Nacho Tacos Man!!
Is there a better thing to eat right now than a warmed soft tortilla stuffed with roasted chicken, some sort of salsa and the subtle heat from some sort of spicy sauce? No... I didn't think so! It's not just the chipotle age that has brought us to tacos, burritos, and all things Tex Mex; it's also the heritage of the Hispanic and south of the border community that has helped train our palates that there is more to food than just grilled chicken and meatloaf. My son is a Sriracha sauce convert, yes, he's even got the t-shirt to prove it! Spicy, bold flavors have found common place in the kitchens of nearly every American coast to coast.
This is a recipe that was simply produced out of necessity for an upcoming event. it took 45 minutes to produce it to full completion for 40 people. Your times for 6-8 will be dramatically reduced.
Cheers!
Quinney
Ancho rubbed chicken mini tacos with peach jalapeno salsa
1 pkg boneless chicken thighs
2 t. ancho chili powder
1/2 t. chopped garlic
1 c. apple juice
2 T. vegetable oil
12 ea. 4 1/2 to 6" flour tortilla shells
2 fresh peaches, diced
1/4 ea. fresh jalapeno, diced fine
2 ea. green onions, chopped
1/2 c. cream cheese
1/4 c. apple juice
1/2 ea. fresh red pepper, diced
1 T. fresh tarragon, chopped
1/4 c. dried cherries
Romano cheese, grated
Method for chicken:
1.In bowl, mix apple juice, garlic, oil and chili powder well.
2.add thighs and marinate 15 minutes.
3.saute in pan on medium high heat until browned on both sides.
4.transfer to oven and re glaze with additional marinade.
5.heat until cooked through 8-10 minutes on 325 degrees.
6.cool slightly and chop with knife.
Method for Salsa:
1.in small saute, heat jalapenos and green onions with a touch of olive oil.
2.add cream cheese and apple juice mixing thoroughly.
3.in bowl, combine peaches, red peppers, tarragon and dried cherries.
4.add warm mixture to peach mixture and mix well.
Assembly:
place tacos on tray and spoon chicken onto middle with a little excess liquid.
top with peach salsa and finish with some shaved Romano cheese.
This is a recipe that was simply produced out of necessity for an upcoming event. it took 45 minutes to produce it to full completion for 40 people. Your times for 6-8 will be dramatically reduced.
Cheers!
Quinney
Ancho rubbed chicken mini tacos with peach jalapeno salsa
1 pkg boneless chicken thighs
2 t. ancho chili powder
1/2 t. chopped garlic
1 c. apple juice
2 T. vegetable oil
2 fresh peaches, diced
1/4 ea. fresh jalapeno, diced fine
2 ea. green onions, chopped
1/2 c. cream cheese
1/4 c. apple juice
1/2 ea. fresh red pepper, diced
1 T. fresh tarragon, chopped
1/4 c. dried cherries
Romano cheese, grated
Method for chicken:
1.In bowl, mix apple juice, garlic, oil and chili powder well.
2.add thighs and marinate 15 minutes.
3.saute in pan on medium high heat until browned on both sides.
4.transfer to oven and re glaze with additional marinade.
5.heat until cooked through 8-10 minutes on 325 degrees.
6.cool slightly and chop with knife.
Method for Salsa:
1.in small saute, heat jalapenos and green onions with a touch of olive oil.
2.add cream cheese and apple juice mixing thoroughly.
3.in bowl, combine peaches, red peppers, tarragon and dried cherries.
4.add warm mixture to peach mixture and mix well.
Assembly:
place tacos on tray and spoon chicken onto middle with a little excess liquid.
top with peach salsa and finish with some shaved Romano cheese.
