Sarah gave us this idea for the perfect snack. Fry a tortilla in butter or oil and sprinkle with Cha-cha Lima. Sweet and sassy! Add ginger syrup or fruity vinegar if you wanna get all decadent about it.
1 whole (both sides) chicken breast
1 cup raw unsalted pumpkin seeds
2 onions chopped
3 cloves of garlic
6 lettuce leaves
10 sprigs of cilantro
1.5 tbsp Iowa Nice Spice
1.5 tbsp Coco Corazón
1 tbsp Roxy Taco
Salt to taste
Cover the chicken breast in water in a pot. Add 1/2 the onion. Bring to a boil and simmer 12 minutes. Let cool. Roast the pumpkin seeds in a pan on the stove until they start to pop. Let cool and move into a food processor bowl, along with the rest of the onion, garlic, cilantro, lettuce, jalapeños, and spices. Pulse. Add 1 cup of the cooled chicken stock, blend, taste for salt, then pour into a pot. Shred the chicken and add it to the pot. Simmer for 20 minutes. Sprinkle with fresh lime before serving over rice or roasted sweet potatoes, or in tacos or enchiladas.