I have always love tacos but last month I tasted beef tongue tacos at one of the mexican restaurants in Montreal, and it ah-maaaa-ziiiing!! Seriously, I can't get back to normal tacos. I have been always a big fan of beef tongue dishes, but putting it in tacos was never occured to mind. The tongue was well prepared, perfectly charred on the outside but juicy in the inside. 

Since I can't find this dish in Quebec city, I decided to make it myself, with a bit of Asian touch, of course!

A holy matrimony between my favorite slow-cooked beef curry and my all time favorite pub snack, rendang and nachos on one plate. Double awesomeness on one plate. It is healthy too, I mean it is covered with a mountain festive colored fruits, so it must be healthy.. maybe.. 

Anyway, I am not here to discuss about what is a healthy snack, I am here to share my latest craving recipe, so for the love of rendang and nachos, here is Rendang Nachos...

Today's recipe is not a typical Indonesian dish, I got the idea from watching a food channel instead. This is what happen when you watch half dozen episodes of cooking shows after 10 PM instead of going to bed like a responsible adult, you end up wanting to try the recipe you watched for breakfast.

Ingredients:

45 ml Olive Oil
15gr Butter
3/4 red onion, finely chopped
2 piece deboned chicken breast
15gr chilli flake
1tsp dried oregano
2 Bell peppers, deseeded and cut in strips (to add cheerfulness and color, pick the red and yellow one)

Garnish:
1 diced tomato
1 avocado, sliced (or guacamole would be best)
salsa
Sour cream
Fresh lettuce
Corriander leaves (optional)
Shredded cheese
1/4 red onion, thinly wedged
1/2 lemon (optional)
8-10 tortilla or pita (I used pita this time)

1. Sauté the onion with olive oil and butter
2. When the onion starts to smell nice, put the deboned meat.
3. Put chilli flake and dried oregano in
4. After the meat looks like half done, put in the bell pepper, let it sauté a bit but dont let it go soggy!

When its all done, cut the chicken in strips. You can do this before cooking the meat but I prefer to do it after its cooked so it doesnt loose to much juice and become to dry.

Garnish it the way you want, squeeze the lemon to sprinkle a bit the juice then wrap it up... Bon Appetito!

Note: Some people also put zucchini in their fajitas sauté. thats the fun part of this recipe, you can always throw in other veggies you like, or in my case, whatever I have left in my fridge :)