MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Spicy Chicken Tacos Or Tostadas   
    Categories: Latino, Poultry, Breads, Chilies, Cheese   
         Yield: 5 Servings   
      
   MMMMM-------------------------SPICE RUB------------------------------   
         1 ts Salt   
       1/2 ts Ground cumin   
         1 ts Oregano   
              +=OR=+   
         1 ts Thyme   
         3 ts Ground red chile; (I love   
              - New Mexican Dixon chile)   
         1 ts Turbinado sugar *   
              Fresh ground black pepper   
         2 cl Garlic; minced   
      
   MMMMM--------------------------FILLING-------------------------------   
     1 1/2 lb Skinless chicken breast   
              - tenders   
         1 tb Light olive oil   
       1/2 c  Beer   
         1 tb Adobo sauce   
      
   MMMMM----------------------TACOS & TOPPINGS---------------------------   
        12    Corn tortillas, crisp taco   
              - or tostada shells   
         2 c  Grated cheddar cheese   
         3 c  Sliced crisp romaine   
              - lettuce   
              Cholula or Tamazula hot   
              - sauce   
              Salsa   
         1    Avocado; sliced   
      
     This recipe doubles and triples easily. During a Super   
     Bowl afternoon, when eating is nonstop, you can saute this   
     spicy chicken in batches as you need it. To please kids'   
     palates, you can serve the chicken with crisp taco shells   
     instead of the soft tortillas. Ortega is a good brand and   
     are usually sold 12 to a package.   
      
     For the spice rub: Mash together salt, cumin, oregano, red   
     chile, sugar, pepper and garlic. (I add the larger amount   
     of red chile if there are no children or delicate   
     palates.)   
      
     Place chicken tenders in a bowl and dump in the spices. If   
     you have a favorite spice, add that, too. Rub the spices   
     into chicken tenders using your hands.   
      
     Heat oil in large 12-inch nonstick skillet. Saute chicken   
     for 3-4 minutes on each side, giving it time to caramelize   
     before turning. Pour in the beer and deglaze the pan,   
     rubbing the chicken around in the deglazing juices. Cook   
     for 5 minutes longer.   
      
     While the chicken is finishing, warm corn tortillas until   
     soft and pliable in a nonstick pan. Place a few strips of   
     spicy chicken in the middle of each warm corn tortilla and   
     top with cheese, lettuce, hot sauce, salsa and avocado.   
      
     * Note: Turbinado sugar is available at Whole Foods,   
     Berkeley Bowl and other well-stocked supermarkets.   
      
     Serves 4 to 6   
      
     URL: http://sfgate.com   
      
     MM Format by Dave Drum - 09 February 2010   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... Never eat Chinese food in Oklahoma. - Bryan Miller   
      
   --- BBBS/Li6 v4.10 Dada-1   
    * Origin: Prism bbs (1:261/38)