. Then combine the seasonings in a bowl and mix them with the meat. Make sure that the meat is fully coated with the seasonings. Marinate for 30 minutes. You can marinate the meat longer if you wish for more flavor.  Then in a pan with some oil cook the meat about 5 minutes on each side on medium high heat. When meat is done chop the meat into bite sized pieces.

Tacos:
Take two tortillas and place some of the cheese between the two tortillas. Place the tortillas in the toaster oven until they are pliable. Then take the tortillas and place some of the meat on the tortillas. Then place the diced onions and salsa verde. With that you have a a great taco to serve along side beans and rice.

Mexican Rice:
1 cup of uncooked rice
salt
2 cups chicken stock
cumin
1/2 cup of tomato sauce
half a diced onion
garlic powder
oil

Method:
Heat a pan to medium heat and with enough oil to coat the bottom of the pan. Add the rice and saute until golden and puffy. Then add the onions and cook for 2 minutes. Then add the tomato sauce and the chicken stock. Stir to incorporate. Bring to a boil and then when its at a boil bring to a low heat and cover for 20-25 minutes.


Beans:
I have leftover re-fried beans so i just reheated those. If you do not have any re-fried beans left over, use the recipe I made earlier on the blog. Enjoy!