Latest / Bite Me The Show About Edibles / Cannabis Infused Chicken Carnitas Tacos with Salsa Fresca and Chipotle Lime Crema

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Cannabis Infused Chicken Carnitas Tacos with Salsa Fresca and Chipotle Lime Crema · Bite Me The Show About Edibles

• 1:17
  Speaker 1: Hello friends, it's episode 289.
• 1:20
  Speaker 1: And today we are doing chicken carnita tacos.
• 1:23
  Speaker 1: Welcome to Bite Me, the show about edibles, where I help you take control of your high life.
• 1:28
  Speaker 1: I'm your host and certified gonger, margaret, and I love helping cooks make safe and effective edibles at home.
• 1:35
  Speaker 1: I'm so glad you're here.
• 1:37
  Speaker 1: Welcome back, friends, to another wonderful episode of Bite Me.
• 1:41
  Speaker 1: And today, as I mentioned, we are doing chicken carnita tacos with salsa fresca, chipotle lime crema and pickled red onion.
• 1:50
  Speaker 1: So if it didn't already sound amazing, well, I mean, you're in for a real treat today.
• 1:57
  Speaker 1: So if you're just tuning in for the first time, I'm glad you tuned in for this particular one, because who doesn't love tacos?
• 2:01
  Speaker 1: Some of the best food on earth comes in a corn tortilla.
• 2:05
  Speaker 1: If you've been around for a while.
• 2:07
  Speaker 1: I truly appreciate your support for being here and for helping to spread the word about the show.
• 2:12
  Speaker 1: I really do appreciate it because I am a small, independent podcaster just doing my bit.
• 2:18
  Speaker 1: There are challenges to being one independent because I'm not part of a network.
• 2:22
  Speaker 1: I have occasionally been offered to be part of networks and I've turned them down because I hear the ads on other podcasts.
• 2:27
  Speaker 1: When you end up being part of a network and you don't have any control over that.
• 2:31
  Speaker 1: You don't really get any say over which ads play.
• 2:33
  Speaker 1: I know this as well because I will hear local ads from my region on podcasts that are definitely not anywhere being produced anywhere close to where I live.
• 2:42
  Speaker 1: So it's all, that's all, a whole part of that ecosystem.
• 2:46
  Speaker 1: And I want to remain independent for a lot of reasons, because then I don't have anybody telling me what I can and can't say on my own show, and not that I'm talking about anything particularly controversial here.
• 2:55
  Speaker 1: I mean, we're talking about edibles and cannabis.
• 2:58
  Speaker 1: I just want to be able to say and have full control over my own podcast, just like I like making edibles and having full control over how my edibles are produced and how they're made and if I make substitutions and I know what flower I'm using when I'm making my infusions and all those little details that allow me to have a little radical self-reliance when it comes to making my edibles.
• 3:18
  Speaker 1: And I'm sure if you're growing cannabis out there, you feel the same way.
• 3:21
  Speaker 1: I do grow cannabis.
• 3:22
  Speaker 1: Sadly, I've not perfected that particular aspect and even though growing cannabis is easy, growing really beautiful, dank, share-worthy cannabis is not so easy.
• 3:36
  Speaker 1: There is an art to that that I haven't really honed in on yet, but that's okay.
• 3:43
  Speaker 1: I mean, I have a bit of a green thumb and taking on a new challenge is always fun and exciting, and anything that I grow that isn't spectacular makes for excellent edibles, so it's a win-win either way.
• 3:55
  Speaker 1: Some of that self-reliance I know that's why some of you are listening too.
• 3:58
  Speaker 1: Just wanted to mention that because one of the challenges I've been facing lately is with Stripe and Stripe.
• 4:04
  Speaker 1: If you're listening, shame on you.
• 4:05
  Speaker 1: Stripe is trying to shut down my Buy Me A Cookie account the payment processing.
• 4:13
  Speaker 1: Obviously, the account itself would stay in good standing, but and it's not like I pushed that or promoted a whole lot I do get occasional people who support me through that platform and it is so much appreciated and it is something I should probably pay more attention to.
• 4:26
  Speaker 1: But as a as a producer and content creator and podcaster and marketer, I'm wearing all the hat.
• 4:33
  Speaker 1: Sometimes you can't focus on everything all the time all at once, regardless the fact that Stripe, which is the payment processor for a lot of my stuff, is trying to tell me that I am falling under the restricted businesses category of what they will support as far as their payment processing.
