Author: rachel
Date Posted: 11/21/2006
Spicy: Yes


Makes 8 servings

Tomatillos are small tomato-like vegetables that add a tart, citrus flavor to the salsa. Be sure to choose tomatillos that are firm and green beneath the husk.

The Chicken:

1/4 cup lime juice
1/4 cup vegetable oil
1 tablespoon minced garlic
1/4 cup fine-chopped cilantro
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts
Accompaniments:

8 flour tortillas, 10 inches in diameter
2 cups refried beans, heated
2 cups cooked rice
2 cups queso blanco (white Mexican cheese), or Monterey Jack
2 cups Guacamole (recipe follows)
2 cups Tomatillo Salsa (recipe follows)
1/2 cup sour cream




1. Combine the lime juice, oil, garlic, cilantro, cumin, salt, and pepper to make a marinade.

2. Blot the chicken dry and place in a zip-close bag. Pour the marinade over the breasts, seal the bag, and let marinate in the refrigerator for 3 and up to 12 hours.

3. Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ask. Spread the coals into an even bed.

4. Grill the chicken, covered, until cooked thorough, about 5 minutes per side. Remove from the grill and let rest for 5 minutes. Slice on the bias to the desired thickness.

5. Heat the tortillas on the grill for about 30 seconds per side. Spread the refried beans on the tortillas. Add the chicken slices, rice, cheese, and guacamole. Top with the Tomatillo Salsa and sour cream, and serve immediately.

Guacamole:

Makes 2 cups

1/4 cup small-dice red onion
3 ripe avocados, peeled and diced roughly
1/3 cup small-dice plum tomatoes
1 tablespoon minced jalapeno pepper, or to taste
1 tablespoon chopped cilantro
3 tablespoons lime juice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3 dashes Tabasco
1. Soak the red onion in cold water for 20 minutes; this will mellow their flavor. Drain and rinse.

2. Combine all the ingredients and mix well. Smash the avocados a little to form a rough paste as you mix it all together. Refrigerate until ready to use. Guacamole can be stored in a covered container in the refrigerator for up to 8 hours.

Tomatillo Salsa:

Makes 3 cups

1 pound tomatillos, coarsely chopped
1 roasted jalapeno, peeled and seeded
1 cup chopped tomato
1/2 red onion, diced small
1/4 cup chopped cilantro
2 tablespoons lime juice
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1. Combine all of the ingredients in a bowl and toss well. Adjust seasoning with salt to taste. The salsa is ready to serve now or it may be stored in the refrigerator for up to 3 days.

LYNNE'S TIPS

Believe it or not decent canned refried beans can be found in the Mexican section of supermarkets and in specialty stores.
Queso Blanco is a mild, slightly salty, fresh cow's milk cheese. It's soft, but can be grated on the large holes of a box grater. Its creamy goodness balances spicy flavors in Mexican dishes. Monterey Jack is a good substitute.
Hass avocados with the thick, pebbly green skin that ripens to purplish black have more flavor that the smooth, thin skinned Florida avocados. For using right away, choose fruit that yields to gentle pressure. Pick more firm ones to use a few days later. Store at room temperature until ripe then eat right away or refrigerate for a day or two.
To roast jalapenos or other peppers, place them over high heat on your stove top, under the broiler, or on an outdoor grill and cook until the skin becomes blistered and charred. Place them in a covered bowl until cool enough to handle. The skin will slip off easily. Cut pepper in half and remove the seeds.



Recipe from Lynne Rosetto Kasper of the Splendid Table