| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Gma3 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 4 |
|
Chicken breasts; skinned, boned, and |
|
|
; cut into 1/4" dice |
| 2 |
lg |
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 |
tb |
Chili powder |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Coriander |
| 2 |
c |
Chicken stock; (see recipe below) |
| 3 |
tb |
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 |
tb |
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 |
sm |
Bay leaf |
| 1 |
ts |
Black peppercorns |
| 1 |
qt |
Water to cover |
INSTRUCTIONS
CHICKEN STOCK
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.
A Message from our Provider:
“Been misunderstood? Imagine how God feels”