- Western Style Breakfast Cuisine
- Appetizers & Tapas
- Soups & Stews
- Sandwiches, Burgers & Hot Dogs
- Chili & The Daily Beans
- Traditional and Modern Antojitos
- Pork & Ham
- Wild Game & Wild Game Birds
- Vegetable Entrées & Veggie Sides
- Spaghetti Western Cuisine
- Baked Goods, Desserts & Sundries
Sunday, May 14, 2017
Tacos de Chocolate Chile Colorado Pollo y Chicharrones
Chicharrones Tacos are popular in Central Mexico. Taquerias throughout the Desert Southwest offer Chicharrones Tacos on the menu too. Chicharrones are added to many different kinds of stew and casserole recipes. When cooked, chicharrones become soft and they add a nice light pork flavor.
Chile Colorado is a sauce that is made with ground dried red chiles. Chile Colorado is usually mildly spicy and it has a very rich robust flavor. Raw Chocolate is added to a variety of Mexican and Southwestern cuisine sauces, stews and Mole Paste. Chocolate Chile Colorado Sauce has a rich complex flavor that helps to meld the flavor of chicharrones and chicken.
Vidalia Onion Taco Topping:
This recipe yields 1 garnish portion.
Place 1/4 cup of thin sliced Vidalia Onion in a small mixing bowl.
Add 1 pinch of chopped cilantro.
Add 1 pinch of sea salt and black pepper.
Add 1/2 teaspoon of red wine vinegar.
Toss the ingredients together.
Let onion mixture marinate for 20 minutes.
Chocolate Chile Colorado Pollo y Chicharrones:
This recipe yields enough for 2 to 3 tacos. (1 portion)
Step 1: Place 4 ounces of boneless chicken meat in a sauce pot. (Chicken scraps are good for this recipe.)
Cover the chicken with water.
Place the pot over medium high heat.
Boil the chicken till it is fully cooked.
Step 2: Drain the water off of the chicken.
Coarsely chop the chicken.
Set the chopped chicken aside.
Step 3: Heat a sauté pan over medium heat.
Add 1/2 tablespoon of vegetable oil (or lard).
Add 1 tablespoon of minced onion.
Add 1 tablespoon of minced green bell pepper.
Add 1 chopped garlic clove.
Sauté till the vegetables start to become tender.
Step 4: Add 2 cups of water.
Add 1 tablespoon of chile guajillo powder.
Add 1/2 tablespoon of ancho chile powder.
Add 1/4 teaspoon of cumin.
Add 1 pinch of sea salt and black pepper. (to taste)
Bring the sauce to a gentle boil.
Step 5: Reduce the temperature to low heat.
Add 1/2 ounce of dark unsweetened chocolate.
Stir as the chocolate melts into the sauce.
Step 6: Add the reserved chopped chicken.
Add 1/3 cup of small Chicharrones pieces. (Chicharones are Pork Cracklins.)
Gently simmer and reduce till the sauce is a medium thin consistency that easily clings to the meat. Stir occasionally.
Keep the taco filling warm over very low heat or in a 135ºF bain marie.
Tacos de Chocolate Chile Colorado Pollo y Chicharrones:
This recipe yields 1 portion. (2 or 3 tacos)
There are many ways to warm tortillas for tacos. Heating tortillas on a dry griddle or steaming the tortillas are common methods. Briefly pan frying the tortillas is a good method too.
Step 1: Select 2 or 3 small corn tortillas that are 5" to 6" in diameter.
Heat a wide sauté pan over medium heat.
Add 2 tablespoons of vegetable oil (or lard).
Briefly pan each corn tortilla on both sides till a golden highlights appear and they are still soft and flexible.
*Do not fry the tortillas so they are crisp and crunchy! These tacos are meant to be folded in half when eaten.
Set the soft fried tortillas on a dry pastry towel and pat off any excess oil.
Step 2: Place the 2 soft fried tortillas on a plate.
Place a 2 to 3 ounce portion of the Chocolate Chile Colorado Chicken y Chicharrones taco on each tortilla.
Sprinkle 1 tablespoon of grated Monterey Jack Cheese over the meat on each taco.
Sprinkle a little bit of the Vidalia Onion Garnish on each taco.
Step 3: Garnish the plate with:
- Cilantro or parsley sprigs
- diced tomato
- sliced jalapeno pepper
These are some rich tasting tacos!