March 6, 2025 • 21 mins
Get ready for a flavor explosion in this podcast episode as we explore the art of making chicken carnitas tacos infused with THC. Your culinary journey begins with an engaging introduction from host Margaret, who not only shares the joys of cooking with cannabis but also delves into her unique experiences navigating podcasting as an independent creator. Emphasizing the significance of quality ingredients, she introduces a mouth-watering recipe that combines juicy chicken with vibrant salsas and creamy chipotle lime crema, ensuring a taco night that's anything but ordinary. A big thank you to Chef Adam Vandermay of Your Canna Chef for this delicious recipe!
Magnifying the beauty of culinary creativity, Margaret discusses how easily the recipe can adapt to various dietary preferences. Whether you prefer chicken, pork, beef, or even plant-based alternatives like jackfruit, there’s a satisfying version for everyone at the table. As she guides listeners through each step—preparing pickled onions, creating your own spice blends, and even the option for THC-infused ingredients—cooking becomes an inviting and joyous activity, mirroring her enthusiasm.
This episode shines a spotlight on community sharing, encouraging listeners to try the recipe and share their tweaks, favourite ingredients, and personalized cooking adventures. After all, food is best enjoyed when surrounded by friends and family, and what better way to make memories than with delicious tacos?
Join us as we celebrate the art of cooking with cannabis and the friendships that grow around it. If you enjoy the episode, please share it with someone you think would love these tacos! Don’t forget to subscribe, and let's keep this flavourful community thriving!
Pax Vapor
Get the world's best loose leaf, concentrate and extract vaporizers that elevate your experience.
8000Kicks
Waterproof hemp shoes, boots, backpacks and more. Use code BITEME at checkout.
Visit the website for full show notes, free dosing calculator, recipes and more.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Hello friends, it's episode 289.
And today we are doing chickencarnita tacos.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
I'm so glad you're here.
(00:26):
Welcome back, friends, toanother wonderful episode of
Bite Me.
And today, as I mentioned, weare doing chicken carnita tacos
with salsa fresca, chipotle limecrema and pickled red onion.
So if it didn't already soundamazing, well, I mean, you're in
for a real treat today.
So if you're just tuning in forthe first time, I'm glad you
(00:47):
tuned in for this particular one, because who doesn't love tacos
?
Some of the best food on earthcomes in a corn tortilla.
If you've been around for awhile.
I truly appreciate your supportfor being here and for helping
to spread the word about theshow.
I really do appreciate itbecause I am a small,
independent podcaster just doingmy bit.
There are challenges to beingone independent because I'm not
(01:09):
part of a network.
I have occasionally beenoffered to be part of networks
and I've turned them downbecause I hear the ads on other
podcasts.
When you end up being part of anetwork and you don't have any
control over that.
You don't really get any sayover which ads play.
I know this as well because Iwill hear local ads from my
region on podcasts that aredefinitely not anywhere being
produced anywhere close to whereI live.
(01:30):
So it's all, that's all, awhole part of that ecosystem.
And I want to remainindependent for a lot of reasons
, because then I don't haveanybody telling me what I can
and can't say on my own show,and not that I'm talking about
anything particularlycontroversial here.
I mean, we're talking aboutedibles and cannabis.
I just want to be able to sayand have full control over my
own podcast, just like I likemaking edibles and having full
(01:52):
control over how my edibles areproduced and how they're made
and if I make substitutions andI know what flower I'm using
when I'm making my infusions andall those little details that
allow me to have a littleradical self-reliance when it
comes to making my edibles.
And I'm sure if you're growingcannabis out there, you feel the
same way.
I do grow cannabis.
Sadly, I've not perfected thatparticular aspect and even
(02:15):
though growing cannabis is easy,growing really beautiful, dank,
share-worthy cannabis is not soeasy.
There is an art to that that Ihaven't really honed in on yet,
but that's okay.
I mean, I have a bit of a greenthumb and taking on a new
(02:36):
challenge is always fun andexciting, and anything that I
grow that isn't spectacularmakes for excellent edibles, so
it's a win-win either way.
Some of that self-reliance Iknow that's why some of you are
listening too.
Just wanted to mention thatbecause one of the challenges
I've been facing lately is withStripe and Stripe.
If you're listening, shame onyou.
Stripe is trying to shut downmy Buy Me A Cookie account the
(03:01):
payment processing.
Obviously, the account itselfwould stay in good standing, but
and it's not like I pushed thator promoted a whole lot I do
get occasional people whosupport me through that platform
and it is so much appreciatedand it is something I should
probably pay more attention to.
But as a as a producer andcontent creator and podcaster
and marketer, I'm wearing allthe hat.
