Tacos are always a welcome dinner in my house. New varieties are even more welcome. 🙂
These chicken tacos were a mildly sweet from the fresh orange juice. Because the seeds are removed from the chilies, the finished dish was not spicy at all. They were really delicious with all of the assorted toppings.
This recipe was adapted from 177milkstreet.com. We ate the tacos with refried beans, brown Basmati rice, and street corn on the side. Fresh and fabulous.
Yield: Serves 4 to 6
1 ounce guajillo chilies (5 medium), stemmed, seeded and torn or cut into 1-inch pieces
1 1/2 cups freshly squeezed orange juice (I used 4 large oranges)
5 large garlic cloves, peeled
2 T white vinegar
2 tsp ground coriander
2 tsp honey
1 teaspoon dried oregano or Mexican oregano
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed (I used 9 thighs, about 2 1/2 pounds)
warm tortillas, for serving (I used Trader Joe’s corn-wheat tortillas)
diced white onion, for serving
sliced radishes, for serving
cilantro leaves, for serving
crumbled queso fresco, feta, or shredded Mexican cheese blend, for serving
sour cream, for serving
rice and refried beans, for serving, optional
Squeeze the orange juice into a liquid measuring cup.
In a 12-inch skillet over medium-high, toast the chile pieces, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 to 2 minutes total. (I used a 12-inch stainless steel all-in-one pan.)
Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 minutes. Set the skillet aside. (I placed the chilies in the liquid measuring cup with the freshly squeezed orange juice.)
In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and 1 teaspoon salt. Puree until smooth, about 30 seconds. (I used a Vitamix.)
Pour the puree into the reserved skillet and bring to a boil over medium-high.
Trim the chicken thighs of any excess fat to prevent the finished dish from becoming greasy.
Nestle the chicken into the sauce, cover and cook over medium-low, stirring and flipping the chicken halfway through, until tender and opaque when cut into with a paring knife, about 20 minutes.
Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces.
While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes.
Stir the shredded chicken into the sauce, then taste and season with salt and pepper.
Warm the tortillas. (I microwave them in a tortilla warmer with a damp towel for about 1 minute.)
Serve the shredded chicken with warm tortillas and assorted toppings, as desired.
This was unlike any tetrazzini I’ve ever eaten. It was fancy! (for a rotisserie chicken casserole, anyway 😉 ) It’s probably not technically “tetrazzini,” but it was a smoky, full-flavored, and delicious comfort food dish. An upgrade.
The New York Times explained that this dish takes its name from the Italian opera star Luisa Tetrazzini. It was once commonly found on menus in upscale restaurants during the early 20th century. (Who knew?) It has since become less fancy (until now!) and less Italian. 🙂 I loved the title of their article, “Chicken Tetrazzini, The Casserole Even Snobs Love.” I love all sorts of casseroles, so I suppose this fact confirms that I’m not a snob. 🙂
This recipe is from The New York Times, adapted from Mississippi chef Brad McDonald, contributed by Sam Sifton. I adapted the recipe further by increasing the garlic and by using mixed dried wild mushrooms as well as whole wheat pasta.
1 ounce dried porcini mushrooms (I used a mixed wild dried mushroom medley including porcini, shiitake, black, & oyster mushrooms)
4 medium-size poblano peppers
5 dried guajillo chiles, ends snipped and seeds discarded
1 1/2 cups chicken stock, preferably homemade or low-sodium
1 1/2 cups whole milk
6 cloves garlic, peeled and thinly sliced
1 medium-size shallot, peeled and thinly sliced
8 ounces Cheddar cheese, grated (I used 3-year aged white Cheddar)
1 pound spaghetti, preferably whole wheat
1 store-bought rotisserie chicken, the meat removed and shredded, approximately 1 pound
1 lemon, juiced
coarse salt and freshly ground black pepper, to taste
1/4 cup parsley, roughly chopped, for garnish, optional
Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil.
As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots.
Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened.
Remove from heat, and pour into a blender or Vitamix, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
Heat oven to 400, preferably on convection.
Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again. (This step prevents the pasta from over cooking in the oven.)
Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper.
Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it.
Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes.
Garnish with chopped parsley, if you like, and serve.
This chili has an incredible rich flavor. The chicken is browned and then braised and both dried and smoked chiles are used instead of chili powder. Not too spicy- just absolutely delicious!!
