February 15th, 2015
|11:56 pm - Awesome Tacos recreated|
I enjoy watching America's Test Kitchens on PBS and they often have excellent recipes. However, at times they are at least as interested in familiarity as awesomeness. Several weeks ago, they did a show where they made beef tacos. As the lead in, one of their people interviewed an innovative New York chef who made beef tacos which contained chorizo, green olives, golden raisins, and looked and sounded delicious. Then, the show gave clear instructions for how to make what looked to be a very good version of bog standard shredded beef tacos. I wanted the other tacos with chorizo and other yumminess. I looked at Cuban recipes for Picadillo. Also, I changed the meat to chicken, since amberite eats chicken and not beef, and I've found the difference between homemade chorizo made with pork or chicken is essentially identical. So, here's what I came up with. I made it last week and am making it again tomorrow, I found it to be most delicious.
Chorizo, Raisin, Olive Taco & Shredded Chicken Tacos
Brown minced onion & bell pepper (one each) in olive oil or lard
Add Mexican chorizo (made using 6 oz ground chicken or pork) and cook. Then add chopped green olives, golden raisins, capers (1-2 TBS each to taste), petit diced tomatoes (1/4 cup), shredded braised beef or chicken breast, 1 TBS tomato paste, deglaze with ¼ cup white wine
Pound 6 oz of chicken breast (beef or pork would also work) and boil (low) for 45 minutes with 2 cups broth, 1/3 cup white wine, 1 TBS salt, garlic, pepper, 1-2 TBS brown sugar. When chicken is cool, shred it by hand. It should basically fall apart into shreds.
Awesome Homemade Chorizo
• 0.8 oz mixture of dried Ancho & New Mexico chilis (seed removed)
• 2 TBS diluted unseasoned rice vinegar, or more if needed
• 6 oz ground dark meat chicken
• 1 tsp garlic
• 1 tsp dried oregano, preferably Mexican
• 1/4 teaspoons sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground allspice
• 1/16 teaspoon ground cloves
Tear up peppers, grind to powder in spice grinder (with cloves & allspice), soak in vinegar and combine. Let sit of 30+ minutes before cooking.
|Date:||February 17th, 2015 06:12 am (UTC)|| |
Chicken chorizo. Huh.
I find I really like this idea.
|Date:||February 17th, 2015 07:22 am (UTC)|| |
With all the spices, the difference between this sausage made with dark meat chicken or with pork is beyond my ability to taste, and the texture is identical. I'd avoid using ground white meat chicken because I'd expect both taste and texture to be different and from my PoV, all sensible people should rightly fear machine extracted "ground chicken".