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Quick recipe for this
favorite...
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MARINADE: |
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2 Tbs |
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tabasco
sauce |
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2 Tbs |
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ground cumin |
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1 tsp |
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ground
allspice |
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2 Tbs |
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chili powder |
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1 Tbs |
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freshly
chopped oregano |
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1 Tbs |
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freshly
chopped thyme |
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½ bottle |
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beer |
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extra-virgin
olive oil
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MAIN: |
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1½ lbs |
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boneless
skinless chicken breasts |
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extra-virgin
olive oil |
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1 large |
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Spanish
onion, cut into ½-inch strips |
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1 large |
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red bell
pepper, seeded and cut into ½-inch strips |
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1 large |
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green bell
pepper, seeded and cut into ½-inch strips |
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2 whole |
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poblano
chiles, cut into strips |
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salt and
pepper to taste |
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salsa or
pico de gallo |
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8
taco-sized |
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6-inch flour
tortillas |
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1 |
In a small bowl, mix
all marinade ingredients together; set aside. |
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2 |
Place chicken in
13x9-inch pyrex pan and coat with marinade. Set aside. |
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3 |
Heat two pans: a
nonstick griddle to high (or skillet), and a nonstick
frying pan to medium-high. Drizzle frying pan with oil.
Cook onions, peppers and chiles, stirring occasionally,
until they darken around the edges, about 5 minutes.
Sprinkle with salt and pepper and turn off heat. |
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4 |
Place chicken onto
the very hot griddle pan. Sear for 2 minutes on each
side. Remove from heat to cutting board. Slice very
thin, on the bias, and return strips to grilled to brown
and cook through. |
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5 |
Heat tortillas
according to package directions. Fill with sizzling meat
or chicken, vegetable mixture and a spoonful of salsa. |
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Servings: 4 |
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Cooking Tips |
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*You may also use flank
steak in place of the chicken. |
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*Add sour cream and
guacamole as additional garnish, if desired. |
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Recipe Source |
| Modified
from Rachael Ray |
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