Text 6845, 98 rader
Skriven 2013-11-19 08:58:50 av Dave Drum (1:261/38)
Ärende: Chile 4579
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: No Can Beato This Taquito
 Categories: Latino, Poultry, Chilies, Sauces, Booze
      Yield: 24 servings

      4 tb Olive oil
      1 lg Red onion; diced
      1    Red bell pepper; julienned
      2    Jalapenos; diced, seeded
      2 md Red potatoes; in 1/2" cubes
      2 tb Minced garlic
      2 lb Chicken breast; boned,
           Skinned, in 1" strips
      1 tb Dried oregano
      1 ts Ground cumin
           Salt & pepper
      3 oz Your favorite tequila
      1    Lime; juiced
      2 tb Minced fresh cilantro
           - leaves
     24    Corn tortillas

MMMMM-------------------------GUACAMOLE------------------------------
      3    Ripe avocados; peeled,
           - seeded
      1    Jalapeno; seeded, minced
    1/4 c  Diced red onion
    1/4 c  Diced tomato
    1/2    Bottle of your favourite
           - beer
      4 tb Sour cream
      1    Lime; juiced
    1/4 c  Cilantro leaves
           Salt & pepper

MMMMM----------------------TOMATILLO SALSA---------------------------
      8    Fresh tomatillos
           Olive oil
    1/2 c  Diced red onion
    1/2 c  + 3 tb diced tomato
    1/4 c  Water
      1 ts Minced garlic
      1 ts Chopped cilantro leaves
      1 tb White vinegar
      2 tb Hot sauce
           Salt & pepper
      2 tb Sour cream

  Recipe courtesy Guy Fieri

  Rub tomatillos with oil; grill until browned all over.

  Place the tomatillos in a blender with remaining
  ingredients and puree. Season with salt and pepper. Top
  with sour cream and chopped tomatoes and serve.

  Yield: about 3 cups

  In medium saute pan over medium to high heat, add oil,
  onions, red bell peppers, jalapeno pepper, potatoes,
  garlic and chicken. Saute until chicken is cooked and
  vegetables are soft. Add the oregano and cumin and season
  with salt and pepper, to taste.

  Deglaze with tequila and the lime juice and let simmer
  until liquid is almost evaporated.

  Remove from heat. Shred the chicken with 2 forks and let
  cool. Stir in the cilantro.

  Wrap tortillas in paper towels and microwave for 2 minutes
  to make tortillas pliable. Place about 4 tablespoons of
  chicken mixture on 1 tortilla, roll tightly and close with
  a toothpick.

  In large cast iron skillet, heat 1/2-inch of oil to
  350øF/175øC.

  Add rolls to hot oil, placing toothpick seam down. Cook
  for 2 minutes or until golden brown and turn to other
  side.

  Remove and drain on paper towel. Remove toothpicks and
  serve with guacamole and salsa.

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 06 June 2009

  Uncle Dirty Dave's Archives

MMMMM

... If one synchronised swimmer drowns, do the rest drown too?

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