Friday, August 10, 2007
Yucatan Chicken~not the same old chicken!
Yucatan Tacos de Pollo
6 Lg. Flour Tortillas
10 oz. boneless, skinless Chicken Breast
14 oz. can Black Beans, drained
6 oz. Mango, (ripe & firm) diced
1 cup White Rice cooked
3 cups Salsa medium hot
1/2 c. shredded, mild white cheese
1 bunch Cilantro
4 Tbsps. Vegetable Oil
1 tsp. Garlic, diced
1/4 tsp. Cumin, ground
1/4 tsp. Salt
1. Heat 4 tablespoons of vegetable oil in nonstick skillet; cook chicken until golden brown. Add garlic and cook an additional minute. Let cook for five minutes. Dice chicken into small pieces. Add rest of ingredients, except tortillas, 2 cups salsa and the cilantro. Set aside.
2. Place 6-7 oz. (3/4 cup) of mixture into middle of one flour tortilla. Roll and secure tortilla with a toothpick. Roll remaining tortillas and set aside.
3. Heat 1/4 inch of vegetable oil in skillet. Lightly fry rolled tortillas until brown on both sides. This can be done in very little oil or spray. (If you choose not to fry this is similar in tast to Chipolte's Chicken Burrito)
4. Puree rest of salsa in a blender & season with salt to taste. Heat salsa and pour over tortillas or serve on side if you do not fry the tacos. Garnish with chopped cilantro and serve.