WALKING TACOS RECIPE FROM ANDREW ZIMMERN | RECIPE ...
Chef Andrew Zimmern shares a fancy chef version of walking tacos, a regional special from the Midwest.
Provided by Andrew Zimmern
Number Of Ingredients 51
Steps:
- For the chili, in a large dutch oven, heat the oil until shimmering
- Add the bacon and cook over moderate heat until the fat has rendered
- Using a slotted spoon, transfer the bacon to a plate
- Season the pork with salt and pepper and add the pork to the casserole, cooking over moderately high heat, stirring occasionally, until browned, about 7 minutes
- Add the poblanos, onion, chipotles and garlic and cook over moderate heat, stirring occasionally, until the onion has softened, about 7 minutes
- Add the spice blend, chile powder, cumin, oregano and minced cilantro and cook until fragrant, about 1 minute
- Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil
- Cover and simmer over moderately low heat until the beans are just getting tender, about 2 hours
- Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer
- In a small bowl, whisk the corn flour with ¼ cup water until smooth
- Slowly whisk the mixture into the chili until incorporated
- Season the chili with salt to taste
- For the salsa, in a medium bowl, mix the onions with the kosher salt and let stand
- Roast the poblanos and jalapeño directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over
- Transfer the poblanos and jalapeños to a bowl, cover tightly with plastic wrap and let steam for 10 minutes
- Peel and seed the poblanos, then transfer to a blender
- Add the tomatillos, cilantro, mint, garlic and lime juice to the blender and process until smooth
- Transfer to a large bowl
- Drain the onions and stir into the bowl
- Season the salsa with salt to taste
- To assemble the Walking Tacos, open a bag of corn chips, top with a ladle of chili and any of the desired toppings
- Spoon in some salsa and serve immediately
WORLD'S BEST CHICKEN TACOS | MEXICAN PLEASE
I know, World's Best is a big claim, but these chicken tacos are the ones I always come back to. The home cooked Salsa is the key so please don't skimp on that step. So good!
Provided by Mexican Please
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 24
Steps:
- Start by rinsing and stemming 7-8 plum tomatoes. Roast them in a 400F oven for 20-25 minutes.
- For the chicken, add the seasoning ingredients to a bowl: 2 tablespoons crushed New Mexican chile (optional), 1/2 teaspoon salt, freshly cracked black pepper, and a dollop of oil. Chop up two chicken breasts into bite-sized pieces and combine well with the seasoning.
- For the rice, start by adding a dollop of oil to a saucepan over medium-high heat. Add 1 cup of rice and saute until the rice is turning opaque and golden brown. Meanwhile, add 1-2 of the roasted tomatoes to a blender along with 1/2 onion and a single garlic clove. Combine well and add this puree to the rice, cooking for a few minutes. Add 2 cups of stock and 1/2 teaspoon of salt. Bring to a boil and then reduce heat to a simmer. Cook until all of the liquid is absorbed. Set aside and cover, letting it sit its own steam for a few minutes. Salt to taste. (Note: it's okay to pull the roasting tomatoes from the oven a bit early when you need them for the rice.)
- When the tomatoes are done roasting add six of them to a blender for the Salsa along with 1 onion, 2 garlic cloves, 1 jalapeno, and a pinch of salt (optional). Pulse blend, leaving it a bit chunky. Taste for seasoning and for heat level. You can always add more jalapeno if you want a more fiery Salsa.
- To cook the chicken, I usually saute 3-4 tablespoons of chopped onion in some oil until tender (over medium-high heat) and then add the seasoned chicken. Form a single layer as much as possible and let the first side cook through all the way, then flipping and briefly cooking the second side. When done, add the chicken to a bowl and cover with foil until serving.
- For the guacamole, add 1/2 teaspoon of salt, 3-4 tablespoons of finely chopped onion, and the juice of 1 lime to a bowl. Combine with the flesh of two ripe avocados. Taste for seasoning. I added another pinch of salt and another squeeze of lime to this batch. (I usually crush the chopped onion with the back of fork to mimic a molcajete and release some additional oils.)
- I recommend half-assembling the tacos for your family and friends, i.e. crisping them up on a comal or skillet before serving. First, put the chicken, guacamole, and salsa on the table in serving bowls. Then add 4-5 corn tortillas to the comal or skillet over mediumish heat (or as many as you can fit). Add a layer of refried beans, cheese, and rice to each tortilla. Cook until the cheese is melted or the bottom of the tortilla is turning golden brown, approx. 1-2 minutes. Serve immediately and let your peeps add the chicken, guacamole, and salsa themselves.
Nutrition Facts : Calories 1133 kcal, ServingSize 1 serving
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