Text 6326, 79 rader
Skriven 2013-11-03 04:20:00 av DAVE DRUM (1:123/140)
Ärende: Re-post Chile 4407
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Chicken Tacos Or Tostadas
 Categories: Latino, Poultry, Breads, Chilies, Cheese
      Yield: 5 Servings
 
MMMMM-------------------------SPICE RUB------------------------------
      1 ts Salt
    1/2 ts Ground cumin
      1 ts Oregano
           +=OR=+
      1 ts Thyme
      3 ts Ground red chile; (I love
           - New Mexican Dixon chile)
      1 ts Turbinado sugar *
           Fresh ground black pepper
      2 cl Garlic; minced

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Skinless chicken breast
           - tenders
      1 tb Light olive oil
    1/2 c  Beer
      1 tb Adobo sauce

MMMMM----------------------TACOS & TOPPINGS---------------------------
     12    Corn tortillas, crisp taco
           - or tostada shells
      2 c  Grated cheddar cheese
      3 c  Sliced crisp romaine
           - lettuce
           Cholula or Tamazula hot
           - sauce
           Salsa
      1    Avocado; sliced
 
  This recipe doubles and triples easily. During a Super
  Bowl afternoon, when eating is nonstop, you can saute this
  spicy chicken in batches as you need it. To please kids'
  palates, you can serve the chicken with crisp taco shells
  instead of the soft tortillas. Ortega is a good brand and
  are usually sold 12 to a package.
  
  For the spice rub: Mash together salt, cumin, oregano, red
  chile, sugar, pepper and garlic. (I add the larger amount
  of red chile if there are no children or delicate
  palates.)
  
  Place chicken tenders in a bowl and dump in the spices. If
  you have a favorite spice, add that, too. Rub the spices
  into chicken tenders using your hands.
  
  Heat oil in large 12-inch nonstick skillet. Saute chicken
  for 3-4 minutes on each side, giving it time to caramelize
  before turning. Pour in the beer and deglaze the pan,
  rubbing the chicken around in the deglazing juices. Cook
  for 5 minutes longer.
  
  While the chicken is finishing, warm corn tortillas until
  soft and pliable in a nonstick pan. Place a few strips of
  spicy chicken in the middle of each warm corn tortilla and
  top with cheese, lettuce, hot sauce, salsa and avocado.
  
  * Note: Turbinado sugar is available at Whole Foods,
  Berkeley Bowl and other well-stocked supermarkets.
  
  Serves 4 to 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 09 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never eat Chinese food in Oklahoma. - Bryan Miller 
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