Here's one from the poison helix kitchen, and I swear, it's not poison.
Chicken Tacos Barbacoa Style with avocado relish and ridiculous cream sauce.
Time you need: Prep is about 35 minutes for everything, cooks slow, 3-4 hours. Make it on a sunday, reheats well.
Stuff you need:
For the chicken:
4 Boneless/skinless Chicken breasts
4 Cloves of garlic
1 large spanish/yellow sweet onion
2 bottles of Mexigermanic Lager or bock, I use shiner bock, it's delicious.
3-4 Cups Chicken Stock
Canned Chipotles in adobo sauce
Cilantro, buy a bunch, you'll use a good bit in a combination of the sauce, relish, and chicken.
2 limes
Salt
Pepper
Ground Cumin
EV Olive oil
For the Relish
2 Haas avocados (Firm)
Salt
Cilantro
1/2 Medium Red onion
2 limes
2 Serrano peppers
1 Clove Garlic
For the Sauce
1 Pint Sour Cream
1/2 Can Media Crema, It's condensed milk you can find at most chain grocery stores in the mexican/latino aisle
1/4 cup of cilantro
2 tablespoons cumin seed
For the tacos.... Tortillas (I use soft corn tortillas), and random fixins... lettuce, shredded cheese, etc.
Lets move on to prep.
I'll try to keep this orderly and explain how i get it all done at roughly the same time. My Kung Fu is strong, so you may want to take care of prep first, but this dish really is not very difficult to prepare.
In a medium Dutch Oven, Heat 3 tbsp of EV Olive oil over medium heat right up to the smoke point.
While that's heating, Generously salt and pepper your breasts on both sides, and sprinkle LIGHTLY with ground cumin. I use maybe a teaspoon for all 4 breasts.
Once your oil is ready, Sear the chicken until lightly browned on both sides. Searing isn't as hard as your Foodie dbag friend says it is. when you drop cool chicken into oil at the smoke point, it should stick to the cooking surface. When it freely comes off the surface easily, without pulling, it's good to go.
While that's rolling, Chop the Sweet onion, peel, crush, and mince the garlic.
Alright, when your chicken is done, remove it from the oil and set it aside, use a plate.
Take your beer, pop the top, and drink it.
Take another beer, deglaze the dutch oven with it and reduce by half. Add the Onion and garlic, cover, and let sweat for about 5-10 minutes.
While that's working, de-stem and finely chop about 1 cup of cilantro and juice your two limes. You can use a food processor if you want.
Pop your can of chipotles.
Alright, it's decision making time. You can do this one of three ways, for mild, just take 2 tablespoons of the adobo sauce out of the can, it'll carry some of the flavor of the chipotles without a whole lot of spice. For medium, take 1 whole chipotle and 2 tablespoons of sauce, for hot, take 2-3 whole chipotles and 2 tablespoons of sauce. Up to you. The relish and sour cream sauce have a cooling effect when combined with the chicken, so the spice won't be overbearing, but some people just can't take hot.
OK, the onions and garlic have sweat down, you've decided you want to set your mouth on fire (or not), and you're ready to go. Add the cilantro, 1 tablespoon of salt, the lime juice, the adobo sauce, 1 cup of chicken stock, and your personal, private number of chipotles to the mix and stir well. Take the chicken and nestle it into the mixture. Pour chicken stock over the chicken until it almost covers, turn the heat up and bring the whole shabang to a light boil, reduce heat, cover, and simmer for about 3 hours.
Congratulations, you've just defeated the diablo 3 cooking beta.
The sauce:
In a small sautee pan, toast about 2 tablespoons of cumin seed. it'll turn from a light yellowish brown, to a burnt ochre.... you know, that one crayon in the box that noone ever used? yeah, that color. If it turns black, you've gone too far, turn around and go back.
Process your cilantro (destem/chop) and whisk your crema and sour cream together into a mixing bowl. I use a citrus zester for this to get the cilantro extremely fine. Slowly add the cilantro and toasted seed, whisk until smooth, cover, and chill.
The relish:
This stuff is retarded good. I normally chew through half a bag of tortilla chips while i making a batch of this stuff.... it's amazing.
ok, pit and dice your avocados into 1/2 inch cubes. dump em into a large mixing bowl.
Juice your limes into a food processor.
Destem about a handful of cilantro. Throw it into the processor.
Crush and coarsely chop the carlic clove. Throw it into the processor.
take your serrano peppers, cut them in half lengthwise, de-vein and de-seed them. Easy to do with a spoon. Throw them into the processor.
Coarsely chop your half red onion. Throw it in the processor.
add about a teaspoon of salt and crank that bad boy up.
You don't want to liquefy this stuff, pulse until it still has peices, but they're reasonably small.
Mix this concoction with the avocado cubes and try it. add salt to taste. I usually add about a tablespoon before it's over and done with, but you may like less, or more. Who am i to tell you about arterial health?
Get this stuff into the refrigerator and start cleaning.
Phase 2 is complete.
Go back and turn your chicken over every now and then in the braising liquid. I normally go in about every 30-45 minutes. At about 3 hours, remove the lid and carefully remove the chipotles. Then using tongs, or a fork, shred the chicken while still in the pot. it should come right apart with no effort. Leave the heat on low and let the chicken absorb the rest of the liquid keep a pretty good eye on it as this may take 10 minutes, it may take 5. you don't wanna let this stuff dry out, but you don't want it all liquidy either. find your happy medium.
I'm not gonna tell you how to assemble tacos.... google it if you don't know.
and enjoy.
