| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | California | Poultry | 6 | Servings |
INGREDIENTS
| 2 | Dried ancho chilis * see note | |
| 1/3 | c | Tequila |
| 1/4 | c | Lemon juice |
| 3 | Cl Garlic | |
| 1 | tb | Olive oil |
| 1/2 | ts | Dried oregano |
| 1 | ts | Salt |
| 1 1/4 | lb | Boned and skinned chicken |
| Breast halves; cut in strips | ||
| 1/2 | c | Long-grain rice |
| 1/4 | c | Tomato sauce |
| 1 | cn | Pinto beans |
| 6 | md | Flour tortilla |
| 1/2 | c | Guacamole |
| 1/3 | c | Light sour cream |
| 1 | c | Lowfat monterey jack cheese shredded |
| 1 | Classic salsa fresca | |
| 1/2 | c | Fresh cilantro; chopped |
INSTRUCTIONS
Recipe by: Sunset Magazine May 1996 Preparation Time: 1:00 *or New Mexico, or California chilis *may substitute 1 1/4 pounds pork, trim fat or flank steak 1 .Stem and seed chilis. Whirl in a blender until finely ground. Add tequila, lemon juice, 1/4 cup water, garlic, oil, oregano, and 3/4 teaspoon salt. whirl until pureed. Pour over chicken in an airtight bowl. Chill at least 15 minutes or up to 24 hours. 2. On a large baking sheet, lay parallel, about 2 inches apart, 2 metal skewers each about 18 inches long. lift meat from marinade and thread each strip on the pair of skewers. Pat with marinade from bowl. 3. Place skewers on a greased grill on medium high heat or over medium coals. Close lid. Cook, turning often, unti meat is done. 4. RICE: Meanwhile in a saucepan bring 3/4 cup water, rice, tomato sauce and remaining 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered until liquid is absorbed, abou 15 to 20 minutes. 5. BEANS: About 5 minutes before meat is done cook beans(with their liquid in a saucepan until bubbly. 6. TORTILLAS: Lift cooked meat off grill and cover with foil. Heat 1 or 2 tortillas on grill until lightly browned but still soft, turning once,30 to 40 seconds. Stack on platter beneath foil to keep warm. 7. ASSEMBLY: On a board, remove meat from skewers. Lay tortillas flat. Toward one end of each, fill equally with guacamole, sour cream, meat, beans, rice, cheese, 1 cup of the salsa and cilantro. Fold over sides and roll up tightly to enclose. Add more salsa to taste. Guacamole: Pit and peel 2 ripe avocados with a fork. Stir in 1 1/2 tablespoons lime juice, 1 tablespoon chopped fresh cilantro, and 1/2 teaspoon ground cumin. Salsa Fresca: Combine 1 1/2 cups tomato, 1/4 cup green onions, 2 tablespoons jalapeno chi and 1 teaspoon lemon juice and salt to taste in a salsa maker, or chop all ingredients together.
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