Smoky Chicken Tacos with Black Truffle Guacamole

I'm quick to remind myself that, no matter how liberating and terrifying it is at once, I have absolutely no idea what is to come. But being in this soon-to-be-married phase of life, I can't help but wonder what everything we've done until now, alone and together, will equate to in a few dozen years down the road. 

Every day, I find myself consciously trying to be present to the idea that we're building the lifestyle of our family - the traditions, the culture, the history of us - even if it's just for two. The recipes we create might become a go-to, a celebratory tradition or even just an epic mess to look back on someday.

And so, before the big snowstorm, we found ourselves with a kitchen stocked with everything two thirty-year olds living in a well-prepared city might ever need to survive - water, a steady amount of bulk grains and nuts and a generous hunk of Truffle Tremor. 

Should the apocalypse come, at least we've got cheese.

It's cold out there, and sometimes you just need to spice up an otherwise average night. And for two people who are creating a repertoire, we had big plans: ancho chile pepper and coffee-rubbed chicken and sweet vegetable tacos with black truffle goat cheese guacamole on top.

This recipe is easy. A little too easy, if you know what I mean. It's full of big flavors that pair well together, and has just the right amount of juiciness to keep the chicken moist while not threatening the soft tortilla's life. It's a little smoky, a tiny bit spicy, surprisingly sweet and deliciously tangy.

If you ask anyone you know what their family's greatest food hits are, I promise that you'll get answers. Recipes delivered with a chuckle, a dead pan and an air of reminiscence: a green bean casserole, a juicy filet mignon, summer fruit tarts. And when I think of this, I keep coming back to this article I read a few years ago on how "the single most important thing you can do for your family may be the simplest of all: develop a strong family narrative."

Maybe our narrative is smoky chicken tacos and crazy guacamole. Or maybe it's just doing crazy science experiments in the kitchen. But if it keeps churning out meals like this, it's safe to say that this is a story that I can't wait to write.

Smoky Chicken Tacos with Black Truffle Guacamole

(Inspired by Momocho's Brisket Tacos)

2 chicken breasts

1/4 cup Fair Trade ground coffee (I prefer a Central American bean to keep on theme)

1-2 dried ancho chiles  (or 2 teaspoons ground ancho chile powder)

1/4 teaspoon cinnamon

3 tablespoons sallt (I love Himalayan pink salt for its therapeutic properties)

1/4 cup apple cider vinegar

3 tablespoons tomato paste

1 cup dry red wine

1 onion, quartered

2-3 bay leaves

Black Pepper

Corn Tortillas

Bring a cast iron skillet to medium heat.

In a food processor, combine coffee, ancho chiles, cinnamon and 2 teaspoons salt. Pulse until blended and combined.

Prepare a clean surface, and rub chicken breasts with the coffee-ancho rub. Place chicken breasts on cast iron skillet and sear for 3-4 minutes on each side. Remove from heat.

In a heavy pot or braising pan, place the chicken, red wine, apple cider vinegar, lime juice, quartered onion, tomato paste, a tablespoon of salt, black pepper and bay leaves.

Add water to cover the chicken, and then cover the pot.

Bring to a boil, then lower the heat, simmering covered for another 20 minutes, or until the chicken is cooked through.

Remove the meat and shred, and pour 1/4 of the liquid from the pot over to keep moist.

To serve, place about 1/4 cup of shredded chicken on a warmed tortilla. We topped ours with onion, red pepper, tomatillo and sweet potatoes that were sauteed in chile powder and smoked paprika, as well as the black truffle cheese guacamole, chopped radish and fresh cilantro.

Black Truffle Goat Cheese Guacamole

2-3 ripe avocados, mashed

1 small tomatillo, diced

2 small tomatoes, diced

1 onion, diced

2 tablespoons lime juice

1 teaspoon salt

1/4 cup chopped cilantro

1 small jalapeno, diced (keep seeds for a spicy kick or remove for a more mild experience)

1/4 cup black truffle goat cheese, chopped

Mix together the first eight ingredients in a small bowl, until well combined. Gently fold in cheese.

