Spicy Chicken Tacos
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients
1 1/4 pound Foster Farms Simply Raised boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons vegetable oil
2 Fresno chiles, chopped
1 poblano chile, chopped
1 large yellow onion, chopped
2 large cloves of garlic, finely chopped
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/2 cup chopped fresh cilantro leaves, divided
1/2 small white onion, finely chopped
8 soft taco sized corn and wheat flour blend tortillas
1 cup low-fat sour cream (plus more for topping if wanted)
3 tablespoons chopped chipotles in adobo
Instructions
In a food processor, combine 1 cup sour cream with the chipotles in adobo. Pulse until well combined. Place in a zipper top baggy and set aside.
Preheat large skillet over medium-high heat. Add vegetable oil and chicken. Let the chicken cook for 5 minutes, until no pink remains.
Push chicken to the edges of the pan and add the chiles, garlic, and onion to the pan. Cook for 3 minutes stirring occasionally. Add chili powder, paprika, cumin, coriander, salt, and pepper, Stir to make sure all of the chicken and veggies are coated well. Reduce heat to medium and cover the pan. Cook for 15 minutes, stirring occasionally.
Remove the lid and reduce heat to low, add 1/4 cup of chopped cilantro leaves, let cook on low while you prepare the tortillas.
Place tortillas in a damp paper towel and heat in the microwave for 45 seconds. Remove the tortillas from the paper towel and fill each tortilla with the chicken taco mixture.
Snip a small piece from the corner of the zipper top bag with the chipotle crema and drizzle each taco with it. Then top with the sour cream (if wanted), some of the remaining cilantro leaves and finely chopped white onion.
Yield: Serves 4
From bobbiskozykitchen.com