Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM-----------------------CHICKEN STOCK---------------------------- 2 Chicken carcasses 1 tb Olive oil 2 Onions; peeled and cut into ; large dice 1 Carrot; peeled and cut into ; large dice 1 Stalk celery; cut into large -dice 3 Sprigs fresh thyme 3 Sprigs fresh parsley 1 sm Bay leaf 1 ts Black peppercorns 1 qt Water to cover Heat oil in a medium saucepan over medium-high heat. When hot, add chicken and saute for 5 minutes or until golden brown. Add onions and peppers and saute for 3 more minutes. Add jalapenos, garlic, chili powder, cumin, and coriander and saute for 2 minutes. Deglaze with the chicken stock and simmer for 5 minutes or until chicken stock has disappeared. Remove saucepan from heat and fold in cilantro and cheese. Stir until mixture has a creamy consistency. Season with lime juice and salt. Portion "chili" mixture onto 8 warm tortillas. Roll up each tortilla into a cylinder shape, place 2 tacos on each plate side by side. Garnish the top with sprigs of cilantro. Serves 4. Chicken Stock: Have butcher cut carcasses into small pieces or use a cleaver to do so at home. Keep refrigerated until used. Bring a large sauce pot to medium heat and add oil. Add onions, carrots, and celery and saute for 5 minutes or until onions are transparent. Add chicken carcasses, thyme, parsley, bay leaf, peppercorns, and water to cover. Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface as necessary. Remove pan from heat. Place a strainer in an empty container to hold a large amount of liquid. Pour mixture into strainer and strain. Skim off any surface fat. Recipe from Dean Fearing, Executive Chef at The Mansion on Turtle Creek in Dallas (copyright 1993 by Dean Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