This recipe was adapted from a dark meat turkey chili in Bon Appetit, contributed by Claire Saffitz. I substituted boneless, skinless, chicken thighs for turkey drumsticks and adjusted the cooking times. We ate it with all of the toppings (of course) as well as with cornbread on the side (in Pullman loaf form!). Perfect for any cold day- or for the Super Bowl. 🙂
Yield: 8 Servings
2 guajillo chiles, stems removed
1 ancho chile, stem removed
1 canned chipotle chile in adobo, plus 1 Tbsp. adobo
1/4 cup olive oil
10 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 large onion, chopped
4 garlic cloves, finely chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1/4 cup tomato paste
1 28-oz. can crushed tomatoes
1 12-oz. can Pilsner or other light beer
2 15-oz. cans pinto beans, rinsed
Lime wedges, sour cream, chopped red onion, chopped fresh cilantro, and sliced avocado (for serving)
Toast guajillo and ancho chiles in a small dry skillet over medium-high heat, tossing, until darkened in color and fragrant, about 2 minutes. Transfer to a blender and add 1 cup boiling water. Let sit 10 minutes.
Add chipotle chile and adobo to the soaked dried chiles and blend until smooth, about 1 minute. Set chile purée aside.
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high heat. Season chicken generously with salt and pepper. Working in batches if needed, cook, turning occasionally, until browned all over, 5 to 7 minutes. Transfer to a plate.
Reduce heat to medium and add onion and garlic to same pot; season with salt. Cook, stirring occasionally, until onion is soft and translucent, 8–10 minutes.
Mix in cocoa, cumin, oregano, and cayenne and cook, stirring constantly, until fragrant, about 2 minutes.
Add tomato paste and cook, stirring constantly, until onion is coated and paste begins to darken, about 2 minutes. Add reserved chile purée and bring to boil.
Continue to cook, stirring, until thickened and darkened in color, about 3 minutes.
Add tomatoes, beer, and 4 cups water; season with salt and return chicken to pot. Bring to a boil.
Reduce heat and gently simmer, uncovered, until meat is tender, about 20 to 30 minutes. Remove chicken from pot and let cool slightly. Shred meat and return to pot.
Add beans and simmer, adding more water as needed, until meat is beginning to fall apart and beans are very tender, 20 to 30 minutes; season chili with salt.
Serve chili with lime wedges, sour cream, red onion, chopped cilantro, and sliced avocado.
Mole is one of my favorite things in this world to eat. When we lived in Chicago, we would go to a restaurant that served a different type of mole every night of the week- heaven! When I saw Mario Batali make this mole on The Chew, I couldn’t wait to try it. Wonderful!! Yay! My family- especially my son- gobbled it up too. 🙂
The original recipe called for Mexican drinking chocolate, but, after an unsuccessful search for it, I substituted my favorite Trader Joe’s 72% cacao dark chocolate- perfect. According to Mario Batali, the burnt tortilla is very important for the resulting texture and smokiness of the sauce; I charred the corn tortilla on the open flame of my gas range. I also used boneless, skinless chicken thighs for convenience. The sesame seeds provided a contrasting texture in the otherwise smooth sauce. FABULOUS!!
4 large Guajillo; New Mexico; or California Chiles (stems removed)
3 large Dried Mulato or Ancho Chiles (stems removed)
1/2 cup Tomato Sauce
2 teaspoons Sea Salt
1/4 teaspoon freshly ground Black Pepper
2 cups Chicken Stock
3 ounces Mexican Drinking Chocolate or 72% cacao dark chocolate (grated)
Cilantro (leaves only; to garnish)
Lime Wedges (to garnish)
Brown Basmati Rice, for serving
Sour Cream, for serving, if desired
In a large dutch oven, heat a few tablespoons of olive oil over medium-high heat. Brown the chicken deeply on all sides and remove to a plate. Add the onions, garlic, and cinnamon to the pot and cook over medium-low for 5 minutes.
Meanwhile, in a large bowl, combine the peanuts, almonds, sesame seeds, charred tortilla, and chiles. Pour 3 cups of boiling water over the contents of the bowl and steep for 5 minutes. Strain, reserving the liquid, remove solids to a food processor, and pulse with just enough water to create a sauce-like paste.
Pour the paste over the onion mixture, and add the tomato sauce, salt and pepper, and bring to a boil. Add the chicken pieces and chicken stock and simmer for 10 minutes. Add the chocolate and simmer 2 more minutes. Serve with rice, sour cream, and fresh cilantro leaves and lime wedges, if desired.