• 4:49
  Speaker 1: Unfortunately, as much as I've argued with them, I'm at the mercy of their review.
• 4:54
  Speaker 1: I've appealed it, of course, because I've looked at the restricted businesses for Stripe and I don't sell any physical goods that pertain to cannabis.
• 5:03
  Speaker 1: I don't sell grow equipment that was on there.
• 5:05
  Speaker 1: I don't sell any cannabis, I don't sell infusions, I don't sell anything to do with CBD, and obviously, buy me a cookie has nothing to do with any of those things either.
• 5:16
  Speaker 1: And yet here I am.
• 5:18
  Speaker 1: This is the type of thing that folks in the cannabis community deal with all the time, and I have appealed this one before they tried to shut me down, probably six months ago, I think.
• 5:27
  Speaker 1: They just have bots that go through and they see the word cannabis and they're like, oh, and they're clutching their pearls, and then they're shutting down small creators like myself, which is so frustrating because it's such a waste of time as well, like the time that you spend worrying about it and trying to make your appeals and all this kind of stuff.
• 5:43
  Speaker 1: A payment processor like Stripe, I mean that's a pretty big deal because they make it easy to use and so it integrates with a lot of different platforms.
• 5:51
  Speaker 1: So if that one goes, who knows if they'll shut down other accounts as well that I have.
• 5:56
  Speaker 1: I could always use PayPal as well, but PayPal is also.
• 6:00
  Speaker 1: It can also be tricky, too, because they will not only shut down your account, but they'll take all any money that you had in it as well If you're going the PayPal route.
• 6:08
  Speaker 1: These are challenges that content creators have to deal with all the time, and it's really frustrating because I live in a country that's been federally legal for six years and yet most of these, most of these companies that I have to deal with, are all in the U S.
• 6:19
  Speaker 1: A lot of the stuff that I deal with is in the U S, so I'm paying things for things in U S dollars and having to deal with companies that still remain under federal prohibition.
• 6:26
  Speaker 1: This is my reality.
• 6:28
  Speaker 1: So not to say that I'm not grateful, because obviously I love doing this Otherwise there's no way I'd still be doing it five and a half years later but it's just the reality of the things that we do with.
• 6:37
  Speaker 1: Thank you for all of you who have been following along for all this time and lending me your support and word of mouth is honestly the best way for me to spread the word about this podcast because I also can't really advertise.
• 6:53
  Speaker 1: On a lot of traditional podcast platforms there's a couple out there they don't allow cannabis content, but I chose to get into this space, didn't I?
• 7:00
  Speaker 1: So there's also that Now, before we get into today's recipe, I'm going to choose a card for the cannabis trivia deck.
• 7:13
  Speaker 1: The store in trivia raised to 420,.
• 7:14
  Speaker 1: Picking a random card out of the deck, the question is I'm going to pick another one.
• 7:21
  Speaker 1: I didn't really like that one.
• 7:22
  Speaker 1: Sometimes I read them and I'm like I have no idea, and I don't know if any of you would either.
• 7:25
  Speaker 1: This is a knowledge question.
• 7:27
  Speaker 1: Oh, this one works pretty good.
• 7:29
  Speaker 1: Actually, a knowledge question all hemp sneaker Would it be Adidas, nike, skechers or Reebok?
• 7:42
  Speaker 1: And I find this question very interesting because they did not list the company that I had on the show.
• 7:47
  Speaker 1: I had co-founder Bernardo from 8,000 Kicks on the show.
• 7:52
  Speaker 1: When was that now?
• 7:54
  Speaker 1: A year ago or two years ago?
• 7:56
  Speaker 1: I've had over 60 interviews on the show by now, so sometimes I do tend to forget.
• 8:01
  Speaker 1: He is based over in Portugal, where they do ethical manufacturing and they create waterproof hemp shoes, backpacks and accessories, and that was not, as part of this question, just pure coincidence.
• 8:16
  Speaker 1: However, what sneaker company created an all hemp sneaker Adidas, nike, skechers or Reebok?
• 8:23
  Speaker 1: And if you answered Adidas, you would be correct.
• 8:28
  Speaker 1: Now the only thing I would say is I have never seen Adidas speak to any hemp shoe, so I'd be curious to see.
• 8:34
  Speaker 1: I should.
• 8:35
  Speaker 1: I should look to see if these they're still out there or not.
• 8:37
  Speaker 1: And the one thing curious to see I should.
• 8:38
  Speaker 1: I should look to see if these they're still out there or not.
