Posted by: inyomouth | January 25, 2010

Chicken Tacos

After a full week of this…

we were presented with a beautiful, rain-free weekend that inspired me to cook a summer favorite…

Another one of my brain-children is about to hit paper. Delicious, complex, and an excuse for Brita and I to yell olé!

Meet Chicken Taco.

-E


Chicken Tacos

Part 1: Chicken + marinade

1-2 pounds of chicken

8-10 gloves of garlic, chopped

1 lime

3-4 T chili powder

2 T cumin

1 T red pepper flakes

1 generous squeeze of honey

Put all ingredients in a large plastic ziploc bag. Mush the bag. Marinade for at least 30 minutes but no longer than a few hours.

After marinating, cook the chicken. I prefer grilling it but we are grill-less here in inyo so I settled with cooking them in a pan. When done, chop the chicken up in small pieces and set aside.

Part 2: Creamy Verde Sauce

1 cup sour cream

3/4 cup salsa verde

1 small garlic glove minced

Sprinkle of chili powder, cumin, red pepper flakes

Splash of red wine vinegar, small squeeze of honey

Combine all ingredients in a bowl. Taste it and adjust seasonings. Transfer to a prettier bowl to look good in photographs.

Part 3: Assembly

Crumbled Queso Fresco

2 avocados in chunks

1 lime in wedges

1 bag of shredded cabbage

1 onion finely chopped

10-15 White corn tortillas

Creamy Verde Sauce

Chicken

Warm/char the tortillas on the grill or in a pan. Assembly order: tortilla, chicken, sauce, onion, cheese, avocado, cabbage, and a squeeze of lime. Olé!


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