Yucatán Style Chicken Tacos

Happy Cinco de Mayo everyone!  In honor of today, I have a special taco recipe from Chef David Dworshak, of Takito Kitchen, to share with you.  If you haven't been, the food at Takito Kitchen is awesome; they are always using seasonal ingredients and supporting local farmers and producers.  Chef David's dishes are very creative, and a represent a healthier style of Latin American food.  Here's to David and all his wonderful creations!  Now go out and try this recipe!!!  What are your plans for Cinco de Mayo?

For the Chicken:

1 whole chicken, cut into 8 pcs, breast bone in, or legs and thighs

2 qts Chicken stock, broth or water

1 white onion, large dice

1 carrot, peeled, large coins

1 head garlic, split lengthwise

6 fresh bay leaves 

12 sprigs fresh oregano

Ground allspice 1T or 6 whole berries

1 whole habanero, split

Salt and pepper

 

Season the chicken with an adobo, seasoned salt or salt and pepper, 1 day ahead if possible. Start gas or wood grill. Simmer chicken in broth with remaining ingredients for 20 min., skim any foam or scum away. Remove chicken pieces, and cook on grill until well browned. Return the chicken back to broth and cook until fully cooked. Clean chicken off the bone and skin. Reheat chicken in 1-2 cups of strained broth. Add 1c. To taste of herb purée once chicken is warm, adjust seasoning and add 1t apple cider vinegar or lime juice.

Herb purée:

6 green onions

2 bunches cilantro 

4 cups spinach, packed

3 sprigs fresh oregano

1 habanero, optional

1t allspice ground

Salt and pepper

Grill or roast the scallions, blanch and shock the herbs, rough chop and purée with the least amount of water possible.

Serve with fresh tortillas, cheese, pickled vegetables, cilantro and toasted pumpkin seeds. Enjoy! 

Farmer's Market Taco: { Grilled Asparagus, Brunkow Cheese, Pickled Red Onion Tacos with Ancho Chile Sauce }

Asparagus is in-season, and I purchased mine from Mick Klug Farms at Green City Market. In addition to asparagus, one of my favorite finds at that market is the Brun-uusto Baked Cheese from Brunkow's. You can throw this cheese on the grill and the magic happens. I thought what a great idea to combine the two into a farmer's market taco creation. The inspiration came from from Chef David Dworshak at Takito Kitchen in Wicker Park. They also use the Brunkow Cheese in a home made taco along with veggies.  Those are REALLY great, but I was hoping to create my version using only seasonal and local ingredients straight from the the farmer's market to my table.  It turned out great... enjoy!

I paired this dinner with a bottle of Lagoon Hill,  Sauvignon Blanc, a personalized wine delivered to my doorstep from Tasting Room by Lot 18. I recommend you try the wine tasting kit; it's only $9.99. 
It's simple and fun!  I tasted... I rated.... and Tasting Room's WinePrint technology personalized the wines that suit my palate! I am so relieved to be part of this program because now I don't have to settle or attempt to choose wines at the store, all the bottles that are delivered to me are just right! 

 Via 

Ancho Chile Sauce

ingredients

2 ancho chile pods, seeded and stemmed
1 chipotle chile or 1 tablespoon sauce from 1 can chipotles en adobo
1 small yellow onion, finely sliced
2 garlic cloves, grated 
1 tablespoon olive oil 
1 tablespoon apple cider vinegar 
2 teaspoons dried oregano, preferably Mexican 
2 teaspoons of fresh lime juice from about 2 limes 
1 cup, water 
2/3 cup Mexican crema or sour cream 
Fresh ground pepper and kosher salt to season 


preparation 

Heat the ancho chiles in a sauté pan over medium high heat, turning occasionally for about 3 minutes or until toasted. Place the ancho chile in a bowl with the hot water. I use my electric water kettle to achieve the perfect water temperature. You can also heat the water in a microwave safe bowl for 1 minute.  Let it steep until the ancho chiles are softened. 

Using the same saute pan, heat 1 tablespoon of olive oil over medium high heat adding the onions; cook for about 6 minutes or until translucent, soft and lightly browned. Add the garlic and oregano, cook for about 30 seconds and the vinegar, chitople chile and cook for about one minute. Transfer this mixture into a blender along with the ancho chiles, crema (sour cream), and lime juice. Pulse  until smooth and blended. Season to preference with fresh ground pepper and kosher salt. If you can't buy ancho chile, just omit that preparation and make chipotle sauce! 

Grilled Asparagus Taco 

ingredients 

2 - 2 1/2 lbs of asparagus, bottoms trimmed 
1/2 teaspoon olive oil 
Fresh ground pepper and Kosher salt 
1 block of Brunkow's Brun-uusto Original Baked Cheese
1 package of corn tortillas
 (I used freshly delivered Atotonilco tortillas)
Pickled red onions 
Fresh Cilantro leaves 
Lime wedges 

preparation 

Toss and coat the asparagus in olive oil and season with Kosher salt and fresh ground pepper.  Make sure your grill is cleaned and gently wiped down with olive oil. Heat your grill or  indoor grill pan to medium heat. Grill the asparagus for 7-10 minutes, until charred and fork tender. Turn the asparagus every few minutes so they cook and brown evenly. Remove from heat. Cut into 1-inch segments. While the asparagus is on the grill, throw your block of Brun-uusto on  the grill too and cook to your melted preference. 

To plate tacos, double stack your warmed tortillas. Spread the ancho chile sauce on tortilla, divide asparagus and cheese between the tortillas. Top with pickled red onions and cilantro. Serve immediately and garnish with lime wedges.  Enjoy!