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Ancho Chicken Soft Tacos

Ancho Chicken Soft Tacos
Aired on: August 10, 2009February 11, 2009

This recipe is great for a quick weeknight meal, especially when you swap out the fresh roasted chicken for a store-bought rotisserie – let them do the hard work for you! You can buy ancho chilis at specialty stores or online at sites like Penzeys Spices, www.latinmerchant.com or www.mexgrocer.com.


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Ingredients

  • 1 store-bought rotisserie chicken or meat from Citrus Roasted Chicken
  • 3 dried ancho peppers, stemmed and seeded
  • 1 cup chicken stock
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 red onion, finely chopped
  • 3 to 4 cloves garlic, finely chopped or grated
  • 2 tablespoons sherry or sherry vinegar
  • 1 teaspoon fresh oregano, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 8 soft flour tortillas

Yields: 4 servings


Preparation

Step

Place the ancho peppers and chicken stock into a small pot over medium-high heat. Bring up to a bubble and simmer until the peppers are very tender, about 15 minutes. Transfer the mixture to a food processor or blender and puree until smooth. Reserve.

Step

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the red onion and garlic to the pan, and cook until tender, about 5 minutes.

While the veggies are cooking, remove the skin and meat from the chicken, and shred the meat.

Step

Add the sherry or sherry vinegar to the pan and cook for a minute to burn off the alcohol. Add the oregano, cumin, coriander, shredded chicken and ancho puree to the skillet and cook (add a splash of chicken stock if the mixture is too thick), until heated through, 3-4 minutes.

Step

Portion the meat mixture into tortillas and serve with Pomegranate Guacamole and Green Rice on the side.


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