No. 1 : Quick Recipe
Chicken and Chile Soft Tacos
- 9 Dried Chiles, (Anchos, Guajillo, Pasilla) Seeded and in Pieces
- 4 Large Garlic Cloves
- ½ tsp EACH Cinnamon, Cumin, Smoked Paprika and Oregano
- ¼ tsp Ground Cloves
- ½ Cup Raisins
- 3 Cups Light Chicken Broth, divided
- 1 TB Olive Oil
- 2.5 LBs of Boneless Skinless Chicken Thighs
- 1 Large Red Onion, Chopped
- ½ Cup Orange Juice
- 1 OZ Dark Chocolate, Grated (at least 70%)
- 2 tsp Cider Vinegar
- ½ tsp EACH Sea Salt and Freshly Cracked Black Pepper
- Sliced Green Onions, Chopped Cilantro and Chopped Napa Cabbage for garnish
- *12 Warm Corn Tortillas
To make the sauce, place the chilies in a bowl and pour hot water over them. Let stand for 15 minutes and drain.
In a food processor; combine the chilies, garlic, spices, raisins and ½ cup of the broth. Puree until smooth.
In a large sauté pan, heat the oil and sauté the chicken thighs until browned. Remove the chicken and add the red onion. Cook until soft, about 4 minutes, stir in the orange juice and the remaining chicken stock and add the thighs back to the pan. Cook over medium low heat until the chicken is cooked through and at least 165F. Add in the chocolate and cider vinegar and stir until the chocolate is melted. Remove the chicken and chop and add back to the sauce. Add about ½ Cup of the sauce and chicken to a tortilla and garnish with onions, cilantro and cabbage.
No. 2 : Kitchen Smidgen
*Warming tortillas in the microwave is easy. Make a stack of 5 tortillas and cover them with a damp paper towel. Cook in 30-second increments until warm. Remove and place in a kitchen towel to keep warm.
No. 3 : Get Creative
Once you’ve bought the chilies to make the sauce, try using it in your favorite Mexican recipes instead of bottled or tinned enchilada sauce. It tastes delicious AND fresher – and it freezes great!
No. 4 : Wine FIND of the Week
Evodia Catatayud Garnacha
World Market around $14.00
Its called Grenache in France, but in its home country, Spain, its Garnacha. You’ll taste cherries and raspberries along with warm baking spices – just like the cinnamon and cloves in this week’s recipe. To bring out all its deliciousness, serve it just slightly cool. Its dry and minerally flavor is a super pair for the easy-to-enjoy tacos.