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Poached chicken tacos with fiery salsa on homemade blue corn tacos
These tacos were amazing. So fresh and yummy. But for me the thing that makes a taco is the salsa, it HAS to pack a punch. This was pretty hot, i had to have a glass of milk when i was done hehe. You could also do this with leftover roast chicken or rotisserie chicken. Or even pulled pork. Here is my recipe, makes 6:For the sauce/salsa:(this makes more salsa than you need but i freeze mine in portions for the next taco night, it freezes really well)3 dried Morita chillis1 guajilo chili *see link below for a stockist 1 400g can tomatoes (can use fresh ones in summer)3 spring onions, trimmed where it starts to branch off at the top1 fat clove garlic (skin on)a little sugarJuice from 1 limesaltpinch cayenne pepperFor the chicken:500gm free range chicken breast, no skinEnough chicken stock to cover the chicken in a pot - i used 3 cupsFor the tacos (makes 6)1 cup Organic blue corn masa flour (i brought from Moore Wilsons but if you dont live in Wellington you can buy online from here: http://la-boca-loca.myshopify.com/)Approx 1/2 cup, or slightly less, warm waterpinch salt1 Tspn oilFor the filling:1/3 - 1/2 bag of coleslaw (or make your own) with some whie and red cabbage and carrot - it was just cheaper to buy a bag rather that half of each coloured cabbage.1/2 apple, sliced into matchsticks1 Tspn sunflower seeds1 lime SproutsAvocado, slicedLite sour cream, about 1/3 tub - lite is good cos its its not too thick. (Put into a small snap lock bag with a small tip of an end snipped of to pipe, dont cut off too much from the tip otherwise you wont get a nice thin smear of sour cream, it will be too thick)
© Annabel Langbein Media
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