Ancho Powder , Bacon , chicken , cilantro , garlic
Ingredients
This is a great week day meal. Marinated chicken and the fresh ingredients in the filling come together very nicely in this taco dish.
For the Marinade
1/2 cup fresh lime juice (from about 2 limes) 1 Tbs. ancho chile powder 2 cloves garlic, minced (about 2 teaspoons) 1-1/2 tsp. kosher salt 1 tsp. dried oregano 1 tsp. freshly ground black pepper 1 cup vegetable oil 1-1/4 lb. boneless, skinless chicken breasts
For the filling:
1 Tbs. vegetable oil; more if sautéing the chicken 3 slices bacon, finely chopped 1 cup cored, seeded, and finely chopped fresh poblano chiles (about 2 poblanos) or 2 fresh jalapeños and 1/2 green bell pepper, cored, seeded, and finely chopped 1 cup finely chopped yellow or white onion 1/4 cup chopped fresh cilantro Juice of 1 lime Kosher salt 1/2 cup grated Oaxaca cheese or freshly grated mozzarella (optional)
Directions
In a medium bowl, mix the lime juice, chile powder, garlic, salt, oregano, and pepper; whisk in the oil. Add the chicken, cover, and marinate in the refrigerator for 1 hour but no longer than 1-1/2 hours.
Make the filling:
Prepare a medium-hot fire on a gas or charcoal grill or set a large, heavy skillet over medium-high heat for 1-1/2 minutes. Remove the chicken from the marinade, shaking off any excess. Grill the chicken (or sear it in the skillet with 1 Tbs. oil), flipping after 4 min., until it’s just firm to the touch and cooked through, about 9 min. Let the chicken cool and then chop it into very small pieces.
Heat a skillet over medium heat, add 1 Tbs. oil and the bacon, and cook, stirring frequently, until the bacon just begins to brown, about 6 min. Turn the heat to medium high, add the chiles and onion, and cook, stirring frequently, until they begin to soften, about 4 min. Add the chopped chicken, cilantro, and lime juice and stir constantly until the chicken is hot. Season with salt to taste. Sprinkle the cheese (if using) over the top, take the pan off the heat, and let the cheese melt.
