Ancho chicken tacos with red onion and jalapeño escabèche from Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen (page 84) by Eddie Hernandez and Susan Puckett

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried guajillo chiles for dried ancho chiles.

  • jenmacgregor18 on August 13, 2020

    I subbed guajillos and bought Frontera tomatillo salsa instead of making, otherwise made as directed. the marinade didn't add too much flavor to the chicken. It only marinades for 30 minutes; maybe if left longer.... I thought they needed cheese or sour cream to offset the acidity in the onions & salsa. These were okay; just not as good as some of the other tacos I've made from this book.

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