(03:22):
Sometimes you can't focus oneverything all the time all at
once, regardless the fact thatStripe, which is the payment
processor for a lot of my stuff,is trying to tell me that I am
falling under the restrictedbusinesses category of what they
will support as far as theirpayment processing.
Unfortunately, as much as I'veargued with them, I'm at the
mercy of their review.
(03:42):
I've appealed it, of course,because I've looked at the
restricted businesses for Stripeand I don't sell any physical
goods that pertain to cannabis.
I don't sell grow equipmentthat was on there.
I don't sell any cannabis, Idon't sell infusions, I don't
sell anything to do with CBD,and obviously, buy me a cookie
has nothing to do with any ofthose things either.
(04:05):
And yet here I am.
This is the type of thing thatfolks in the cannabis community
deal with all the time, and Ihave appealed this one before
they tried to shut me down,probably six months ago, I think
.
They just have bots that gothrough and they see the word
cannabis and they're like, oh,and they're clutching their
pearls, and then they'reshutting down small creators
like myself, which is sofrustrating because it's such a
(04:25):
waste of time as well, like thetime that you spend worrying
about it and trying to make yourappeals and all this kind of
stuff.
A payment processor like Stripe, I mean that's a pretty big
deal because they make it easyto use and so it integrates with
a lot of different platforms.
So if that one goes, who knowsif they'll shut down other
accounts as well that I have.
I could always use PayPal aswell, but PayPal is also.
(04:48):
It can also be tricky, too,because they will not only shut
down your account, but they'lltake all any money that you had
in it as well If you're goingthe PayPal route.
These are challenges thatcontent creators have to deal
with all the time, and it'sreally frustrating because I
live in a country that's beenfederally legal for six years
and yet most of these, most ofthese companies that I have to
deal with, are all in the U S.
A lot of the stuff that I dealwith is in the U S, so I'm
(05:10):
paying things for things in U Sdollars and having to deal with
companies that still remainunder federal prohibition.
This is my reality.
So not to say that I'm notgrateful, because obviously I
love doing this Otherwisethere's no way I'd still be
doing it five and a half yearslater but it's just the reality
of the things that we do with.
Thank you for all of you whohave been following along for
(05:32):
all this time and lending meyour support and word of mouth
is honestly the best way for meto spread the word about this
podcast because I also can'treally advertise.
On a lot of traditional podcastplatforms there's a couple out
there they don't allow cannabiscontent, but I chose to get into
this space, didn't I?
So there's also that Now,before we get into today's
(05:56):
recipe, I'm going to choose acard for the cannabis trivia
deck.
The store in trivia raised to420,.
Picking a random card out ofthe deck, the question is I'm
going to pick another one.
I didn't really like that one.
Sometimes I read them and I'mlike I have no idea, and I don't
know if any of you would either.
This is a knowledge question.
(06:16):
Oh, this one works pretty good.
Actually, a knowledge questionall hemp sneaker Would it be
Adidas, nike, skechers or Reebok?
And I find this question veryinteresting because they did not
list the company that I had onthe show.
I had co-founder Bernardo from8,000 Kicks on the show.
(06:41):
When was that now?
A year ago or two years ago?
I've had over 60 interviews onthe show by now, so sometimes I
do tend to forget.
He is based over in Portugal,where they do ethical
manufacturing and they createwaterproof hemp shoes, backpacks
and accessories, and that wasnot, as part of this question,
(07:03):
just pure coincidence.
However, what sneaker companycreated an all hemp sneaker
Adidas, nike, skechers or Reebok?
And if you answered Adidas, youwould be correct.
Now the only thing I would sayis I have never seen Adidas
speak to any hemp shoe, so I'dbe curious to see.
I should.
I should look to see if thesethey're still out there or not.
(07:26):
And the one thing curious tosee I should.
I should look to see if thesethey're still out there or not.
And the one thing I willmention that I prefer 8,000
kicks over Adidas any day isthat they are pretty transparent
about their manufacturingprocess and about ensuring that
the people who are making theseshoes are paid a living wage,
and to me, that's important whenI'm buying anything and they
pack everything in in, in, in,in, in, in, in in in made
(07:46):
cardboard and paper, so there'sno plastic for you to throw away
.
When I bought my pair of 8,000kicks which I did a little while
after the show came on becauseI needed a new pair of sneakers
I did not buy any sneakersbefore.
The time was nigh, but theshoes I'd been wearing before
were getting pretty bare in thesole and I was really impressed
with their packaging.
(08:06):
They even sent two pairs oflaces.
