| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
California |
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
|
Dried ancho chilis * see note |
| 1/3 |
c |
Tequila |
| 1/4 |
c |
Lemon juice |
| 3 |
|
Cl Garlic |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Dried oregano |
| 1 |
ts |
Salt |
| 1 1/4 |
lb |
Boned and skinned chicken |
|
|
Breast halves; cut in strips |
| 1/2 |
c |
Long-grain rice |
| 1/4 |
c |
Tomato sauce |
| 1 |
cn |
Pinto beans |
| 6 |
md |
Flour tortilla |
| 1/2 |
c |
Guacamole |
| 1/3 |
c |
Light sour cream |
| 1 |
c |
Lowfat monterey jack cheese shredded |
| 1 |
|
Classic salsa fresca |
| 1/2 |
c |
Fresh cilantro; chopped |
INSTRUCTIONS
Recipe by: Sunset Magazine May 1996 Preparation Time: 1:00 *or New Mexico,
or California chilis *may substitute 1 1/4 pounds pork, trim fat or flank
steak
1 .Stem and seed chilis. Whirl in a blender until finely ground. Add
tequila, lemon juice, 1/4 cup water, garlic, oil, oregano, and 3/4 teaspoon
salt. whirl until pureed. Pour over chicken in an airtight bowl. Chill at
least 15 minutes or up to 24 hours. 2. On a large baking sheet, lay
parallel, about 2 inches apart, 2 metal skewers each about 18 inches long.
lift meat from marinade and thread each strip on the pair of skewers. Pat
with marinade from bowl. 3. Place skewers on a greased grill on medium high
heat or over medium coals. Close lid. Cook, turning often, unti meat is
done. 4. RICE: Meanwhile in a saucepan bring 3/4 cup water, rice, tomato
sauce and remaining 1/4 teaspoon salt to a boil. Reduce heat and simmer,
covered until liquid is absorbed, abou 15 to 20 minutes. 5. BEANS: About 5
minutes before meat is done cook beans(with their liquid in a saucepan
until bubbly. 6. TORTILLAS: Lift cooked meat off grill and cover with foil.
Heat 1 or 2 tortillas on grill until lightly browned but still soft,
turning once,30 to 40 seconds. Stack on platter beneath foil to keep warm.
7. ASSEMBLY: On a board, remove meat from skewers. Lay tortillas flat.
Toward one end of each, fill equally with guacamole, sour cream, meat,
beans, rice, cheese, 1 cup of the salsa and cilantro. Fold over sides and
roll up tightly to enclose. Add more salsa to taste.
Guacamole: Pit and peel 2 ripe avocados with a fork. Stir in 1 1/2
tablespoons lime juice, 1 tablespoon chopped fresh cilantro, and 1/2
teaspoon ground cumin.
Salsa Fresca:
Combine 1 1/2 cups tomato, 1/4 cup green onions, 2 tablespoons jalapeno chi
and 1 teaspoon lemon juice and salt to taste in a salsa maker, or chop all
ingredients together.
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