Thursday, June 11, 2009

Gimme one drink

145. the Rolling Stones - "Loving Cup" (from the Exile on Main St. album, Rolling Stones Records/Atlantic, 1972)

Out of my by no means expansive cooking repertoire, I'll def take these chicken tacos to double down on.

Ok, so start off by pre-heating your oven to 450 and getting two bone-in, skin-on chicken breasts onto a roasting pan or a rimmed baking sheet or whatevs. Cover them with olive oil and season with salt and pepper and stick them in that oven. They'll roast for a while, depending on their size, I dunno, I'm not good with looking at the clock and such. They'll be golden on the outside and white all the way through. Now, you never like to cut into meat while it's cooking, but to be honest this thing is gonna have a sauce, so if some of the juices run out it's not the end of the world, cut in if you really need to check.

But yeah, while the breasts are in the oven, you wanna melt a few tbsps of butter in a frying pan over medium-low heat and throw a chopped onion into it. Cook the onions until they're soft and then throw in 2/3 (or, I dunno, 5/7) of a big old can of chopped tomatoes (with the juice) and two chopped chipotle peppers with a bit of the adobo sauce they come oh so conveniently packed in. Stir together, season with salt and pepper and cook on low until the chicken is almost ready.

When the chicken is ready, take it out of the oven and let it rest for a few minutes while you get two forks out. Skin the breasts and get to shredding. Just get your forks in and pull them apart with the grain. This'll take a few minutes.

Just before you're ready to put the chicken in the sauce, throw into the sauce a little heavy cream. Basically you want the sauce to drop a shade, but still be recognizably red. Richness, yo. When that looks good, throw all the shredded chicken into the sauce and mix it together and voila.

Now, for the tortillas (corn fa sho). You can warm them up in the oven, that usually works fine for me. Obvi, you can also fry them as is traditional, but if you choose to do that, be sure to get the oil (a neutral oil is best, corn oil for example) real, real hot, so you can cook the tortillas for just a few seconds on each side and not just have them soaking, absorbing all the oil.

But yeah, put the chicken on the tortillas (kitchen tongs!) and enjoy, shit's real tasty.

EDIT: Ay, double up on the tortillas btw, and depending on breast size (the chicken's, not yrs) and how much you stuff yr tacos this should produce like 8-13 of them)

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