| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Onions; finely chopped |
| 2 |
|
Cloves garlic minced |
| 2 |
tb |
Olive oil |
| 2 |
lg |
Tomatoes; chopped |
| 1 |
c |
Chicken broth |
| 1/4 |
c |
Canned green chiles; chopped |
| 2 |
tb |
Sesame seeds |
| 2 |
tb |
Dryroasted unsalted peanuts |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Cloves |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Dried oregano |
| 2 |
tb |
Ground chili powder |
| 1/4 |
c |
Golden raisins |
| 1/2 |
lb |
Boneless skinless chicken breasts, cut into 2inch x 1/3inch strips |
| 1/2 |
lb |
Smoked skinless chicken breasts, cut into 2inch x 1/3inch strips |
| 1/2 |
oz |
Unsweetened chocolate; grated or cut into fine pieces |
| 8 |
lg |
Flour tortillas |
|
|
Sour cream; for garnish |
|
|
Chopped cilantro for garnish |
INSTRUCTIONS
Saute the onions and garlic in the oil for about 10 minutes or until
tender. Add the tomatoes, chicken broth and green chilis and simmer,
uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron
skillet toast the sesame seeds and peanuts for a few minutes or until they
begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and
chili powder and toast for a few seconds. Remove and cool slightly, then
puree with the raisins to form a paste.
Add the chicken to the sauce and simmer 3 minutes to cook through; add the
smoked chicken and simmer another 3 minutes to warm through. Add the
chocolate and simmer a minute until melted. Stir in the paste and simmer
until thickened to the proper consistency. Meanwhile warm the tortillas on
the oven.
To assemble, put some spoonfuls of chicken and sauce in the middle of a
warm tortillas and roll up, top with more spoonfuls of sauce, sour cream
and cilantro.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6755
Posted to MC-Recipe Digest V1 #306
Date: Sat, 16 Nov 1996 18:02:09 -0500
From: Gail Shermeyer <4paws@netrax.net>
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