• 8:42
  Speaker 1: And the one thing I will mention that I prefer 8,000 kicks over Adidas any day is that they are pretty transparent about their manufacturing process and about ensuring that the people who are making these shoes are paid a living wage, and to me, that's important when I'm buying anything and they pack everything in in, in, in, in, in, in, in in in made cardboard and paper, so there's no plastic for you to throw away.
• 9:02
  Speaker 1: When I bought my pair of 8,000 kicks which I did a little while after the show came on because I needed a new pair of sneakers I did not buy any sneakers before.
• 9:09
  Speaker 1: The time was nigh, but the shoes I'd been wearing before were getting pretty bare in the sole and I was really impressed with their packaging.
• 9:18
  Speaker 1: They even sent two pairs of laces.
• 9:19
  Speaker 1: If you haven't heard that episode, go back and check it out, because they are doing some really great things in the world manufacturing ethically with sustainable materials and really doing their best to be as sustainable as possible and transparent as possible.
• 9:31
  Speaker 1: Adidas has nothing on that as far as I'm concerned.
• 9:33
  Speaker 1: They're still making their shoes in sweatshops in China for the lowest possible cost and I'm sure they're not too concerned about the treatment of the workers.
• 9:42
  Speaker 1: I mean, most of those large companies have been taking a task on that over the years.
• 9:47
  Speaker 1: Anyway, we vote with our dollars, my friends, am I right?
• 9:49
  Speaker 1: We vote with our dollars.
• 9:56
  Speaker 1: Let's get into today's recipe the chicken carnita tacos with salsa fresca, chipotle, lime crema and pickled onion.
• 10:05
  Speaker 1: And this recipe was provided by Chef Adam Vandermeer of your Canna Chef, and if you've not checked out that website yet, please do, I'll link to that in the show notes as well.
• 10:15
  Speaker 1: And Adam has been a professional chef for 25 years, but he only started his culinary cannabis journey a little while ago.
• 10:25
  Speaker 1: He says that he made a lot of mistakes.
• 10:27
  Speaker 1: He had mixed results, but he has been doing a lot of research, knowledge seeking and conversations with people who have been in the culinary cannabis game for a long time.
• 10:35
  Speaker 1: He's actually also been a longtime listener of Bite Me the Show About Edibles, which is how I first met Chef Adam, and he is also an integral part of Bite Me Cannabis Club as well, where he shares excellent cooking videos to show you how you can easily infuse some of the meals and foods that we enjoy every day.
• 10:56
  Speaker 1: So he shared this recipe with me as well, because he's doing a beta test for a home meal delivery kit that's infused, and I think that's super exciting because unfortunately, right now it's only you know he's beta testing it in Canada because we are nationally legal, which has a lot of advantages.
• 11:15
  Speaker 1: But this was a beta test for this particular recipe and, with permission, he said, yes, you can share this on the show.
• 11:21
  Speaker 1: He said he would be honored and of course, I'm honored to be working with Adam.
• 11:26
  Speaker 1: So he says about this recipe chicken carnita tacos with a THC twist.
• 11:31
  Speaker 1: These tacos just aren't delicious.
• 11:34
  Speaker 1: They're a vibe Juicy chicken carnitas, zesty salsa fresca and a smoky chipotle lime crema come together in a flavor-packed hug for your taste buds.
• 11:46
  Speaker 1: The secret a little thc infused tomato paste to elevate the experience.
• 11:51
  Speaker 1: Literally perfect for taco night, when you're craving something bold, bright and delightfully chill.
• 11:57
  Speaker 1: And this is, of course, for all you listeners out there who are looking for something that is beyond the sweets, because I know oftentimes edibles when people think of them, they think of brownies, they think of cookies, they think of chocolate and gummies and those things are all wonderful, and as somebody with a pretty healthy sweet tooth, I can confirm that that's a lot of the things that I like to make.
• 12:17
  Speaker 1: But for those who want something that is not on the sweet side, that's not a dessert.
• 12:22
  Speaker 1: These tacos are amazing and you can, of course, make them without infusing them as well, and this was so good as the recipe was written.
• 12:31
  Speaker 1: It came because it was part of this beta test that he's doing for this new business idea.
• 12:36
  Speaker 1: Included in the kit as I received it was the THC infused tomato paste, the fajita spice blend, powdered chicken stock, chipotle powder and white vinegar, and there was also infused olive oil included for those who were looking for a second infusion point so they could increase the potency of this particular recipe.
• 12:57
  Speaker 1: And then you needed to go out and buy some items for the recipe as well.
