Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Tags: tacos
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
We loved the complex flavor of the sauce that enrobed the chicken and chard. I also appreciated the addition of vegetables - these recipes seem to be mostly meat heavy.
The tomatillos are broiled till black - turned - and broiled again. You are instructed to use fresh serrano peppers, and to roast them alongside the tomatillos.
This has been one of those weeks when each thing I try to cook presents problems. This particular recipe was my "plan b" after I ran into another roadblock on the "Roasted Poblano Crema" - and I selected it because I had most of the ingredients. However, I did not have serrano peppers. But I did have a jar of dried guajillo chilis. So I followed the instructions for "essential simmered guajillo sauce" on page 57 - searing and then soaking a guajillo chili - and then I added it to the blender along with the tomatillos, sautéed onions, and some chicken broth. This mixture was surprisingly good - very complex - a bit smokey - but not spicy enough (my fault, not the recipe's faul). If you have to follow my make-around - use two of the guajillo chilis.
The sauce is then cooked, chicken (I used meat from preparing the broth), cilantro and chard added, cooked a bit, and then placed into corn tortillas along with queso fresco.
I'd recommend using lots and lots of chard. The recipe calls for 2C firmly packed. I think I was too gentle with the packing.
This batch was enough for about 9 tacos - good for three people but it might have been too skimpy for four.
I'm certainly going to want to try this again with the serrano peppers.
(edited 5th May 2012) (0) comment (2) useful
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