If you haven't heard thatepisode, go back and check it
out, because they are doing somereally great things in the
world manufacturing ethicallywith sustainable materials and
really doing their best to be assustainable as possible and
transparent as possible.
Adidas has nothing on that asfar as I'm concerned.
They're still making theirshoes in sweatshops in China for
the lowest possible cost andI'm sure they're not too
(08:29):
concerned about the treatment ofthe workers.
I mean, most of those largecompanies have been taking a
task on that over the years.
Anyway, we vote with ourdollars, my friends, am I right?
We vote with our dollars.
Let's get into today's recipethe chicken carnita tacos with
(08:49):
salsa fresca, chipotle, limecrema and pickled onion.
And this recipe was provided byChef Adam Vandermeer of your
Canna Chef, and if you've notchecked out that website yet,
please do, I'll link to that inthe show notes as well.
And Adam has been aprofessional chef for 25 years,
but he only started his culinarycannabis journey a little while
(09:14):
ago.
He says that he made a lot ofmistakes.
He had mixed results, but hehas been doing a lot of research
, knowledge seeking andconversations with people who
have been in the culinarycannabis game for a long time.
He's actually also been alongtime listener of Bite Me the
Show About Edibles, which ishow I first met Chef Adam, and
he is also an integral part ofBite Me Cannabis Club as well,
(09:36):
where he shares excellentcooking videos to show you how
you can easily infuse some ofthe meals and foods that we
enjoy every day.
So he shared this recipe withme as well, because he's doing a
beta test for a home mealdelivery kit that's infused, and
I think that's super excitingbecause unfortunately, right now
(09:58):
it's only you know he's betatesting it in Canada because we
are nationally legal, which hasa lot of advantages.
But this was a beta test forthis particular recipe and, with
permission, he said, yes, youcan share this on the show.
He said he would be honored andof course, I'm honored to be
working with Adam.
So he says about this recipechicken carnita tacos with a THC
(10:19):
twist.
These tacos just aren'tdelicious.
They're a vibe Juicy chickencarnitas, zesty salsa fresca and
a smoky chipotle lime cremacome together in a flavor-packed
hug for your taste buds.
The secret a little thc infusedtomato paste to elevate the
experience.
(10:40):
Literally perfect for taconight, when you're craving
something bold, bright anddelightfully chill.
And this is, of course, for allyou listeners out there who are
looking for something that isbeyond the sweets, because I
know oftentimes edibles whenpeople think of them, they think
of brownies, they think ofcookies, they think of chocolate
and gummies and those thingsare all wonderful, and as
(11:00):
somebody with a pretty healthysweet tooth, I can confirm that
that's a lot of the things thatI like to make.
But for those who wantsomething that is not on the
sweet side, that's not a dessert.
These tacos are amazing and youcan, of course, make them
without infusing them as well,and this was so good as the
recipe was written.
(11:20):
It came because it was part ofthis beta test that he's doing
for this new business idea.
Included in the kit as Ireceived it was the THC infused
tomato paste, the fajita spiceblend, powdered chicken stock,
chipotle powder and whitevinegar, and there was also
infused olive oil included forthose who were looking for a
(11:41):
second infusion point so theycould increase the potency of
this particular recipe.
And then you needed to go outand buy some items for the
recipe as well.
There was.
You need to pick up somechicken, red onions, tomatoes,
scallions, jalapenos and limesand the tortillas.
I opted for some corn tortillasso I can make them as
(12:02):
authentically as I possiblycould, because in Mexico they
tend to do corn more than flourtortillas.
He offered a lovelysubstitution not feeling chicken
, no worries.
This recipe is super flexibleand you all know how much I love
a flexible recipe because Ithink that just means you have.
You can work with what you'vegot, swap it out.
(12:23):
So swap out the chicken withtender shredded pork for classic
carnita vibes, juicy beef for ahearty twist or even shrimp for
a seaside taco party.
For plant-based pals, jackfruitor tofu make fantastic
substitutes that soak up all thesmoky citrusy goodness.
Whatever you choose, the THCmagic will keep it all groovy
(12:46):
and I love these substitutions.
For those of you who don't know, jackfruit is an incredible
fruit that's used in a lot ofvegan cooking.
I know my daughter used itquite extensively in her
restaurant, her vegangluten-free restaurant, when she
was running that.
And when you process jackfruitI mean it was just purchased in
the can and then you cut offlike a core end, there was like
(13:07):
a core.
It shreds up very much likeshredded beef or shredded
chicken and then it is a lovely.
It has like that meaty texture.
So for those who are lookingstill looking for a hearty
replacement for chicken andyou're looking for, maybe, a
vegetarian, vegan option,jackfruit is a fantastic way to
go.
