Posted: 01/11/2013 12:28 PM
Print Story |
Tortillas Con Pollo (Open-faced Soft Corn Tortilla Sandwiches with Garlic-Lime Roasted Chicken)
We’ve been all over the world this week with dinners for under $20. Today, cookbook author Amalia Moreno-Daamgard takes us to Latin America.
Serves 4 people
1 (3.5 lbs.) whole raw chicken
The cloves of one head of garlic, peeled
The rind of one lime
1-1/2 tbsp. oregano
¼ cup olive oil
2 tsp. Kosher salt and 2 tsp. freshly ground black pepper
3 roma tomatoes, diced
1 medium red onion, diced
2 avocadoes, diced
1 (15 oz.) can black beans
1 bunch cilantro leaves, rinsed, spun dry, chopped
2 birds eye (Thai) chiles, minced (optional)
The juice of half or 1 lime
Kosher salt and freshly ground black pepper
1 pkg. (36 ct.) white, yellow, or blue corn tortillas
1 head leaf lettuce, washed, spun dry, leaves separated
Rinse the chicken and pat dry.
In a small food processor (or mortar and pestle), combine the garlic, rind of lime, oregano, olive oil, and salt and pepper to make a smooth paste. Rub this paste on the chicken and under the skin on the breast side. Make sure the chicken is well coated with the paste all over. Marinate overnight.
Roast at 425°F for 15 minutes; then lower the heat to 350°F and roast the chicken until cooked, about 45 minutes. Rest the chicken for 10 minutes and allow it to cool slightly. Pull the chicken apart discarding the skin and bones. Keep warm.
Make the salsa. Combine all ingredients in a bowl, season and taste. Adjust seasonings, if needed.
Warm the tortillas in a preheated toaster oven for about 1 1/2 minutes or heat them in a nonstick skillet for 1 minute per side. Keep the tortillas warm.
Fill tortillas with lettuce, chicken and top with the salsa.
Alternatively, for convenience, use a store bought rotisserie chicken and shorten the steps. However, keep in mind that you will be paying more for less chicken.