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Video: Taco Night!

Featuring Honest Weight Food Co-op Member-Owner Rebecca Gorney
Videography and editing by Dave Palestine

Homemade Corn Tortilla

1 cup corn masa flour

3/4 cup warm water

  1. Combine masa and water until a dough forms. Adjust water amount if dough appears crumbly (too dry) or sticky (too wet). Dough should be like the consistency of Play-doh
  2. Form a ball of dough about the size of a golf ball and flatten using a tortilla press or by hand.
  3. Place tortillas on a hot, flat pan. Flip when edges start to curl. Continue to cook, flipping occasionally until tortilla stops puffing up with air/gently browns.


Mexican-style rice

1 cup rice

1 small onion, diced

2 garlic cloves, minced

1 tablespoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried oregano

¼ cup vegetable oil

6 ounces crushed tomato

12 ounces chicken or veggie stock

  1. Heat about 1 tablespoon of the oil. Sauté onion for 3-5 minutes, until slightly browned. Add garlic until fragrant (1-2 minutes).
  2. Add the rest of the oil, all the spices, and rice. Heat through for several minutes until rice grains just start to brown.
  3. Add stock and tomatoes and stir. Bring to a low boil, turn heat down to as low as possible. Cover and cook for 15-20 minutes (until all liquid is absorbed).


Shredded Chicken Taco Filling

1 lb boneless skinless chicken breast

1 tablespoon olive oil

3 Tbsp taco seasoning -or-

     1 Tbsp chili powder

     1 tsp garlic powder

     1 tsp cumin

     1 tsp each of: onion powder, paprika, oregano

1/4 cup water or low sodium chicken broth

2 tablespoons mild chopped green chiles (from 4 oz. can green chiles)

2 tablespoons tomato paste


  1. Bring ample water to a boil to submerge chicken breast. Boil for 20 minutes.
  2. Remove breasts from the hot water and when they are cool enough to handle, use two forks to pull apart flesh
  3. Return the saucepan to the stove, heat oil, add spices, add chicken and stir to evenly coat. Stir in chicken broth, tomato paste and green chilies. Cook for 5 minutes or until heated through. Add additional water/chicken broth if chicken seems dry. Season with salt and pepper to taste and cayenne pepper or hot sauce to taste if desired.

Combine chicken with tortillas, any toppings below and enjoy!


Optional taco toppings:

Shredded lettuce

Chopped tomatoes

Pickled red onion

Chopped cilantro

Chopped fresh onion

Shredded cheddar or jack cheese

Crumbled cotija cheese

Fresh lime juice

Salsa of your choice!


Comprehensive Shopping List

Masa flour

1 cup rice

1 small onion

Head of garlic


onion powder

Garlic powder



vegetable oil

Crushed tomato

Chicken or vegetable stock

1 lb. boneless skinless chicken breast

Olive oil

Chili powder

4 oz. can green chilies

Tomato paste

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