It's something you might nothave heard about.
You also.
I also forgot to mention thesour cream.
(13:28):
You need sour cream as well forthe grocery list when you're
preparing this, but I will havethe recipe written out for you
so you don't have to worry aboutthat.
It'll all be there for you tohave at your fingertips when
you're out shopping, because Iknow you're going to want to
make these.
You're going to want to makethese.
So it's actually a reallysimple recipe to put together.
(13:49):
It doesn't take that long, andthat's one of the other things
that I like is you can do it fora weeknight meal.
This, for me, made I would saytwo actually sorry, I shouldn't
say two servings.
It made we ate it two nights ina row.
So there was enough basicallyfour servings, and there was
actually a little bit left overthat I had a small like
(14:09):
lunchtime taco the next day,which was fantastic.
I had something else with it aswell, because it wasn't a ton
left, but it did make that manyservings.
It is written as four two, somaybe we just weren't super
hungry that day, but not becausethese weren't fabulous.
You start out.
You start out by preparing yourpickled onions, and that I love
(14:30):
pickled stuff.
I think I feel like, as I'vegotten older too, I love pickled
items more and more and more.
You start out by pickling yourred onion, so you just slice up
your red onion into slices andthen you add white wine vinegar,
a little like a pinch of sugar,a pinch of salt, quarter
teaspoon actually.
If you want to be superspecific, you massage it all
(14:51):
together and you let it sitwhile you prepare the rest of
the dish, and having thosepickled onions to put on the
tacos was a really nice touch.
And then you have your chipotlelime crema, which was also
super easy.
You whisk together your sourcream, your chipotle powder,
some lime juice and lime zest,salt and pepper, and then you
just mix that in.
(15:12):
You can add a little moresqueeze of lime if you feel that
it needs it, and then that'sready.
Next thing you're going to do isyou've taken your whole chicken
breast, you've powdered themdry assuming that's what you're
using or you're using your otherproteins.
If you've opted for that, youmix together the fajita spice
blend, the powdered chickenstock, the THC infused tomato
(15:32):
sauce, some more lime zest andlime juice, salt and pepper, and
then also, if you want toincrease the potency of this
particular dish, you can alsoadd olive oil here as well.
And then you take that mixture,you mix it all up and you cover
your chicken breast with it oryour proteins, and then you cook
(15:52):
it in the pan until it's doneand then you shred it or chop it
up into pieces.
I didn't really shred mine, Imore chopped it more than
anything, but the chicken didturn out very nice and juicy
While the chicken's cooking.
This is when you're going toput together your diced tomatoes
, some of the scallions, theseeded and chopped jalapeno and
some more lime juice, and youlet that sit and let the flavors
(16:15):
meld a little bit and that's it.
So it.
I mean I as I explained it.
It sounds like a lot, but thesethings only take a few minutes
to put together.
It's all being done.
While you're you can do otherthings.
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 thesalsa while your protein is
cooking and then you are justgoing to warm your tortillas
(16:39):
which I did do in the microwave,which is maybe because I have a
microwave now, I didn't have amicrowave for a very long time
and you have dinner and it isdelicious and it is fabulous.
I don't know what more to sayabout this, except you should
make them, because I willdefinitely be hanging onto this
recipe and making them againbecause they were so good and I
do love something to puttogether.
Sometimes, over the wintertimetoo, I just do a lot of that
(17:02):
roasted root veg and roastedthis and roasted that and I do
love that I mean especially inthe winter and chilies and stews
.
But now that we're, the daysare getting a little bit lighter
, longer, brighter.
I'm looking for something, andthese this something really fit
the bill.
This recipe, like I said, comesto you from your canner chef,
chef Adam Vandermeer.
(17:22):
I'm excited to hear about whattranspires with the beta testing
for the for the home mealinfused delivery kit that he is
putting together, but I willhave to have him on the show at
some point to talk about thatstuff himself.
So do check out your cannerchef where cannabis recipes come
to life.
You can find Adam over there.
(17:44):
You can also find him in theBite Me Cannabis Club and just
remember, the Bite Me CannabisClub is a private community.
You can learn more atjoinbitemecom.
But, of course, there is awhole section that is open to
non-members as well, and thatincludes the challenges section.
You can participate in thosechallenges as well, and there's
also the course, the beginner'sguide to making edibles.
(18:04):
Those are a couple of thingsthat you can participate in
without even being a member.
If you try this recipe, I wouldlove to hear what you think
about it, how you tweaked it,how you made it your own, which
protein you chose.
Share your pictures.
I love to hear.
I love it when people reach outto me and let me know what
they're making.
It really, it really warms myheart.
I just want to say thank youfor listening today.
