Colorado Chicken Tacos

• Meat

  • 1 Chicken breast

• Produce

  • 3 Ancho dried chiles
  • 5 Garlic clove
  • 4 Mexican dried chiles, New
  • 1 Onion
  • 2 tbsp Onion
  • 1/2 tsp Oregano
  • 1 can Pinto beans, whole

• Canned Goods

  • 2 Chipotles in adobo
  • 3 1/2 cups Stock

• Condiments

  • 1 tbsp Chipotle in adobo sauce

• Baking & Spices

  • 1 Chili powder
  • 1 sliver Dark chocolate
  • 2 Pepper, freshly ground
  • 1 Pepper
  • 3/4 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 Cotija cheese
  • 1 Monterey jack cheese

• Other

  • Crema (optional

Found on mexicanplease.com

Description

Ingredients

• 4 New Mexican dried chiles
• 3 Ancho dried chiles
• ½ onion
• 3 garlic cloves
• 3 cups stock
• ½ teaspoon cumin
• ½ teaspoon oregano (use Mexican oregano if you have it)
• ½ teaspoon salt
• freshly ground pepper
• 1 Tablespoon chipotle in adobo sauce
• sliver of dark chocolate
• Monterey Jack cheese
• 8-10 corn tortillas
• Cotija cheese (optional)
• Crema (optional)
• 1 chicken breast
• salt
• pepper
• chili powder
• oil
• 2-3 Tablespoons chopped onion
• 1 can whole pinto beans
• ½ onion
• 2 garlic cloves
• 2 chipotles in adobo
• ½ teaspoon cumin
• ¼ teaspoon salt
• freshly ground pepper
• ½ cup stock (or water)

Directions

• De-seed and de-stem the dried chiles. Wipe off any dusty crevasses.
• Add the chiles to a bowl and cover with hot tap water. Let reconstitute for 15-30 minutes. You can cover them with a small bowl or plate to keep them submerged.
• Saute ½ an onion and 3 garlic cloves in a dollop of oil over medium heat. Cook until just starting to brown, approximately 5-8 minutes.
• Drain the chilis and add to the onion mixture along with 3 cups of stock, ½ teaspoon of oregano, ½ teaspoon cumin, ½ teaspoon salt, and some freshly ground pepper.
• Let cook for a couple minutes or until everything is at a uniform temp.
• Add to a blender and combine well.
• Take a taste. If it tastes bitter you know youll want to sweeten it up a bit.
• Strain the sauce through a fine mesh sieve, pushing it through with a spoon or spatula. Discard leftover solid remnants.
• Add strained sauce back to the saucepan. Add 1 Tablespoon adobo sauce and a sliver of dark chocolate to balance the earthiness of the sauce.
• Let cook over mediumish heat until the sauce clings to a spatula, approximately 15-30 minutes.
• If you are making refried beans, start by sauteing ½ an onion and 2 garlic cloves in a dollop of oil for a few minutes.
• Drain and rinse a can of pinto beans and add to the onion mixture along with 2 chipotles in adobo, ½ cup stock (or water), ½ teaspoon cumin, ¼ teaspoon salt, and some freshly ground pepper.
• Bring this bean mixture to a uniform temp and then add to a blender and combine well.
• Return bean mixture to saucepan and cook over medium-low heat until you have a thicker consistency, approximately 5-10 minutes.
• Cut a single chicken breast into bite sized pieces. Add to a bowl and mix with a dollop of oil, salt, pepper and chili powder. (Exact seasoning isnt important for this chicken so I eyeball it and add a generous pinch of each.)
• Saute 2-3 Tablespoons of chopped onion in a dollop of oil over medium-high heat. Add the chicken pieces and form a single layer. Once the first side is mostly cooked through flip and cook the other side for an additional 2-3 minutes or until its done. Set aside in a bowl until needed.
• Heat a comal or skillet to medium-high temperature.
• Each tortilla gets a thin layer of beans and plenty of cheese. I usually cook them three at a time on the comal.
• Cook until the cheese is melted or until the underside of the tortilla is getting crunchy and forming brown spots.
• Serve immediately and top with chicken, Colorado Sauce, and your choice of garnishes.