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Taco Fiesta

Taco fiesta
The sweet and hot spices in this dish call for an expressive, direct, fruity wine (with some acidity to balance the fresh and pungent creole salsa)

pairs with: XPLORADOR CABERNET SAUVIGNON
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For the Cilantro adobo
  1. 1 cup fresh cilantro leaves, leaves and stems
  2. 1/2 cup fresh parsley and/or basil leaves
  3. 1 fresh bay leaf
  4. 1 teaspoon ground cumin
  5. 1 teaspoon dried oregano
  6. 1/2 cup scallions, minced
  7. 2 cloves garlic
  8. 1/2 cup rice wine vinegar
  9. 2 Tablespoon brown sugar
  10. 1/4 cup olive oil
  11. Salt and black pepper to taste
  12. 4 chicken breasts with skin
  13. Warmed stone-ground corn tortillas for serving
For the creole-style salsa
  1. 1 cup cherry tomatoes, quartered
  2. 1/2 cup red onion, finely sliced in half moons
  3. 1 jalapeño pepper, seeded, finely chopped
  4. 1 cup cucumber, peeled and diced
  5. 1 cup cooked corn kernels
  6. 2 Tablespoons cilantro, finely minced
  7. 1 teaspoon sugar
  8. Salt and pepper to taste
  9. 4 Tablespoons vegetable oil
Instructions
  1. Prepare the cilantro adobo: Place all the ingredients (except oil) in blender. Puree on high speed. Transfer to bowl and whisk in vegetable oil. Keep some of the adobo marinade aside for serving. Marinate the chicken breasts in 3⁄4 of the adobo at least 12 hours in refrigerator.
  2. Prepare the creole-style salsa: Place all the ingredients for the salsa in a bowl and stir to combine; season to taste with salt and pepper and reserve.
  3. Preheat the grill to medium heat. Grill the chicken to order, brushing frequently with the reserved cilantro adobo. Slice and arrange on a serving platter.
  4. Serve the chicken with the creole salsa and the warmed tortillas. You can offer bowls of shredded iceberg or romaine lettuces, avocado cubes, lime wedges,
  5. grated Jack or Asiago cheese and crumbled soft goat cheese to accompany. Preheat the grill at medium heat, take the lamb chops out of the marinade and grill
  6. 4-6 minutes per side, or until the desired doneness. Brush with the reserved marinade once and a while.
  7. Serve the grilled lamb chops with the almond-mint pesto, grilled cherry tomatoes or mixed vegetables and a rice pilaf.
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