It’s Taco Tuesday!
Ever since we saw the Lego Movie, we’ve been celebrating Taco Tuesday. First, because it’s fun. Second, because it can be very creative & delicious (which also is fun).
There was a wonderful article in the Wall Street Journal on 4/3/15 by Elizabeth G. Dunn (we love her writing) where she chronicles the comeback of the taco (click HERE to connect to her article). As she states, “… gastronomy’s top echelon has plunged into a state of intense taco-consciousness.” So in homage to this new taco-consciousness, we present one of the recipes from the WSJ article, as well as one of our own.
- 1 full boneless chicken breast, sliced into cutlets (to see our article on how to prepare the cutlets, click HERE).
- 2 tablespoons or more of spice rub (we used a New Mexico spice rub)
- 2 tablespoons olive oil
- ½ large sweet onion, thinly sliced
- Sea salt and freshly ground black pepper
- 10 ounces of The Serious Foodie Hatch Chile Sauce,or any other green chile sauce or green salsa
- ½ cup chicken stock
- ¼cup orange juice
- ¼ cup canola oil
- 12 fresh corn tortillas, warmed
- 1 cup grated Monterrey Jack cheese
- 1 avocado, sliced
- Take each cutlet, and liberally use the spice rub on all sides. Place the prepared chicken breast pieces onto a plate, and put in the refrigerator, uncovered, for 1 to 2 hours.
- Meanwhile, caramelize onions: Heat olive oil in a small saucepan over medium heat. Sauté onions, tossing to coat with oil, until softened, 10 minutes. Add a pinch of salt and 2 teaspoons water, then reduce heat to low, and cook, stirring frequently, until tender and deep golden, 20-30 minutes more. If pan becomes dry, add water, 1 teaspoon at a time, to prevent burning.
- Remove from the chicken from the refrigerator about 10 minutes before cooking. Carefully pat dry - you can add more spice rub at this point, if you like.
- Place about 2 tablespoons olive oil into a saute pan. Saute the chicken, about 5 minutes per side, on medium heat.
- Add the green chile sauce or green salsa, chicken stock, orange juice, and simmer for 4 to 5 minutes, or until the desired thickness. Season as needed.
- Slice the chicken, then serve on the tacos along with the caramelized onions, sliced avocado, and cheese. Garnish with your favorite red hot sauce, if you like.
- 2 russet potatoes, peeled
- 3 tomatillos, quartered
- ½ yellow onion, quartered and rinsed
- ½ bunch cilantro, leaves and stems chopped, plus ¼ cup chopped, for garnish
- Juice of 1 lime, plus 2 limes, quartered, for serving
- 1-2 serrano chilies, seeded and roughly chopped
- Kosher salt and freshly ground black pepper
- 1 white onion, cut into ½-inch rings
- 1 tablespoon canola oil
- 8 yellow corn tortillas, warmed
- 3 tablespoons pork lard or canola oil
- 1 pound red chorizo, casing removed
- Preheat oven to 275 degrees. Slice potatoes into ½-inch-by 3-inch planks. Place potatoes on a baking sheet and cook until soft but not mushy, 15-20 minutes. Remove from oven and let cool.
- Meanwhile, make salsa verde: In a blender, pulse tomatillos, yellow onions, cilantro, lime juice and chilies until roughly chopped. Season with salt and pepper to taste. Set aside.
- Preheat a cast-iron pan over medium-high heat. Lightly drizzle one side of white onions with oil. Once pan is hot, place onions, oil-side down, into pan, and cook, undisturbed, until well charred on one side, 8-10 minutes. Set aside.
- Add 2 tablespoons pork lard and chorizo to cast-iron pan, and sauté, breaking up chorizo with a wooden spoon, until cooked through, 3-4 minutes. Remove chorizo from pan and set aside. Add 1 tablespoon more lard to pan, then reheat potatoes and white onions until warmed through, 2-3 minutes.
- To serve, place chorizo inside of warmed tortillas, followed by 1 tablespoon salsa verde, potatoes and onions. Top with chopped cilantro and finish with a squeeze of lime.