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Chicken Tacos Barbacoa Style with avocado relish and ridiculous cream sauce.
Time you need: Prep is about 35 minutes for everything, cooks slow, 3-4 hours. Make it on a sunday, reheats well.
Stuff you need:
For the chicken:
4 Boneless/skinless Chicken breasts
4 Cloves of garlic
1 large spanish/yellow sweet onion
2 bottles of Mexigermanic Lager or bock, I use shiner bock, it's delicious.
3-4 Cups Chicken Stock
Canned Chipotles in adobo sauce
Cilantro, buy a bunch, you'll use a good bit in a combination of the sauce, relish, and chicken.
2 limes
Salt
Pepper
Ground Cumin
EV Olive oil
For the Relish
2 Haas avocados (Firm)
Salt
Cilantro
1/2 Medium Red onion
2 limes
2 Serrano peppers
1 Clove Garlic
For the Sauce
1 Pint Sour Cream
1/2 Can Media Crema, It's condensed milk you can find at most chain grocery stores in the mexican/latino aisle
1/4 cup of cilantro
2 tablespoons cumin seed
For the tacos.... Tortillas (I use soft corn tortillas), and random fixins... lettuce, shredded cheese, etc.
Lets move on to prep.
I'll try to keep this orderly and explain how i get it all done at roughly the same time. My Kung Fu is strong, so you may want to take care of prep first, but this dish really is not very difficult to prepare.
In a medium Dutch Oven, Heat 3 tbsp of EV Olive oil over medium heat right up to the smoke point.
While that's heating, Generously salt and pepper your breasts on both sides, and sprinkle LIGHTLY with ground cumin. I use maybe a teaspoon for all 4 breasts.
Once your oil is ready, Sear the chicken until lightly browned on both sides. Searing isn't as hard as your Foodie dbag friend says it is. when you drop cool chicken into oil at the smoke point, it should stick to the cooking surface. When it freely comes off the surface easily, without pulling, it's good to go.
While that's rolling, Chop the Sweet onion, peel, crush, and mince the garlic.
Alright, when your chicken is done, remove it from the oil and set it aside, use a plate.
Take your beer, pop the top, and drink it.
Take another beer, deglaze the dutch oven with it and reduce by half. Add the Onion and garlic, cover, and let sweat for about 5-10 minutes.
While that's working, de-stem and finely chop about 1 cup of cilantro and juice your two limes. You can use a food processor if you want.
Pop your can of chipotles.
Alright, it's decision making time. You can do this one of three ways, for mild, just take 2 tablespoons of the adobo sauce out of the can, it'll carry some of the flavor of the chipotles without a whole lot of spice. For medium, take 1 whole chipotle and 2 tablespoons of sauce, for hot, take 2-3 whole chipotles and 2 tablespoons of sauce. Up to you. The relish and sour cream sauce have a cooling effect when combined with the chicken, so the spice won't be overbearing, but some people just can't take hot.
OK, the onions and garlic have sweat down, you've decided you want to set your mouth on fire (or not), and you're ready to go. Add the cilantro, 1 tablespoon of salt, the lime juice, the adobo sauce, 1 cup of chicken stock, and your personal, private number of chipotles to the mix and stir well. Take the chicken and nestle it into the mixture. Pour chicken stock over the chicken until it almost covers, turn the heat up and bring the whole shabang to a light boil, reduce heat, cover, and simmer for about 3 hours.
Congratulations, you've just defeated the diablo 3 cooking beta.
The sauce:
In a small sautee pan, toast about 2 tablespoons of cumin seed. it'll turn from a light yellowish brown, to a burnt ochre.... you know, that one crayon in the box that noone ever used? yeah, that color. If it turns black, you've gone too far, turn around and go back.
Process your cilantro (destem/chop) and whisk your crema and sour cream together into a mixing bowl. I use a citrus zester for this to get the cilantro extremely fine. Slowly add the cilantro and toasted seed, whisk until smooth, cover, and chill.
The relish:
This stuff is retarded good. I normally chew through half a bag of tortilla chips while i making a batch of this stuff.... it's amazing.
ok, pit and dice your avocados into 1/2 inch cubes. dump em into a large mixing bowl.
Juice your limes into a food processor.
Destem about a handful of cilantro. Throw it into the processor.
Crush and coarsely chop the carlic clove. Throw it into the processor.
take your serrano peppers, cut them in half lengthwise, de-vein and de-seed them. Easy to do with a spoon. Throw them into the processor.
Coarsely chop your half red onion. Throw it in the processor.
add about a teaspoon of salt and crank that bad boy up.
You don't want to liquefy this stuff, pulse until it still has peices, but they're reasonably small.
Mix this concoction with the avocado cubes and try it. add salt to taste. I usually add about a tablespoon before it's over and done with, but you may like less, or more. Who am i to tell you about arterial health?
Get this stuff into the refrigerator and start cleaning.
Phase 2 is complete.
Go back and turn your chicken over every now and then in the braising liquid. I normally go in about every 30-45 minutes. At about 3 hours, remove the lid and carefully remove the chipotles. Then using tongs, or a fork, shred the chicken while still in the pot. it should come right apart with no effort. Leave the heat on low and let the chicken absorb the rest of the liquid keep a pretty good eye on it as this may take 10 minutes, it may take 5. you don't wanna let this stuff dry out, but you don't want it all liquidy either. find your happy medium.
I'm not gonna tell you how to assemble tacos.... google it if you don't know.
and enjoy.