Well, last night was supposed to be Sauerbraten with Gingersnap Gravy. You'll have to wait until I post my results tonight. I didn't read the whole recipe and didn't realize it had to marinate 24 hours before putting it in the crock pot. While I was folding clothes, I saw a very old episode of Cook's Country (the dvr is full of them). Everything they make they always looks delicious, but half of the stuff is very arduous. This one seemed easy and it was a hit. You will have plenty of pureed chipotle chilies left over. You can plop Tbls's of them on parchment paper lined baking sheet and freeze. After frozen, put them in a freezer bad for future use. They add a hot, smokey flavor to many foods.
Chicken Tacos
4 boneless, skinless chicken breasts
2 T. butter
4 cloves of garlic, minced
2 tsp pureed chipotle chilies in adobo sauce
1 c. orange juice
1/2 + 1/4 c. chopped cilantro
1 T. worcester sauce
1 tsp yellow mustard
flour tortillas
any accompaniments ex. avocado, salsa, sour cream
1- Melt butter in skillet. Add garlic, chipotle chilies, OJ, worcester, 1/2 c shopped cilantro. Add chicken, cover and poach about 10-15 min until cooked through. Turn half way to cook evenly.
2- Remove chicken and let rest.
3- Add mustard to sauce and stir. Let reduce to a glaze. Meanwhile, shred the chicken with 2 forks. I found it easier to cut them into large chunks first. Add chicken back to pan and mix in with glaze.
4-Serve with your accompaniments. I like to brown my tortillas directly on stove top burner. Be careful, they burn fast.
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