Chicken Taco Cupcakes
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Serves 4
Ingredients
1 guajillo chili pepper (dried)
8oz chicken breast
1/4 tsp kosher salt
1/4 tsp coarse ground pepper
9 8″ flour tortillas
Butter for cupcake pan and tortillas
2 tsp olive oil
1/2 tsp Mexican oregano
1/4 tsp smoked paprika
2 garlic cloves
1 tsp agave
1 cup red onion (sliced)
1 cup black beans (cooked or canned)
2 cups of shredded cheese
12 peppadews
Utensils
Cupcake pan
blender
Instructions
Place guajillo chili pepper in a container with a lid, pour nearly boiling water over chili pepper and cover to rehydrate.
While chili is rehydrating, cut chicken breast into thin strips and then cut chicken strips in half and place in a bowl and season with salt and pepper. Set aside.
Cut each flour tortilla into four equal pieces.
Butter cupcake tin and then arrange three flour tortilla quarters into each cupcake section, covering each cupcake section base completely and making sure each tortilla quarter overlaps the next.
Butter the sections that overlap with a touch of butter, so they do not separate once cooked.
Once chili pepper has rehydrated, remove from water, split, remove seeds and stalk and place in blender.
To blender add 1 tsp olive oil, Mexican oregano, paprika, garlic and agave and pulse for 30 seconds. Ingredients, should be thoroughly mixed.
Heat 1 tsp of olive oil in a skillet and add onion.
Once the aroma of the onion begins to release, add chicken and black beans and toss until ingredients are thoroughly mixed.
Then add blended chili pepper ingredients, and mix thoroughly once more.
Fill tortilla cupcake bases with chicken mixture and top with cheese.
Place in preheated oven at 400 for 5-7mins.
Top your chicken taco cupcakes with peppadew strips and serve.
From diversedinners.com