What’s Cooking In SG’s Kitchen? Ryker Suicide’s Taqueria Style Chicken Tacos with Fire Roasted Salsa0

by Ryker Suicide

Ryker: Taqueria Style Chicken Tacos with Fire Roasted Salsa

For a brief time about 5 years ago, I lived in Santa Cruz, California. Of all the things I miss the most about Santa Cruz, I think the taquerías top the list. Where I lived, there were taquerias on every corner and everyone I knew had their favorite stop. Mine, was Tacos Morenos. I literally would dream about their chicken tacos (though they called them quesadillas, the only difference I could see between these and the tacos were the melted cheese on the corn tortilla). For nearly 5 years I have been trying to replicate both the fire roasted salsa, as well as the way they made this incredible pulled chicken. And finally, I think I’ve done it 🙂

Ingredients: For The Tacos

• 1-1.5 lbs chicken breast
• 1 can of diced tomatoes/peppers
• 2 packages of taco seasoning
• 1-2 cups of flour (for dredging)
• Ground cumin
• 1 can of diced green chili peppers
• 1 can of chicken broth
• 1 package of corn tortillas
• Fresh cilantro
• Cheese (such as queso fresco or 4 blend Mexican cheese)
• Shredded cabbage slaw
• 1 can of pinto beans
• olive oil

Directions:

1. Coat pan in olive oil and heat to medium high. Pat chicken dry, and cut each breast into two pieces (smaller pieces cook faster). Mix flour and one packet of taco seasoning. Dredge chicken in flour mixture and brown on both sides. While browning, sprinkle chicken with a bit of ground cumin. After chicken is browned, remove from pan and set aside.

2. In same pan, add 1 can of chicken broth and taco seasoning. Also add chili peppers and tomatoes. Mix together well, scraping up any little brown bits at the bottom of the pan. Return chicken to pan and allow to simmer for 45 minutes covered. (Now is a good time to start on the salsa, recipe follows below). Turn chicken after 45 minutes and allow to simmer for another 20-30 minutes until chicken is fork tender.

3. Once chicken is cooked, remove from pan and turn off heat. Allow chicken to cool a bit and then pull apart. Return pulled chicken to pan and allow to simmer on low for another 30-60 minutes uncovered, letting the liquid reduce a bit.

4. Once chicken is super juicy and tender, you are ready to assemble. Take two corn tortillas (feel free to heat in microwave ahead of time, it makes them more pliable) and add layers of cheese, cabbage, beans, chicken, salsa, and cilantro.

Eat and enjoy!!

Ingredients: For The Salsa

• 2 large tomatoes
• 1 poblano pepper
• 1 large jalapeño or two small ones
• 1-3 habanero (depending on your level of heat. 1 being mild, 3 being hot)
• 1 head of garlic
• 1 onion
• Olive oil
• Sea Salt
• 1 small can of jalapeño verde sauce

Directions: Fire Roasted Salsa:

1. Preheat oven to 375. Quarter tomatoes, seed and cores in tact. Slice peppers by the halves. Quarter onions. Coat everything heavily in olive oil, sprinkle with salt and pepper. Put in roasting pan, skin sides up.

2. For the garlic, slice top end off so the cloves are exposed. Pour with olive oil and wrap garlic in tin foil. Also insert in roasting pan. Roast veggies for 1-2 hours until charred and super soft.

3. In a food processor, blend roasted veggies, a handful of fresh cilantro, verde sauce, and salt (as needed).

Viola! You have fire-roasted salsa 🙂

Mmmmm….soo good!

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