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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)
----------------------------------------------
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


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