| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Gma3 | 1 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 4 | Chicken breasts, skinned | |
| boned and | ||
| cut into 1/4" dice | ||
| 2 | Onions, cut into 1/2" dice | |
| 1 | Red bell pepper, seeded cut | |
| into | ||
| 1/2" dice | ||
| 2 | Jalapenos, cut into fine | |
| dice | ||
| 3 | Cloves garlic, minced | |
| 1/2 | T | Chili powder |
| 2 | t | Ground cumin |
| 2 | t | Coriander |
| 2 | c | Chicken stock, see recipe |
| below | ||
| 3 | T | Cilantro, chopped |
| 3 | Fully packed cups grated | |
| Jack cheese | ||
| Lime juice to taste | ||
| Salt to taste | ||
| 8 | Warm flour tortillas | |
| Fresh sprigs of cilantro | ||
| Fearing. | ||
| 2 | Chicken carcasses | |
| 1 | T | Olive oil |
| 2 | Onions, peeled and cut into | |
| large dice | ||
| 1 | Carrot, peeled and cut into | |
| large dice | ||
| 1 | Stalk celery, cut into large | |
| dice | ||
| 3 | Sprigs fresh thyme | |
| 3 | Sprigs fresh parsley | |
| 1 | Bay leaf | |
| 1 | t | Black peppercorns |
| 1 | qt | Water to cover |
INSTRUCTIONS
Heat oil in a medium saucepan over medium-high heat. When hot, add chicken and saute' for 5 minutes or until golden brown. Add onions and peppers and saute' for 3 more minutes. Add jalapenos, garlic, chili powder, cumin, and coriander and saute' for 2 minutes. Deglaze with the chicken stock and simmer for 5 minutes or until chicken stock has disappeared. Remove saucepan from heat and fold in cilantro and cheese. Stir until mixture has a creamy consistency. Season with lime juice and salt. Portion "chili" mixture onto 8 warm tortillas. Roll up each tortilla into a cylinder shape, place 2 tacos on each plate side by side. Garnish the top with sprigs of cilantro. Serves 4. Chicken Stock: Have butcher cut carcasses into small pieces or use a cleaver to do so at home. Keep refrigerated until used. Bring a large sauce pot to medium heat and add oil. Add onions, carrots, and celery and saute' for 5 minutes or until onions are transparent. Add chicken carcasses, thyme, parsley, bay leaf, peppercorns, and water to cover. Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface as necessary. Remove pan from heat. Place a strainer in an empty container to hold a large amount of liquid. Pour mixture into strainer and strain. Skim off any surface fat. Recipe from Dean Fearing, Executive Chef at The Mansion on Turtle Creek in Dallas (copyright 1993 by Dean Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3182
Calories From Fat: 1029
Total Fat: 116.6g
Cholesterol: 456.5mg
Sodium: 7568.6mg
Potassium: 4786.7mg
Carbohydrates: 298.1g
Fiber: 45.6g
Sugar: 55.6g
Protein: 235.2g