• 13:02
  Speaker 1: There was.
• 13:03
  Speaker 1: You need to pick up some chicken, red onions, tomatoes, scallions, jalapenos and limes and the tortillas.
• 13:11
  Speaker 1: I opted for some corn tortillas so I can make them as authentically as I possibly could, because in Mexico they tend to do corn more than flour tortillas.
• 13:18
  Speaker 1: He offered a lovely substitution not feeling chicken, no worries.
• 13:23
  Speaker 1: This recipe is super flexible and you all know how much I love a flexible recipe because I think that just means you have.
• 13:31
  Speaker 1: You can work with what you've got, swap it out.
• 13:35
  Speaker 1: So swap out the chicken with tender shredded pork for classic carnita vibes, juicy beef for a hearty twist or even shrimp for a seaside taco party.
• 13:45
  Speaker 1: For plant-based pals, jackfruit or tofu make fantastic substitutes that soak up all the smoky citrusy goodness.
• 13:53
  Speaker 1: Whatever you choose, the THC magic will keep it all groovy and I love these substitutions.
• 13:59
  Speaker 1: For those of you who don't know, jackfruit is an incredible fruit that's used in a lot of vegan cooking.
• 14:04
  Speaker 1: I know my daughter used it quite extensively in her restaurant, her vegan gluten-free restaurant, when she was running that.
• 14:11
  Speaker 1: And when you process jackfruit I mean it was just purchased in the can and then you cut off like a core end, there was like a core.
• 14:19
  Speaker 1: It shreds up very much like shredded beef or shredded chicken and then it is a lovely.
• 14:24
  Speaker 1: It has like that meaty texture.
• 14:26
  Speaker 1: So for those who are looking still looking for a hearty replacement for chicken and you're looking for, maybe, a vegetarian, vegan option, jackfruit is a fantastic way to go.
• 14:35
  Speaker 1: It's something you might not have heard about.
• 14:37
  Speaker 1: You also.
• 14:37
  Speaker 1: I also forgot to mention the sour cream.
• 14:39
  Speaker 1: You need sour cream as well for the grocery list when you're preparing this, but I will have the recipe written out for you so you don't have to worry about that.
• 14:50
  Speaker 1: It'll all be there for you to have at your fingertips when you're out shopping, because I know you're going to want to make these.
• 14:55
  Speaker 1: You're going to want to make these.
• 14:57
  Speaker 1: So it's actually a really simple recipe to put together.
• 15:01
  Speaker 1: It doesn't take that long, and that's one of the other things that I like is you can do it for a weeknight meal.
• 15:05
  Speaker 1: This, for me, made I would say two actually sorry, I shouldn't say two servings.
• 15:11
  Speaker 1: It made we ate it two nights in a row.
• 15:15
  Speaker 1: So there was enough basically four servings, and there was actually a little bit left over that I had a small like lunchtime taco the next day, which was fantastic.
• 15:23
  Speaker 1: I had something else with it as well, because it wasn't a ton left, but it did make that many servings.
• 15:29
  Speaker 1: It is written as four two, so maybe we just weren't super hungry that day, but not because these weren't fabulous.
• 15:36
  Speaker 1: You start out.
• 15:37
  Speaker 1: You start out by preparing your pickled onions, and that I love pickled stuff.
• 15:43
  Speaker 1: I think I feel like, as I've gotten older too, I love pickled items more and more and more.
• 15:48
  Speaker 1: You start out by pickling your red onion, so you just slice up your red onion into slices and then you add white wine vinegar, a little like a pinch of sugar, a pinch of salt, quarter teaspoon actually.
• 16:00
  Speaker 1: If you want to be super specific, you massage it all together and you let it sit while you prepare the rest of the dish, and having those pickled onions to put on the tacos was a really nice touch.
• 16:10
  Speaker 1: And then you have your chipotle lime crema, which was also super easy.
• 16:15
  Speaker 1: You whisk together your sour cream, your chipotle powder, some lime juice and lime zest, salt and pepper, and then you just mix that in.
• 16:23
  Speaker 1: You can add a little more squeeze of lime if you feel that it needs it, and then that's ready.
• 16:29
  Speaker 1: Next thing you're going to do is you've taken your whole chicken breast, you've powdered them dry assuming that's what you're using or you're using your other proteins.
• 16:36
  Speaker 1: If you've opted for that, you mix together the fajita spice blend, the powdered chicken stock, the THC infused tomato sauce, some more lime zest and lime juice, salt and pepper, and then also, if you want to increase the potency of this particular dish, you can also add olive oil here as well.
