Thursday, November 29, 2012

Grilled Chicken & Corn Tacos with Creamy Ranchero Sauce

So, this week I am sharing with you a few of my newest concoctions in my kitchen to help spice up your holiday cooking ideas. They are not traditional dishes for this time of year like soups & breads, but I hope you can find a time where these fun and new recipes will come in handy. This next recipe I am going to share is one I began making in the summer but loved it so much my family will be eating it all year long. The only change you will need to make in the winter, is use frozen corn instead of fresh corn on the cob. I have done this and the flavor and texture is still amazing. The things I loved about this dish is first, these tacos are extremely healthy. All of the vegetables and the color is so fresh tasting and beautiful. My other favorite part of this dish is the creamy ranchero sauce. I had never made a ranchero sauce until this dish and let me tell is heavenly! It is a little bit sweet from the roasted peppers, a little spicy with the jalapeno and a lot creamy from the cream and mayo. I was licking my plate clean. The flavors from this sauce had such a new twist on traditional chicken tacos that it was super fun to eat. My entire family loved these and we will be making these tacos again VERY soon! Enjoy :)
Creamy Ranchero Sauce
2 T. olive oil
1 onion, chopped into large pieces
2 jalapeno peppers, stem removed but not seeded (unless you don't like spice)
2 garlic cloves
2 roasted red bell peppers
2 T. tomato paste
4 T. apple cider vinegar
1 T. brown sugar
2 T. cumin powder
1 t. salt
1/2 t. black pepper
1/2 c. chicken broth
Half pint heavy whipping cream (or whole milk)
1 c. mayonnaise (good quality), optional if you like your sauces creamy
Roughly chop the onions, jalapeno peppers and garlic. Place in a sauce pan with the olive oil and saute until the onions are soft and tender. Add the seasonings, vinegar, tomato paste and chicken broth. Let the sauce simmer and low boil until it begins to thicken. As the sauce is reducing, roast the red bell pepper. To do this, place the bell pepper on a cookie sheet and lightly spray with cooking oil. Place the pepper in the oven on broil and let the pepper cook until the top is charred and has several black spots on the skin. Do this to the other side of the pepper and then remove from the oven. Place the blackened pepper into a plastic bag or brown paper sack to sweat. This will help the skin peel off easier. Once the pepper is no longer too hot to touch, peel off the blackened skin and cut into large pieces.

Place the roasted pepper into the onion/pepper mixture and continue to simmer for a few minutes. Once the sauce has come together, use a hand blender or place the sauce in a food processor. Blend the sauce until it is smooth. As you are blending the sauce, pour in the heavy whipping cream and continue to blend. You can serve the sauce this way, or if you would like a creamy version of this sauce, add the mayonnaise to the sauce. This sauce is great for these tacos, on salads, on sandwiches or anything else you can think of!

For the tacos, prepare the following:
6 chicken breasts, seasoned with salt and pepper and paprika (grill the chicken until cooked through and then cut into bite sized pieces)
1/2 red cabbage, finely sliced or chopped
2 avocados, peeled, seeded and sliced
Cilantro, for garnish
Tomatoes, diced (optional)
1 c. shredded cheddar, Monterey or colby cheese
Grilled corn (place corn on the cob or frozen corn on a cookie sheet and lightly spray with cooking spray. Place the corn under a broiler and bake until the corn is lightly golden brown. Remove from the oven, toss the corn or turn the cob over and cook the other side. Once the corn is cool, add to the tacos and cut off the corn off of the cob)
Queso Mexican Cheese

To assemble the tacos, place the corn tortillas on a flat griddle and sprinkle with a little cheddar cheese. Add the chicken and the other vegetables and let it warm up until the cheese begins to melt. Remove from the heat, sprinkle with a little Mexican cheese and drizzle with the ranchito sauce. Serve warm and garnish with cilantro.
 Avocado, roasted corn, roasted red bell pepper, cilantro & red cabbage. Talk about healthy & yummy!

1 comment:

Diana said...

If these are the tacos you served me for lunch one day I AM SOLD! I LOVED them so very much. I'm so glad you finally have given out the recipe. YUM. I think this might have to be Sunday dinner!!!

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