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Mexican | |
| 1 (3- to 3�-pound) chicken, cut into 8 pieces (breasts halved) 1 small white onion, quartered, plus 1 medium white onion, halved and thinly sliced 3 celery stalks 3 cloves garlic Kosher salt 1� pounds (about 6) tomatoes, quartered � cup vegetable oil 1 small green bell pepper, thinly sliced � teaspoon garlic powder � teaspoon ground cumin Freshly ground black pepper Tacos Vegetable oil, for deep-frying 3 cups instant corn masa mix, such as Maseca 1� teaspoons kosher salt Guacamole, for topping (optional) Shredded Monterey Jack or cheddar cheese, for topping (optional) Shredded lettuce, for topping (optional) Diced tomato, for topping (optional) | |
| 1. To make the filling, put the chicken in a large pot and add water to cover by 3 inches. Add the quartered onion, celery, and garlic. Season with salt, and bring to a simmer over medium heat. Simmer until the chicken is cooked through, about 30 minutes. Remove the chicken from the pot and let cool slightly. Discard the skin and bones and shred the meat. 2. Puree the tomatoes in a blender. Heat the oil in a medium skillet over medium heat. Add the sliced onion and bell pepper, and cook until soft, 3 to 5 minutes. Add the pureed tomatoes, garlic powder, and cumin. Season with salt and pepper, and bring to a simmer. Reduce the heat and simmer gently for about 45 minutes. Add the chicken and warm through. 3. To make the tacos, heat 2 inches of oil in a large deep pot to 350�F. 4. Whisk the masa mix and salt together in a large bowl. Stir in 2� cups warm water until a smooth dough forms. Pull off pieces of dough and roll them into 13 or 14 balls, each about the size of a Ping-Pong ball. Keep them covered with a piece of plastic wrap or a clean dish towel so they don�t dry out. 5. Cut a plastic food storage bag open down both sides, leaving the bottom attached, to form a rectangle. Lay one side of the plastic over the bottom of a tortilla press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla press and press down firmly on the dough to shape the tortilla. 6. Drop the tortilla into the hot oil. When the tortilla floats to the surface, use a metal spatula to repeatedly douse the top with hot oil until it begins to puff up. (If the tortilla does not begin to puff, gently pat it with the spatula.) Flip it over, and using another spatula to support the side, press the first spatula into the center of the tortilla to form a taco shape. This process takes approximately 60 seconds. Transfer the taco to paper towels to drain. Repeat with the remaining dough balls. 7. Fill each taco with some of the shredded chicken, and add guacamole, cheese, shredded lettuce, and diced tomato as desired. | |
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