| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Cklive06 |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Ripe; red tomatoes |
| 3 |
|
Canned chile chipotles en adobo |
| 1/4 |
c |
Water or chicken stock |
| 1/3 |
c |
Vegetable oil |
| 4 |
lg |
Garlic cloves; finely chopped |
| 1 |
lg |
Onion – (or 2 medium); thinly sliced |
|
|
Into half-moons -; (abt 2 cups) |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Freshly-grated nutmeg |
| 6 |
c |
Shredded cooked chicken |
|
|
(or use any other cooked meat) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Heat a griddle or cast-iron skillet over high heat until a drop of water
sizzles on contact. Roast the tomatoes, turning several times, until
blackened on all sides. Let sit until cool enough to touch; working over a
bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop
the flesh roughly, and set aside. In a blender or food processor fitted
with the steel blade, puree the chipotle chiles and the sauce that clings
to them with the water or stock. Set aside. In a large skillet heat oil
over high heat until very hot but not quite smoking. Add the garlic and
onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg,
and pureed chipotles and cook, stirring, another 3 minutes. Reduce the heat
to medium, add the shredded meat, and simmer, uncovered, until most of the
liquid has evaporated, about 10 minutes. Season with salt and pepper and
serve at once. This recipe yields 4 servings as a main dish, more as a
filling for tacos.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Zarela
Martinez, "Food From My Heart" From the TV FOOD NETWORK - (Show # CL-9119
broadcast 04-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-07-1998
Recipe by: Zarela Martinez
Converted by MM_Buster v2.0l.
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