(18:25):
Don't forget to share thispodcast with somebody you think
would enjoy this taco recipe.
Word of mouth really does helpspread the word about the show
and it's the best, mosteffective way to do it, and
we're a community of like-mindedfolks who love making edibles
or are curious about makingedibles.
I'm not going to assume thateverybody listening is an
(18:46):
edibles pro.
But are any of us really?
I mean, I'm not.
I shouldn't say that.
I don't want to discount theexperience, the education that I
have.
I actually did just get mycertificate from the Cannabis
Institute to be a certifiedcannabis educator, because I'm
always trying to increase myknowledge and keep learning.
(19:08):
But I don't want to presumethat I'm done learning because
I'm not, and I hope that youwere all on this journey with me
.
With that, my friends, I hopeyou give these chicken carnita
tacos a shot.
I'm your host, margaret, anduntil next week stay high.
Hello friends, it's episode 289.
And today we are doing chickencarnita tacos.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
I'm so glad you're here.
(00:26):
Welcome back, friends, toanother wonderful episode of
Bite Me.
And today, as I mentioned, weare doing chicken carnita tacos
with salsa fresca, chipotle limecrema and pickled red onion.
So if it didn't already soundamazing, well, I mean, you're in
for a real treat today.
So if you're just tuning in forthe first time, I'm glad you
(00:47):
tuned in for this particular one, because who doesn't love tacos
?
Some of the best food on earthcomes in a corn tortilla.
If you've been around for awhile.
I truly appreciate your supportfor being here and for helping
to spread the word about theshow.
I really do appreciate itbecause I am a small,
independent podcaster just doingmy bit.
There are challenges to beingone independent because I'm not
(01:09):
part of a network.
I have occasionally beenoffered to be part of networks
and I've turned them downbecause I hear the ads on other
podcasts.
When you end up being part of anetwork and you don't have any
control over that.
You don't really get any sayover which ads play.
I know this as well because Iwill hear local ads from my
region on podcasts that aredefinitely not anywhere being
produced anywhere close to whereI live.
(01:30):
So it's all, that's all, awhole part of that ecosystem.
And I want to remainindependent for a lot of reasons
, because then I don't haveanybody telling me what I can
and can't say on my own show,and not that I'm talking about
anything particularlycontroversial here.
I mean, we're talking aboutedibles and cannabis.
I just want to be able to sayand have full control over my
own podcast, just like I likemaking edibles and having full
(01:52):
control over how my edibles areproduced and how they're made
and if I make substitutions andI know what flower I'm using
when I'm making my infusions andall those little details that
allow me to have a littleradical self-reliance when it
comes to making my edibles.
And I'm sure if you're growingcannabis out there, you feel the
same way.
I do grow cannabis.
Sadly, I've not perfected thatparticular aspect and even
(02:15):
though growing cannabis is easy,growing really beautiful, dank,
share-worthy cannabis is not soeasy.
There is an art to that that Ihaven't really honed in on yet,
but that's okay.
I mean, I have a bit of a greenthumb and taking on a new
(02:36):
challenge is always fun andexciting, and anything that I
grow that isn't spectacularmakes for excellent edibles, so
it's a win-win either way.
Some of that self-reliance Iknow that's why some of you are
listening too.
Just wanted to mention thatbecause one of the challenges
I've been facing lately is withStripe and Stripe.
If you're listening, shame onyou.
Stripe is trying to shut downmy Buy Me A Cookie account the
(03:01):
payment processing.
Obviously, the account itselfwould stay in good standing, but
and it's not like I pushed thator promoted a whole lot I do
get occasional people whosupport me through that platform
and it is so much appreciatedand it is something I should
probably pay more attention to.
But as a as a producer andcontent creator and podcaster
and marketer, I'm wearing allthe hat.
(03:22):
Sometimes you can't focus oneverything all the time all at
once, regardless the fact thatStripe, which is the payment
processor for a lot of my stuff,is trying to tell me that I am
falling under the restrictedbusinesses category of what they
will support as far as theirpayment processing.
Unfortunately, as much as I'veargued with them, I'm at the
mercy of their review.
(03:42):
I've appealed it, of course,because I've looked at the
restricted businesses for Stripeand I don't sell any physical
goods that pertain to cannabis.
I don't sell grow equipmentthat was on there.
I don't sell any cannabis, Idon't sell infusions, I don't
sell anything to do with CBD,and obviously, buy me a cookie
has nothing to do with any ofthose things either.
(04:05):
And yet here I am.
This is the type of thing thatfolks in the cannabis community
deal with all the time, and Ihave appealed this one before
they tried to shut me down,probably six months ago, I think
.
