After having a craving for over a week I finally had the time to create an excellent chicken taco that had hot, cool, abundant flavor and multiple textures. Served of course with a requisite Corona.
Ingredients
- Four chicken legs, thighs attached
- 1 tbsp. Olive oil
- 1 onion sliced
- 3 cloves of garlic, sliced
- a few sprigs of thyme and sage
- 2 tsp. Cumin
- 1 tsp. Chile powder (or to taste)
- 3/4 cup strained tomatoes
- a few drops of liquid smoke
- Juice from two limes
- 1 tsp. Salt
- small corn tortillas, 2 or 3 for each serving
- lettuce
- diced tomatoes
- your favorite hot sauce (I like TapatÃo)
Heat a pressure cooker and add olive oil. Sauté onions and garlic until translucent. Add chicken and brown. Mix together tomato, cumin, chile powder, lime juice, liquid smoke and salt. Pour over chicken. Add thyme and sage on top. Seal pressure cooker and cook for 30 minutes or until chicken is cooked through. (check with your pressure cooker for instructions or alternately cook in a dutch oven at 325°F for 50 minutes).
Remove chicken and debone, cutting chicken into bite size pieces. Meanwhile, remove thyme and sage leaves from liquid and skim off fat with a spoon. Bring liquid to a boil, and reduce until thickened.
Add chicken back to liquid and heat through.
Crisp tortillas over an open flame or in a fry pan with a bit of oil.
Add chicken, garnishes and desired condiments to tortillas and serve with Santa Fe Salad from The Best of Bridge.
Posted by Brenda
