Tacos de Pollo en Ensalada Enchipotlada
Makes about 4 cups, filling 12 to 16 tacos
Serving 4 as a casual meal
2 tablespoons balsamic vinegar
(no need to use your very best balsamico here)
1/3 cup olive oil, preferably extra-virgin
2 canned chipotle chiles en adobo, finely chopped
1/2 small head Napa cabbage,
thinly sliced (about 2-1/2 cups)
1 large carrot, peeled and
chopped into 1/4-inch pieces
1 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
1-1/2 cups coarsely shredded cooked chicken,
preferably grilled, roasted or rotisserie chicken
1 large ripe avocado, peeled,
pitted and cut into 1/2-inch cubes
1/3 cup coarsely grated Mexican queso añejo
or other dry grating cheese, such as Romano or Parmesan
12 to 16 warm, fresh corn tortillas
1. The Filling:
In a large bowl, whisk together the vinegar, olive oil and chipotles. Season generously with salt, usually about a generous 1/4 teaspoon. Add the cabbage, carrot, onion, cilantro and chicken. Toss everything together and let stand for 15 minutes. Taste and season with additional salt if necessary.
2. Finishing The Dish:
Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese. Set on the table the warm tortillas, and you're ready for some great roll-them-yourself tacos.
The chicken filling is best eaten the day it is made, though it will keep for several hours in the refrigerator.
Mexico—One Plate at a Time
By Rick Bayless
with JeanMarie Brownson & Deann Groen Bayless
Scribner, October 2000
368 pages, color, black & white illustrations
Recipe reprinted by permission.
This page created February 2001
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