Text 29642, 99 rader
Skriven 2015-08-02 04:40:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1737
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bite-Size Chipotle Chicken Soft Tacos (Tinga De Pollo)
 Categories: Poultry, Vegetables, Appetisers, Cheese, Chilies
      Yield: 24 servings
 
  1 1/2 lb Chicken w/skin and bones
      5 c  Water
      1 lg White onion; finely chopped;
           - divided
      2 cl (large) garlic; 1 whole, 1
           - fine chopped
      1    Turkish bay leaf
           Salt
      1 lb Plum tomatoes; see Cooks'
           - Notes)
      2 tb Oil
    1/2 ts Dried oregano
  1 1/2 tb Fine chopped chipotle in
           - adobo, w/some sauce
     24    (5" - 6") soft corn
           - tortillas
    1/4 c  Crumbled cotija or mild goat
           - cheese
     24 sm Sprigs cilantro

MMMMM-------------------------EQUIPMENT------------------------------
           Instant-read thermometer;
           - (opt)
      1 3  (3") round cookie/biscuit
           - cutter
 
  Combine chicken with water, half of onion, whole garlic
  clove, bay leaf, and 1 teaspoon salt in a medium (3 to 4
  quart) saucepan. Bring to a boil, then reduce heat and
  cook at a bare simmer for 10 minutes. Cover and let sit
  until chicken is just cooked through, about 15 minutes.
  Transfer chicken to a cutting board. Strain and reserve 1
  cup of broth for tinga and save remaining broth for
  another use.
  
  When chicken is cool enough to handle, shred it,
  discarding skin and bones.
  
  Cut an X in the bottom of each tomato. Blanch in a
  saucepan of boiling water for 1 minute. Transfer tomatoes
  to a bowl of ice water. Peel and core, then finely chop.
  
  Cook remaining chopped onion with 1/4 teaspoon salt in oil
  in a 12" heavy skillet over medium heat, stirring
  occasionally, until softened, about 5 minutes. Stir in
  garlic and crumble in oregano, then cook, stirring, until
  fragrant, 1 minute. Add tomato and continue to cook,
  stirring occasionally, until thickened but still saucy, 10
  to 15 minutes.
  
  Preheat oven to 350øF/175øC (a toaster oven works fine,
  too).
  
  Add chicken, 3/4 cup of reserved cooking liquid, and
  chipotle to the tomato sauce and simmer, stirring
  occasionally, until thickened and excess liquid is almost
  completely evaporated, 10 to 15 minutes. Cool to warm and
  moisten with additional cooking liquid if mixture looks
  dry.
  
  Meanwhile, using cookie cutter, cut out a circle from each
  tortilla, stacking 12 in each of two folded sheets of foil
  (reserve remaining tortilla scraps for chilaquiles). Wrap
  each stack in foil and warm through in oven, 5 to 10
  minutes.
  
  To serve, arrange warm tortillas on a heated platter and
  divide chicken mixture among them (about 1 rounded
  tablespoon per tortilla), spooning it onto center of each
  tortilla. Sprinkle with cheese and top each taco with a
  cilantro sprig.
  
  COOKS' NOTES: Chicken mixture can made up to 2 days ahead.
  Reheat in a heavy saucepan over low heat, moistening it
  with water or broth, if necessary.
  
  Although we prefer the flavor of fresh tomatoes in this
  dish, if you want, you can substitute a scant 2 cups of
  drained and chopped canned tomatoes.
  
  Recipe by Melissa Roberts
  
  Gourmet Live | 12-05-2012
  
  MM Format by Dave Drum - 02 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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