They just have bots that gothrough and they see the word
cannabis and they're like, oh,and they're clutching their
pearls, and then they'reshutting down small creators
like myself, which is sofrustrating because it's such a
(04:25):
waste of time as well, like thetime that you spend worrying
about it and trying to make yourappeals and all this kind of
stuff.
A payment processor like Stripe, I mean that's a pretty big
deal because they make it easyto use and so it integrates with
a lot of different platforms.
So if that one goes, who knowsif they'll shut down other
accounts as well that I have.
I could always use PayPal aswell, but PayPal is also.
(04:48):
It can also be tricky, too,because they will not only shut
down your account, but they'lltake all any money that you had
in it as well If you're goingthe PayPal route.
These are challenges thatcontent creators have to deal
with all the time, and it'sreally frustrating because I
live in a country that's beenfederally legal for six years
and yet most of these, most ofthese companies that I have to
deal with, are all in the U S.
A lot of the stuff that I dealwith is in the U S, so I'm
(05:10):
paying things for things in U Sdollars and having to deal with
companies that still remainunder federal prohibition.
This is my reality.
So not to say that I'm notgrateful, because obviously I
love doing this Otherwisethere's no way I'd still be
doing it five and a half yearslater but it's just the reality
of the things that we do with.
Thank you for all of you whohave been following along for
(05:32):
all this time and lending meyour support and word of mouth
is honestly the best way for meto spread the word about this
podcast because I also can'treally advertise.
On a lot of traditional podcastplatforms there's a couple out
there they don't allow cannabiscontent, but I chose to get into
this space, didn't I?
So there's also that Now,before we get into today's
(05:56):
recipe, I'm going to choose acard for the cannabis trivia
deck.
The store in trivia raised to420,.
Picking a random card out ofthe deck, the question is I'm
going to pick another one.
I didn't really like that one.
Sometimes I read them and I'mlike I have no idea, and I don't
know if any of you would either.
This is a knowledge question.
(06:16):
Oh, this one works pretty good.
Actually, a knowledge questionall hemp sneaker Would it be
Adidas, nike, skechers or Reebok?
And I find this question veryinteresting because they did not
list the company that I had onthe show.
I had co-founder Bernardo from8,000 Kicks on the show.
(06:41):
When was that now?
A year ago or two years ago?
I've had over 60 interviews onthe show by now, so sometimes I
do tend to forget.
He is based over in Portugal,where they do ethical
manufacturing and they createwaterproof hemp shoes, backpacks
and accessories, and that wasnot, as part of this question,
(07:03):
just pure coincidence.
However, what sneaker companycreated an all hemp sneaker
Adidas, nike, skechers or Reebok?
And if you answered Adidas, youwould be correct.
Now the only thing I would sayis I have never seen Adidas
speak to any hemp shoe, so I'dbe curious to see.
I should.
I should look to see if thesethey're still out there or not.
(07:26):
And the one thing curious tosee I should.
I should look to see if thesethey're still out there or not.
And the one thing I willmention that I prefer 8,000
kicks over Adidas any day isthat they are pretty transparent
about their manufacturingprocess and about ensuring that
the people who are making theseshoes are paid a living wage,
and to me, that's important whenI'm buying anything and they
pack everything in in, in, in,in, in, in, in in in made
(07:46):
cardboard and paper, so there'sno plastic for you to throw away
.
When I bought my pair of 8,000kicks which I did a little while
after the show came on becauseI needed a new pair of sneakers
I did not buy any sneakersbefore.
The time was nigh, but theshoes I'd been wearing before
were getting pretty bare in thesole and I was really impressed
with their packaging.
(08:06):
They even sent two pairs oflaces.
If you haven't heard thatepisode, go back and check it
out, because they are doing somereally great things in the
world manufacturing ethicallywith sustainable materials and
really doing their best to be assustainable as possible and
transparent as possible.
Adidas has nothing on that asfar as I'm concerned.
They're still making theirshoes in sweatshops in China for
the lowest possible cost andI'm sure they're not too
(08:29):
concerned about the treatment ofthe workers.
I mean, most of those largecompanies have been taking a
task on that over the years.
Anyway, we vote with ourdollars, my friends, am I right?
We vote with our dollars.
Let's get into today's recipethe chicken carnita tacos with
(08:49):
salsa fresca, chipotle, limecrema and pickled onion.
And this recipe was provided byChef Adam Vandermeer of your
Canna Chef, and if you've notchecked out that website yet,
please do, I'll link to that inthe show notes as well.
And Adam has been aprofessional chef for 25 years,
but he only started his culinarycannabis journey a little while
(09:14):
ago.
