Soft tacos of grilled chicken breast with tangy green chile and grilled onions from Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes by Rick Bayless and Jean Marie Brownson and Deann Groen Bayless

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Notes about this recipe

  • sturlington on May 05, 2013

    p86. Uses Roasted Poblano-Tomato Salsa on p26 plus fresh jalapenos. Make on the grill. Needs 1 hour to marinade.

  • Breadcrumbs on June 09, 2011

    p. 86 - Another hit from Rick Bayless, we loved this dish that made for a perfect meal on a warm late spring evening. A marinade is made by pureeing dry-roasted jalapenos w some Roasted Poblano Tomato Salsa (p. 26 of this book) and, some worcestershire sauce. Green onions are also grilled and the sliced, grilled chicken is topped w the onion and served in warm corn tortillas. I had freshly made corn tortillas which just took this dish over the top. I also served w some Mexican Crema, extra salsa and, some sliced avocado. This was wonderful. Rick has a good method for warming tortillas and keeping them warm on p. 87. I'll use that method from now on.

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