Happy weekend...

I'm looking forward to a few days of centering myself and cooking up some warming meals while the snow falls outside. Here are a few things that are currently floating around my brain space to take you into the weekend:

• Rediscovered The Pious Bird of Good Omen, the early Fleetwood Mac album, which grooved me toward the end of the week. Really dig the wildly sexy version of "Black Magic Woman." 
• Mesmerized by Yuri Ancarani's video of a Italian marble quarry boss, his gentle gestures and the enormity of it all.
• Reminded by this article of the value of lunchtime walks. We sit too much at work - period. Next week, let's all promise to get out of the office and give our brains a break. 
• And lastly, touched by this beautiful quote on the personal nature of forgiveness that has stuck with me over the past month, from the wonderful revived "Dear Sugar" podcasts on WBUR:

“The hard thing is that you have to do all the work. And the beautiful thing is that you get to do all the work.”

— Cheryl Strayed

Activated Charcoal

Moving to a new city has it's perks, but it also means inheriting a new set of very old pipes.

No matter where you live, there's a good chance that your water is a bit contaminated. In general, water treatment plants work to combat any local water pollutants, but do so by adding disinfectants like chlorine and similar chemicals. While most of our days are spent drinking filtered office water, I started to search for how to make our home tap water a more palatable experience too.

Water contamination has it's own risks, at varying levels and exposures, and every town is required to mail the local annual water quality report to its citizens. If you're looking to nerd out on what's hanging out in your most privileged resource, the Environmental Working Group has a great guide on how to read your local water report and also on how to choose a water filter accordingly.

At-home water filtration options are plentiful, but not all filters are created equally. There are also some very basic options available, and even the simplest technology that is used to purify water across the world is available for the home.

In our own recent hunt for water filtering, we've selected to try a more sustainable solution: charcoal. Activated charcoal is actually a relatively primitive filtration method, and it's a form of activated carbon, which is used in most modern water filters today. What's even more lovely about these sticks is that after you're done using them, they won't end up in a landfill somewhere for the next hundred years. Instead, you can give them a second life in your garden or use as a kitchen deodorizer .

The most readily available brands of charcoal are made of responsibly harvested Japanese oak, and are renowned for their ability to remove impurities, attract chemical compounds and impart alkalizing benefits in your water. Each stick lasts around four months, and using it is as simple as opening a reusable glass bottle and filling it with water. 

If you're interested in giving this type of water filtering a try, check out Kishu Charcoal and Morihata Binchotan Charcoal.

Spicy Turmeric-Honey Elixir

Throughout much of the winter, it's a battle to ward off sickness, particularly when stress levels are high and there are germs abound. Drinking more water and keeping clean hands only goes so far. And for this, I've discovered that turmeric is powdered gold.

How It Works

As our bodies age, they must work harder to balance both the stressors of every day life and healthy restorative rebuilding. Certain herbs and spices called adaptogens can help us respond to these continuously changing environments by normalizing our cells and aiding in the recovery process. Turmeric in particular helps boost the immune system due to it's high antioxidant and anti-inflammatory nature. It's also a great addition to boost skin health, though be careful if applying topically as it stains quite easily. 

How to Use It

Turmeric has a mild peppery taste and is fantastic as a cooking spice in many South Asian and Moroccan dishes. But for a quick remedy, I've been creating a simple paste that can be kept in a jar on the counter for an easy and warming drink.

Spicy Turmeric-Honey Elixir

1/4 cup raw honey

2 teaspoons ground turmeric

1/8 teaspoon cayenne powder

Freshly ground pepper

1/2 lemon

Place honey in a jar or cup. Mix in turmeric and cayenne to create a thick paste. If storing for future use, cover and keep at room temperature.

To serve, scoop a teaspoon into a mug and pour hot water over. Stir spoon until paste is evenly dissolved. Squeeze in 1/2 a lemon and top with plenty of freshly cracked black pepper.