• 16:56
  Speaker 1: And then you take that mixture, you mix it all up and you cover your chicken breast with it or your proteins, and then you cook it in the pan until it's done and then you shred it or chop it up into pieces.
• 17:08
  Speaker 1: I didn't really shred mine, I more chopped it more than anything, but the chicken did turn out very nice and juicy While the chicken's cooking.
• 17:14
  Speaker 1: This is when you're going to put together your diced tomatoes, some of the scallions, the seeded and chopped jalapeno and some more lime juice, and you let that sit and let the flavors meld a little bit and that's it.
• 17:29
  Speaker 1: So it.
• 17:30
  Speaker 1: I mean I as I explained it.
• 17:33
  Speaker 1: It sounds like a lot, but these things only take a few minutes to put together.
• 17:35
  Speaker 1: It's all being done.
• 17:36
  Speaker 1: While you're you can do other things.
• 17:37
  Speaker 1: I mean the pickles you do first, just so they have the most time to do their pickling magic, and then the crema as well, but then you can put together the salsa while your protein is cooking and then you are just going to warm your tortillas which I did do in the microwave, which is maybe because I have a microwave now, I didn't have a microwave for a very long time and you have dinner and it is delicious and it is fabulous.
• 18:01
  Speaker 1: I don't know what more to say about this, except you should make them, because I will definitely be hanging onto this recipe and making them again because they were so good and I do love something to put together.
• 18:10
  Speaker 1: Sometimes, over the wintertime too, I just do a lot of that roasted root veg and roasted this and roasted that and I do love that I mean especially in the winter and chilies and stews.
• 18:20
  Speaker 1: But now that we're, the days are getting a little bit lighter, longer, brighter.
• 18:24
  Speaker 1: I'm looking for something, and these this something really fit the bill.
• 18:29
  Speaker 1: This recipe, like I said, comes to you from your canner chef, chef Adam Vandermeer.
• 18:34
  Speaker 1: I'm excited to hear about what transpires with the beta testing for the for the home meal infused delivery kit that he is putting together, but I will have to have him on the show at some point to talk about that stuff himself.
• 18:49
  Speaker 1: So do check out your canner chef where cannabis recipes come to life.
• 18:53
  Speaker 1: You can find Adam over there.
• 18:55
  Speaker 1: You can also find him in the Bite Me Cannabis Club and just remember, the Bite Me Cannabis Club is a private community.
• 19:00
  Speaker 1: You can learn more at joinbitemecom.
• 19:02
  Speaker 1: But, of course, there is a whole section that is open to non-members as well, and that includes the challenges section.
• 19:09
  Speaker 1: You can participate in those challenges as well, and there's also the course, the beginner's guide to making edibles.
• 19:16
  Speaker 1: Those are a couple of things that you can participate in without even being a member.
• 19:20
  Speaker 1: If you try this recipe, I would love to hear what you think about it, how you tweaked it, how you made it your own, which protein you chose.
• 19:25
  Speaker 1: Share your pictures.
• 19:27
  Speaker 1: I love to hear.
• 19:28
  Speaker 1: I love it when people reach out to me and let me know what they're making.
• 19:31
  Speaker 1: It really, it really warms my heart.
• 19:33
  Speaker 1: I just want to say thank you for listening today.
• 19:36
  Speaker 1: Don't forget to share this podcast with somebody you think would enjoy this taco recipe.
• 19:42
  Speaker 1: Word of mouth really does help spread the word about the show and it's the best, most effective way to do it, and we're a community of like-minded folks who love making edibles or are curious about making edibles.
• 19:54
  Speaker 1: I'm not going to assume that everybody listening is an edibles pro.
• 19:58
  Speaker 1: But are any of us really?
• 20:00
  Speaker 1: I mean, I'm not.
• 20:01
  Speaker 1: I shouldn't say that.
• 20:05
  Speaker 1: I don't want to discount the experience, the education that I have.
• 20:09
  Speaker 1: I actually did just get my certificate from the Cannabis Institute to be a certified cannabis educator, because I'm always trying to increase my knowledge and keep learning.
• 20:19
  Speaker 1: But I don't want to presume that I'm done learning because I'm not, and I hope that you were all on this journey with me.
• 20:28
  Speaker 1: With that, my friends, I hope you give these chicken carnita tacos a shot.
• 20:32
  Speaker 1: I'm your host, margaret, and until next week stay high.