Chili Chicken and Pepper Taco with Lime Crema Sauce

Running on a theme of flatbread and melted cheese, here's another take, this one inspired by Blue Apron - a very good food kit service we have used.

This approach is a go-to recipe for fast fresh taco. You could use beef, tofu or fish - whatever you have on hand. And its fast.

2 boneless, skinless chicken thighs, cut into bite-sized pieces

Spice mix:
1 tsp cumin
1/2 tsp ground cinnamon
1 tsp chili powder
1/4 tsp salt
1/4 tsp cayenne pepper

Lime Crema sauce:
1/2 cup sour cream
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp cayenne pepper (or to taste)
juice of 1/2 lime

2 flour tortillas
4 multicolor mini sweet peppers, sliced
1/4 cup diced yellow onion
1 clove garlic, minced

1/2 cup grated Monterey Jack cheese, or Mexican blend
2 green onions, sliced

1 lime
palmful cilantro for garnish

Preheat broiler. Toss the chicken in a bowl with the spice mix. Mix well and allow to stand at least 20-30 minutes.

Mix together the lime cream sauce ingredients in a small bowl and refrigerate until ready to use.

Heat a dash olive oil in a skillet and cook the peppers and onions for about 8-10 minutes, until beginning to caramelize. Add the garlic and cook another 2-3 minutes. Set veggie mixture aside in a bowl.

Turn the heat to high and add another dash olive oil to the skillet. Add the chicken and cook through for about 10 minutes, until well browned.

Lay out the flour tortillas on an oiled baking sheet. Divide the cheese evenly between the two tortillas. Do the same for the veggie mixture and chicken. Place tortillas under the broiler and brown carefully for about 2-3 minutes, or until the edges of the tortillas brown up a bit.

Remove from oven and plate the burritos. Top with green onion.

Fold over one third of the tortillas and serve garnished with lime and cilantro. Pass the lime crema sauce on the side.

Makes 2 burritos.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog