Ancho Roasted Chicken Tacos

Recently, we got together with some great friends to once again share our love of wine & food.  this time was a bit unique however, as we got together, we first stopped into a favorite stomping ground of one of the couples, SOHO, in Ohio City.  A great bunch of appetizers & even stronger lineup of cocktails!  We then strolled down the street to The West Side Market & shopped for our courses.  Each couple was responsible to create a "market" inspired course.  This is where I was inspired by a single stand to create a dish around.... dicotomy flavored popcorn(cheddar & caramel).  Strolling through the market smelling the herbs, sauces, vegetables & fresh meats!  Wow, what a gem in our city!

Cheers!

Ancho Roasted Chicken Tacos

 2 bone in chicken breasts with ribs

 2 T Ancho rub

 1 T kosher salt

 3 slices Chihuahua cheese

 12 ea 6" flour tortillas

 1 pineapple, sliced

 1/2 ea. banana pepper, diced

 1/2 ea. poblano pepper, diced

 6 T salsa

 3 T salsa Verde

 Market Dicotomy popcorn

Method:

Season chicken with ancho & salt.  Sear in cast iron skillet. add a little water and finish in oven until fully cooked.  Pull meat, toss with Chihuahua cheese & heat on high in microwave for a minute to melt cheese.  Grill pineapple slices & then rough chop.  Mix in bowl with peppers & salsa.  Heat tortillas in hot pan until just golden brown.  Place on plate.  Top tortillas with chicken mixture, pineapple salsa, salsa verde & finally popcorn!  Enjoy, maybe double the recipe since you will want it again as soon as you finish!!!