Chipotle Chicken Tacos

This might not be the best photo in the world... You're lucky you have a photo at all, actually. I'd piled my toppings on these babies and was headed out the door when the little quiet voice in my head said, "Take a picture, fool!!"... so I tried to push some of the lettuce and cilantro out of the way so you could see the actual filling... O well. Just trust me that there is some tasty chicken, pepper jack cheese and sour cream under all that greenery.

Photo snapped, I proceeded to join the hubs in front of the tv (football was on!!!). I took a bite, looked at him and said, "Dif if dewifuff!!!!" (yes, Mom, my mouth was full.) Seriously dewifuff.

The filling was nice and spicy, but the cool, creamy sour cream cut it so that it was the right amount of hot. (Meaning, it didn't make me cry this time!) Now, I did mess with it a little. (Big surprise.) Rather than add the can of diced tomatoes, I used an already-opened jar of salsa. Same difference, I thought. The salsa was "chipotle" flavored, so I kept to the theme. My suggestion to you would be: Use tomatoes if you have them or if you want milder tacos, but feel free to use whatever salsa you have on hand or like. My other suggestion: Make sure you get quality corn tortillas. Ours split down the middle, leading to rather messy eating.

I cannot fully express my love for these tacos. They were the absolute perfect meal for us last night. It was cold outside and in and I was in one of those Pajama Sunday kind of moods. You cannot go wrong with this recipe.

Chipotle Chicken Tacos
c/o Culinate
http://www.culinate.com/search/q,vt=top,q=chipotle+chicken+tacos/2188

For the chicken
2 Tbsp. canola or olive oil
1 small onion, finely chopped
2 cloves of garlic, crushed
¾ tsp. dried oregano, freshly crumbled
¼ tsp. freshly ground black pepper
1 cup chicken broth
1 (14½ oz.) can whole tomatoes, chopped, with juice
1 lb. boneless, skinless chicken thighs (or breasts if you prefer)
1 to 2 chipotle peppers canned in adobo sauce, finely chopped
1 cinnamon stick
1 whole piece of star anise
Salt to taste

For the tacos
8 to 12 corn tortillas
1 cup grated jack cheese
1 cup fresh cilantro, washed, dried and destemmed
1 cup romaine lettuce, washed, dried and cut into shreds
Sour cream (optional

In a large saucepan over medium heat, heat the oil. Add onion, garlic, oregano, and pepper. Cook until the onion begins to soften and turn brown on the edges; add the stock, the juice from the tomatoes, and the chicken.

Bring to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Remove the chicken from the pan and set aside to cool.

Add chopped tomatoes, chipotle peppers, cinnamon, and star anise to the pot, and simmer 15-20 minutes, until the liquid is reduced in half, and more saucy than brothy. When the chicken is cool enough to handle, shred the meat into bite-size pieces. Return chicken to the pot and simmer until it is heated through. Remove the whole spices before serving.

To make the tacos, first warm the tortillas. You can fry them in oil if you like, following the package instructions, or wrap half of them in a paper towel and cook them for 40 seconds in the microwave (the tortillas seem to warm better in smaller quantities, plus your second — and third — tacos will be just as hot as the first if you warm them in batches). For each taco, spoon some of the chicken filling into the tortilla, top with grated cheese, cilantro, and shredded lettuce, and sour cream if you wish.

See the recipe...

Chili Shrimp and Coconut Risotto

I tell ya, chili and coconut are friends. Good friends. And I especially enjoy when shrimp is invited to their party.

This is one of the recipes saved in the Great Recipe Cull of a month or so ago. It makes me smile that it was pulled from a magazine in 2002. Ah, memories.

I am so glad I learned how great Thai red chili paste is. I eventually found it in a jar, rather than a can (so I can save it in the fridge), and I just love the heat it provides. Nothing drastic, but enough to make your nose run and the back of your neck sweat. Its not the same fire you get with buffalo wings, and for that, I am grateful!

One edit I think this recipe could use... more scallions. It asked for one, I used two, and I felt like it got lost in the rice. Next time, I'll probably go with at least 4. Oh, and in case anyone is counting, I used "lite" coconut milk. I try to save calories where I can - especially since we followed dinner with angel food cake alongside that blueberry-pie-ice-cream!

Chili Shrimp and Coconut Risotto
Real Simple Magazine, September 2002
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=524272

2 tablespoons olive oil

1 pound large shrimp, shelled and deveined

2 cloves garlic, minced

1 teaspoon kosher salt

2 tablespoons chili paste

1 14-ounce can coconut milk

4 cups cooked jasmine rice

1 cup bean sprouts1 scallion, thinly sliced

1 tablespoon fresh lime juice

Fresh basil leaves for garnish

Heat the oil in a large sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside.

Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.

See the recipe...

Sticky Chile Chicken

Last week, for research purposes, I went out and got Donna Hay Magazine Issue #31.

Tonight was the first dinner from the magazine (tune in Friday night for the second) and I have to say, YUM! Her recipes are straight forward, aren't ingredient heavy, and there are tons of photos. Love it! I will certainly look for it again at Borders.

I probably didn't let the sauce simmer long enough at the end, because it wasn't as sticky as it looked in the magazine photo. I will say that it was super spicy - but not in an evil way. The recipe called for "small red chiles," so I picked up some small red Thai chiles from Wegmans. I also used a serrano chile I had leftover from the weekend. Spicy that makes your nose run, but not so spicy you cry. Make sense?

I did cheat a little. I made the brown rice last night. After work and the gym, I really don't want to wait while my rice cooks for 45 minutes. I made enough for two dinners, so we'll have the rest tomorrow.

Enjoy!



Sticky Chile Chicken
Donna Hay Magazine, Issue 31

4 chicken breasts (7 oz each)
¼ cup hoisin sauce
¼ cup soy sauce
2 cloves garlic, crushed
2 small red chiles, chopped
2 teaspoons brown sugar
1 tablespoon vegetable oil
1/3 cup water
steamed rice and Asian greens to serve

Place the chicken, hoisin sauce, soy, garlic, chili and sugar in a bowl and toss to coat. Set aside to marinate for 10 minutes.

Heat a large non-stick frying pan over medium-high heat. Add the oil and chicken, reserving the marinade, and cook for 5-6 minutes each side or until cooked through. Remove from the frying pan and keep warm. Add the marinade and water to the frying pan and cook, over medium heat, for 2-3 minutes or until the sauce is thick and syrupy. Slice the chicken, spoon over the sauce and serve with steamed rice and Asian greens.

Serves 4.

See the recipe...