He says that he made a lot ofmistakes.
He had mixed results, but hehas been doing a lot of research
, knowledge seeking andconversations with people who
have been in the culinarycannabis game for a long time.
He's actually also been alongtime listener of Bite Me the
Show About Edibles, which ishow I first met Chef Adam, and
he is also an integral part ofBite Me Cannabis Club as well,
(09:36):
where he shares excellentcooking videos to show you how
you can easily infuse some ofthe meals and foods that we
enjoy every day.
So he shared this recipe withme as well, because he's doing a
beta test for a home mealdelivery kit that's infused, and
I think that's super excitingbecause unfortunately, right now
(09:58):
it's only you know he's betatesting it in Canada because we
are nationally legal, which hasa lot of advantages.
But this was a beta test forthis particular recipe and, with
permission, he said, yes, youcan share this on the show.
He said he would be honored andof course, I'm honored to be
working with Adam.
So he says about this recipechicken carnita tacos with a THC
(10:19):
twist.
These tacos just aren'tdelicious.
They're a vibe Juicy chickencarnitas, zesty salsa fresca and
a smoky chipotle lime cremacome together in a flavor-packed
hug for your taste buds.
The secret a little thc infusedtomato paste to elevate the
experience.
(10:40):
Literally perfect for taconight, when you're craving
something bold, bright anddelightfully chill.
And this is, of course, for allyou listeners out there who are
looking for something that isbeyond the sweets, because I
know oftentimes edibles whenpeople think of them, they think
of brownies, they think ofcookies, they think of chocolate
and gummies and those thingsare all wonderful, and as
(11:00):
somebody with a pretty healthysweet tooth, I can confirm that
that's a lot of the things thatI like to make.
But for those who wantsomething that is not on the
sweet side, that's not a dessert.
These tacos are amazing and youcan, of course, make them
without infusing them as well,and this was so good as the
recipe was written.
(11:20):
It came because it was part ofthis beta test that he's doing
for this new business idea.
Included in the kit as Ireceived it was the THC infused
tomato paste, the fajita spiceblend, powdered chicken stock,
chipotle powder and whitevinegar, and there was also
infused olive oil included forthose who were looking for a
(11:41):
second infusion point so theycould increase the potency of
this particular recipe.
And then you needed to go outand buy some items for the
recipe as well.
There was.
You need to pick up somechicken, red onions, tomatoes,
scallions, jalapenos and limesand the tortillas.
I opted for some corn tortillasso I can make them as
(12:02):
authentically as I possiblycould, because in Mexico they
tend to do corn more than flourtortillas.
He offered a lovelysubstitution not feeling chicken
, no worries.
This recipe is super flexibleand you all know how much I love
a flexible recipe because Ithink that just means you have.
You can work with what you'vegot, swap it out.
(12:23):
So swap out the chicken withtender shredded pork for classic
carnita vibes, juicy beef for ahearty twist or even shrimp for
a seaside taco party.
For plant-based pals, jackfruitor tofu make fantastic
substitutes that soak up all thesmoky citrusy goodness.
Whatever you choose, the THCmagic will keep it all groovy
(12:46):
and I love these substitutions.
For those of you who don't know, jackfruit is an incredible
fruit that's used in a lot ofvegan cooking.
I know my daughter used itquite extensively in her
restaurant, her vegangluten-free restaurant, when she
was running that.
And when you process jackfruitI mean it was just purchased in
the can and then you cut offlike a core end, there was like
(13:07):
a core.
It shreds up very much likeshredded beef or shredded
chicken and then it is a lovely.
It has like that meaty texture.
So for those who are lookingstill looking for a hearty
replacement for chicken andyou're looking for, maybe, a
vegetarian, vegan option,jackfruit is a fantastic way to
go.
It's something you might nothave heard about.
You also.
I also forgot to mention thesour cream.
(13:28):
You need sour cream as well forthe grocery list when you're
preparing this, but I will havethe recipe written out for you
so you don't have to worry aboutthat.
It'll all be there for you tohave at your fingertips when
you're out shopping, because Iknow you're going to want to
make these.
You're going to want to makethese.
So it's actually a reallysimple recipe to put together.
(13:49):
It doesn't take that long, andthat's one of the other things
that I like is you can do it fora weeknight meal.
This, for me, made I would saytwo actually sorry, I shouldn't
say two servings.
It made we ate it two nights ina row.
So there was enough basicallyfour servings, and there was
actually a little bit left overthat I had a small like
(14:09):
lunchtime taco the next day,which was fantastic.
I had something else with it aswell, because it wasn't a ton
left, but it did make that manyservings.
