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Walter Bibikow
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Various Types of Peppers in Front of Red & Yellow Bottles
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La Belle Cuisine
Chicken "Chili" Tacos
Chef Dean
Fearing,
The Mansion on Turtle Creek, Dallas, TX
1
tablespoon
olive oil
4 chicken breasts, skinned, boned,
and cut into 1/4-inch dice
2 large onions, cut into 1/2-inch dice
1 red bell pepper, seeded, cut into
1/2-inch dice
2 jalapeños, cut into fine dice
3 cloves garlic, minced
1/2
tablespoon chili powder
2 teaspoon ground cumin
1/4 cup Mansion on Turtle Creek
Diablo Sauce (recipe follows) *
3
tablespoons cilantro, chopped
3 fully packed cups grated Jack cheese
Lime juice to taste
Salt to taste
8 warm flour tortillas
2 ripe 8-ounce avocados, sliced
Fresh sprigs of cilantro
* Note: If you
prefer not to make Diablo Sauce, you may substitute
chicken
stock
or broth
and deglaze as instructed in the recipe.
Heat
oil in a medium saucepan over medium-high heat. When hot, add chicken and
sauté for 5 minutes or until golden brown. Add onions and peppers and sauté
for 3 more minutes. Add jalapeños, garlic, chili powder, cumin, coriander,
and sauté for 2 minutes. Deglaze with the Diablo Sauce
and simmer for 4 minutes or until mixture has a thick consistency. Season
with lime juice and salt. Portion "chili" mixture onto 8 warm tortillas.
Roll
up each tortilla into a cylinder shape, place 2 tacos on each plate
side by
side.
On one side of the tacos place a few slices of avocado. Garnish the
top with
sprigs of cilantro. Serve. Yields 4 servings.
Diablo Sauce
 
In Julia's Kitchen
with Master Chefs
by Julia Child with Nancy Verde Barr,
1995, Alfred A. Knopf
“…this intriguing, mildly spicy sauce is handy to have around in the
refrigerator
or freezer for basting hamburgers, chicken, and other
grilled
or broiled foods.
Your own always seems far more satisfactory
than any
bottled job. Is that because
it is, as they say now in all the
advertisements
‘all natural – no preservatives’?”
Ingredients for about
2 cups
1
tablespoon canola or olive oil
[we prefer olive oil]
3 shallots, peeled and chopped
3 garlic cloves, peeled and chopped
1 teaspoon cumin seeds
3 habanero or serrano chiles, seeds
discarded, coarsely chopped
1 tablespoon finely grated fresh ginger root
2 red bell peppers, seeds and
ribs removed, chopped
1/2 ripe mango, peeled and diced
1 1/2 cups chicken stock
(homemade or
canned)
The juice of 1 to 2 limes
Salt to taste
Heat
the oil in [a frying] pan, stir in the shallots, garlic and cumin, and
sauté
for several minutes, until they are an even golden brown. Adding
one item at
a time and stirring every 10 seconds between additions, add
the chiles,
ginger, and red peppers; when they are all in, stir for 30
seconds more.
Stir in the mango and toss briefly – 15 seconds. Pour in
the chicken stock
and bring to the boil; reduce heat, and simmer 20
minutes to blend flavors
and soften the peppers. Puree in the blender,
transfer to a bowl, season
with lime juice and salt, and set aside.
Ahead-of-Time
Note: The sauce may be made well in advance.
Refrigerate
for a week in a
screw-top jar, or freeze.
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