Spicy Cider Beer Braised Chicken Enchilada Tacos w/Sweet Chili Apple-Pomegranate Salsa.
If you ask me, these are just what Monday calls for, happy, sweet + spicy, colorful tacos!
Foto: Half Baked Harvest
Bahan-bahan
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic (minced or grated)
- 2 in chipotle chilies adobo (minced)
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne (or more or less to taste)
- salt and peper
- 1 (8 ounce) beer
- 1/2 cup apple cider (plus more if needed)
- 1/2 -3/4 cup enchilada sauce
- 8 warmed flour or corn tortillas (for serving)
- sharp cheddar cheese + cotija cheese (for serving)
- 2 honeycrisp apples (finely chopped)
- arils from one small pomegranate
- 1 jalapeño (seeded (if desired) + chopped)
- 1/4 cup fresh cilantro (chopped)
- juice from 1 lime
- 2 -4 tablespoons sweet thai chili sauce (I used 3 (but use as little or much as you would like))
Langkah-langkah
-
Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.
-
Heat a large brasier or dutch oven over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.
-
Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
-
Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
-
To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro. Happy taco eating!
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (19% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| boneless skinless chicken breasts | 2 pounds | - | - |
| olive oil | 2 tablespoons | - | - |
| garlic | 2 cloves | - | - |
| in chipotle chilies adobo | 2 | - | - |
| chili powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| smoked paprika | 2 teaspoons | Rp 40.000/kg | Rp 8.000 |
| cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| brown sugar | 1 teaspoon | - | - |
| cayenne | 0.5 teaspoon | - | - |
| salt and peper | - | - | - |
| 1 | - | - | |
| apple cider | 0.5 cup | - | - |
| -3/4 cup enchilada sauce | 0.5 | Rp 20.000/100g | Rp 10.000 |
| warmed flour or corn tortillas | 8 | - | - |
| sharp cheddar cheese + cotija cheese | - | - | - |
| honeycrisp apples | 2 | - | - |
| arils from one small pomegranate | - | - | - |
| jalapeño | 1 | - | - |
| fresh cilantro | 0.25 cup | - | - |
| juice from 1 lime | 1 l | - | - |
| -4 tablespoons sweet thai chili sauce | 2 | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
Memuat komentar...