Deviled Chicken Tacos | Tacos de Pollo Endiablado Before food trucks were trendy and called “mobile eateries,” I frequented my share of “roach coaches” as they were endearingly called. One of my favorites was a taco truck covered completely in white. No name. We called it “The Taquito Man.” You shouted your order at a mysterious silhouette through an 8”x10” sized window. In return, you received a grease-stained piece of butcher paper with two miniature tacos topped with grilled green onions and thinner-than-a-fly’s-wing napkin. That napkin had to last you through dripping salsa, and beef and chicken drenched in adobo as one maneuvered to sit curbside, avoiding oil stains and cigarette butts, and somehow, the napkin would always survive. Ingredients 1.5 lbs chicken breast, skinless and boneless 1 celery stalk 5 dried Don Enrique Oaxaca Chile, seeds and stems removed 1 teaspoon dried rosemary 2 tablespoons Nakano All Natural Red Pepper Rice Vinegar 3 tablespoons olive oil 1 pinch onion powder 2 garlic cloves, minced salt and pepper to taste Garnish Pineapple chunks Cilantro, chopped red onion slices 2 limes, sliced in quarters Instructions... See more: kerlyns.blogspot/2013/05/deviled-chicken-tacos-tacos-de-pollo.html
Posted on: Wed, 10 Jul 2013 11:04:57 +0000
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