| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Sauces, Condiments |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Quick Tomato Sauce |
| 1 |
|
Jalapeno pepper (OR 1/8 tsp red-pepper flakes) |
| 2 |
tb |
Fresh coriander, minced |
| 1 |
|
Lime |
|
|
Salt |
|
|
Pepper |
| 1 |
lb |
Chicken thighs, skinless and boneless |
| 2 |
tb |
Oil |
| 1 |
ts |
Ground cumin |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Lime |
| 8 |
|
Flour tortillas (8-inch) |
| 1 |
|
Ripe avocado |
| 1 |
c |
Sour cream |
INSTRUCTIONS
TOMATO-CORIANDER SALSA: PREPARATION: Make the Quick Tomato Sauce. For The
Salsa, split, seed and mince the jalapeno (use gloves). In a bowl, combine
the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and coriander.
Squeeze the lime; add 1 tablespoon juice to the sauce. Season to taste with
salt and pepper. Set aside. Rub the chicken with oil and cumin and
sprinkle with salt and pepper. Cut lime into 8 wedges. Recipe can be
prepared to this point 2 hours ahead. COOKING and SERVING: Heat the
broiler. Cook the chicken on a rack about 5 inches from heat, turning
once, until browned and just cooked through, about 4 minutes per side. Set
aside, covered, and keep warm. Heat oven to 375F. Wrap tortillas in foil
and warm in oven for 10 minutes. Pit, peel and cut the avocados into
1/2-inch cubes. Cut the chicken into thin slices. Divide chicken among the
tortillas. Top chicken in each tortilla with 2 tablespoons Salsa, 2
tablespoons sour cream and chopped avocado. Use 1 lime wedge per fajita to
squeeze juice over filling. Wrap or fold tortilla around filling. Serve
hot.
Posted to MM-Recipes Digest V5 #023 by "John Weber" <hdbrer@ibm.net> on Jan
22, 98
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