community recipe
Poached chicken tacos with fiery salsa on homemade blue corn tacos
- Prep time:
- 70
- Cook time:
- 30
- Serves:
- 2
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 chillis
1 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 top
1 fat clove garlic (skin on)
a little sugar
Juice from 1 lime
salt
pinch cayenne pepper
For the chicken:
500gm free range chicken breast, no skin
Enough chicken stock to cover the chicken in a pot - i used 3 cups
For 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 water
pinch salt
1 Tspn oil
For 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 matchsticks
1 Tspn sunflower seeds
1 lime
Sprouts
Avocado, sliced
Lite 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)
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 chillis
1 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 top
1 fat clove garlic (skin on)
a little sugar
Juice from 1 lime
salt
pinch cayenne pepper
For the chicken:
500gm free range chicken breast, no skin
Enough chicken stock to cover the chicken in a pot - i used 3 cups
For 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 water
pinch salt
1 Tspn oil
For 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 matchsticks
1 Tspn sunflower seeds
1 lime
Sprouts
Avocado, sliced
Lite 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)
1. Salsa:
Soak chilli in boiling water for 10mins to soften, then drain. While that's happening, heat a skillet or heavy fry pan to a high heat - NO OIL. Add the garlic (skin on) and spring onions and blacken them, and i mean get em black! Kinda like when you are roasting peppers. If you are using fresh tomatoes, add these to the pan too. Take the garlic out of the skin and pop flesh into a liquidizer or blender with the rest of the ingredients including the drained chillis and blend.
Add a little more cayenne pepper if you want more kick.
* i order my chilis online at http://www.tiopablo.co.nz/
If you dont have dried chillis, you could use some canned Morita chipotle chilis (maybe 1-2 teaspoons) available at most supermarkets now + a fresh chili added to the blackening process in the skillet. But it will have a completely different flavour to the recipe with the morita and guajilo's. There are SO many varieties of chilli, but the ones i got described them as: Morita chillis ''a smoked red jalapeno'' and a Guajillo chilli ''has sweet berry overtones with a hot finish'' - YUM!
2. For the chicken:
500gm free range chicken breast, no skin
Enough chicken stock to cover the chicken in a pot - i used 3 cups
Bring the stock to the boil. Add the chicken and reduce to a medium heat. The time you want to cook the chicken for depends on the size and the thickness. I had 3 bits in my pack, so smallish pieces and i poached mine for 10mins, then i took one out and sliced into the center to check if it was cooked and it was almost done but still a little pink, so i cooked for a further 1 min and they were perfect. If in doubt, just cut one open. Dont over cook tho otherwise it will be dry. Let it rest on a board out of the stock to cool before slicing.
3. For the taco's: Mix everything together in a bowl until you have a soft but not sticky dough. The oil in the dough will help them not stick to the pan. Divide into 6 portions. Get two bits of plastic - glad wrap or snap lock bags and put a ball of dough between the two bits of plastic. I use a tortilla press to get the shape (but you can do that by hand) and then i go over it with a rolling pin. It needs to be quite thin. Ive made it too thick before and it makes a tough taco. Cook in a skillet (heated to a medium/high heat) for about 1min on the 1st side and 30 sec on the next. Put into a clean tea towel, cover while you repeat the process. The warmth in the tea towel will soften them further.
Now this isnt necessary, but if you make these and then look at mine and say ''mine were odd shapes! How did she get circles?'' well i got a large bowl (a little smaller than the taco) and trimmed around it to get a nice circle. I know thats probably not done in Mexico, infact its not at all required, odd shapes can be cool indeed. But im an amature taco maker, i need to improve my making kill. I was just in an obsessive mood, i HAD to trim them. Thats all, and the trimming will be given to my chickens so they too can enjoy some wonderful tacos
4. TO SERVE:
Mix the coleslaw, apple and seeds together. Season with lime juice and salt and pepper.
Pile some coleslaw into the bottom of the tacos. Followed buy a few slices of chicken, some of the salsa, pipe some sour cream over (like mustard on a hot dog - this evenly distributes a thin smear rather than having a big blob in the middle. And it looks better) Then add the avocado and the sprouts on top. And hey presto you have made amazing tacos! Eat and enjoy x
https://www.facebook.com/theforestcantina
Soak chilli in boiling water for 10mins to soften, then drain. While that's happening, heat a skillet or heavy fry pan to a high heat - NO OIL. Add the garlic (skin on) and spring onions and blacken them, and i mean get em black! Kinda like when you are roasting peppers. If you are using fresh tomatoes, add these to the pan too. Take the garlic out of the skin and pop flesh into a liquidizer or blender with the rest of the ingredients including the drained chillis and blend.
Add a little more cayenne pepper if you want more kick.
* i order my chilis online at http://www.tiopablo.co.nz/
If you dont have dried chillis, you could use some canned Morita chipotle chilis (maybe 1-2 teaspoons) available at most supermarkets now + a fresh chili added to the blackening process in the skillet. But it will have a completely different flavour to the recipe with the morita and guajilo's. There are SO many varieties of chilli, but the ones i got described them as: Morita chillis ''a smoked red jalapeno'' and a Guajillo chilli ''has sweet berry overtones with a hot finish'' - YUM!
2. For the chicken:
500gm free range chicken breast, no skin
Enough chicken stock to cover the chicken in a pot - i used 3 cups
Bring the stock to the boil. Add the chicken and reduce to a medium heat. The time you want to cook the chicken for depends on the size and the thickness. I had 3 bits in my pack, so smallish pieces and i poached mine for 10mins, then i took one out and sliced into the center to check if it was cooked and it was almost done but still a little pink, so i cooked for a further 1 min and they were perfect. If in doubt, just cut one open. Dont over cook tho otherwise it will be dry. Let it rest on a board out of the stock to cool before slicing.
3. For the taco's: Mix everything together in a bowl until you have a soft but not sticky dough. The oil in the dough will help them not stick to the pan. Divide into 6 portions. Get two bits of plastic - glad wrap or snap lock bags and put a ball of dough between the two bits of plastic. I use a tortilla press to get the shape (but you can do that by hand) and then i go over it with a rolling pin. It needs to be quite thin. Ive made it too thick before and it makes a tough taco. Cook in a skillet (heated to a medium/high heat) for about 1min on the 1st side and 30 sec on the next. Put into a clean tea towel, cover while you repeat the process. The warmth in the tea towel will soften them further.
Now this isnt necessary, but if you make these and then look at mine and say ''mine were odd shapes! How did she get circles?'' well i got a large bowl (a little smaller than the taco) and trimmed around it to get a nice circle. I know thats probably not done in Mexico, infact its not at all required, odd shapes can be cool indeed. But im an amature taco maker, i need to improve my making kill. I was just in an obsessive mood, i HAD to trim them. Thats all, and the trimming will be given to my chickens so they too can enjoy some wonderful tacos
4. TO SERVE:
Mix the coleslaw, apple and seeds together. Season with lime juice and salt and pepper.
Pile some coleslaw into the bottom of the tacos. Followed buy a few slices of chicken, some of the salsa, pipe some sour cream over (like mustard on a hot dog - this evenly distributes a thin smear rather than having a big blob in the middle. And it looks better) Then add the avocado and the sprouts on top. And hey presto you have made amazing tacos! Eat and enjoy x
https://www.facebook.com/theforestcantina
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