It is written as four two, somaybe we just weren't super
hungry that day, but not becausethese weren't fabulous.
You start out.
You start out by preparing yourpickled onions, and that I love
(14:30):
pickled stuff.
I think I feel like, as I'vegotten older too, I love pickled
items more and more and more.
You start out by pickling yourred onion, so you just slice up
your red onion into slices andthen you add white wine vinegar,
a little like a pinch of sugar,a pinch of salt, quarter
teaspoon actually.
If you want to be superspecific, you massage it all
(14:51):
together and you let it sitwhile you prepare the rest of
the dish, and having thosepickled onions to put on the
tacos was a really nice touch.
And then you have your chipotlelime crema, which was also
super easy.
You whisk together your sourcream, your chipotle powder,
some lime juice and lime zest,salt and pepper, and then you
just mix that in.
(15:12):
You can add a little moresqueeze of lime if you feel that
it needs it, and then that'sready.
Next thing you're going to do isyou've taken your whole chicken
breast, you've powdered themdry assuming that's what you're
using or you're using your otherproteins.
If you've opted for that, youmix together the fajita spice
blend, the powdered chickenstock, the THC infused tomato
(15:32):
sauce, some more lime zest andlime juice, salt and pepper, and
then also, if you want toincrease the potency of this
particular dish, you can alsoadd olive oil here as well.
And then you take that mixture,you mix it all up and you cover
your chicken breast with it oryour proteins, and then you cook
(15:52):
it in the pan until it's doneand then you shred it or chop it
up into pieces.
I didn't really shred mine, Imore chopped it more than
anything, but the chicken didturn out very nice and juicy
While the chicken's cooking.
This is when you're going toput together your diced tomatoes
, some of the scallions, theseeded and chopped jalapeno and
some more lime juice, and youlet that sit and let the flavors
(16:15):
meld a little bit and that's it.
So it.
I mean I as I explained it.
It sounds like a lot, but thesethings only take a few minutes
to put together.
It's all being done.
While you're you can do otherthings.
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 thesalsa while your protein is
cooking and then you are justgoing to warm your tortillas
(16:39):
which I did do in the microwave,which is maybe because I have a
microwave now, I didn't have amicrowave for a very long time
and you have dinner and it isdelicious and it is fabulous.
I don't know what more to sayabout this, except you should
make them, because I willdefinitely be hanging onto this
recipe and making them againbecause they were so good and I
do love something to puttogether.
Sometimes, over the wintertimetoo, I just do a lot of that
(17:02):
roasted root veg and roastedthis and roasted that and I do
love that I mean especially inthe winter and chilies and stews
.
But now that we're, the daysare getting a little bit lighter
, longer, brighter.
I'm looking for something, andthese this something really fit
the bill.
This recipe, like I said, comesto you from your canner chef,
chef Adam Vandermeer.
(17:22):
I'm excited to hear about whattranspires with the beta testing
for the for the home mealinfused delivery kit that he is
putting together, but I willhave to have him on the show at
some point to talk about thatstuff himself.
So do check out your cannerchef where cannabis recipes come
to life.
You can find Adam over there.
(17:44):
You can also find him in theBite Me Cannabis Club and just
remember, the Bite Me CannabisClub is a private community.
You can learn more atjoinbitemecom.
But, of course, there is awhole section that is open to
non-members as well, and thatincludes the challenges section.
You can participate in thosechallenges as well, and there's
also the course, the beginner'sguide to making edibles.
(18:04):
Those are a couple of thingsthat you can participate in
without even being a member.
If you try this recipe, I wouldlove to hear what you think
about it, how you tweaked it,how you made it your own, which
protein you chose.
Share your pictures.
I love to hear.
I love it when people reach outto me and let me know what
they're making.
It really, it really warms myheart.
I just want to say thank youfor listening today.
(18:25):
Don't forget to share thispodcast with somebody you think
would enjoy this taco recipe.
Word of mouth really does helpspread the word about the show
and it's the best, mosteffective way to do it, and
we're a community of like-mindedfolks who love making edibles
or are curious about makingedibles.
I'm not going to assume thateverybody listening is an
(18:46):
edibles pro.
But are any of us really?
I mean, I'm not.
I shouldn't say that.
I don't want to discount theexperience, the education that I
have.
I actually did just get mycertificate from the Cannabis
Institute to be a certifiedcannabis educator, because I'm
always trying to increase myknowledge and keep learning.
(19:08):
But I don't want to presumethat I'm done learning because
I'm not, and I hope that youwere all on this journey with me
.
With that, my friends, I hopeyou give these chicken carnita
tacos a shot.
I'm your host, margaret, anduntil next week stay high.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!