Related Posts Plugin for WordPress, Blogger...

      

Support Wikipedia

Food Trends in the News
The Papawow Store

 

 

Proud member of FoodBlogs

 

My site was nominated for Best Food Blog!

 

 

CookEatShare Featured Author
view my recipes
CookEatShare Featured Author
Member, Association of Food Bloggers



« Chocolate Cookies with White Chocolate Chips and Macadamia Nuts | Main | Padma Lakshmi and Me »
Tuesday
Mar242009

Mini Taco Duo: Chicken with Pineapple Mango Salsa and Spicy Chipotle Beef

photo by Loren Tama

8 large flour tortillas (corn would be nice, but hard to find in London)
Salt and pepper
Cut the tortillas into smaller rounds using a metal ring or a sturdy water glass.  


For the chicken
1 small roasted chicken 
1 cup (about 3/4 of a whole) ripe pineapple, diced into 1/4 inch cubes
1 cup (about 1 large fruit) ripe mango, diced into 1/4 inch cubes
1 yellow onion, diced
Cilantro, de-stemmed and coarsely chopped to yield about 1/4 cup loosely packed
Juice of 2 limes
1 jalapeno, cut into thin rounds

Remove the skin from the chicken and pull the meat off into bite-sized shreds.  Season liberally with salt and pepper and mix the meat with your hands to evenly distribute the seasoning and to mix the dark and white meat.  Set aside.  

Gently combine the pineapple, mango, onion, cilantro, and lime juice.  To assemble the tacos, place a small amount of chicken on each mini tortilla followed by a small spoonful of the salsa.  Set one slice of jalapeno on top of each.

For the beef
1/2 lb ground beef
Taco seasonings: chile powder, cumin, paprika, onion powder, oregano, bay, etc...use your imagination
5 large cloves of garlic, minced or pressed
1 medium red onion, diced
2 8-oz cans chipotle peppers in adobo sauce
Shredded cheese (I used cheddar)

Sweat the onion in a large skillet over medium heat.  Add the beef, stirring occasionally and breaking it up with a wooden spoon or spatula.  When the meat starts to brown, add garlic and seasonings, stirring to combine.  Add the chipotle peppers and adobo from the can, again stirring to combine. 

Simmer over low heat, stirring occasionally, for 15 minutes.  Remove from heat and drain the meat mixture.  Remove any chipotle peppers that have not broken up, and any bay leaves if used, and season with salt and pepper to taste. Allow to rest at room temperature until the mixture can be handled by hand.  

To assemble the tacos, place a small amount of the beef mixture in the middle of a mini tortilla and sprinkle with shredded cheese.  

Keep the assembled tacos in the fridge before serving.  You can make them up to 8 hours in advance, but longer storage may lead to sogginess.  Head the beef tacos in the microwave prior to serving; the chicken tacos are delicious cold. 

Yields about 50 miniature tacos.


PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (4)

I had the opportunity to sample these little morsels of heaven. Very impressed with the flavour combination and the Spicy Chiptole reminds me of the food I used to eat during my childhood days in Tijuana. Thanks for sharing and hopefully you can contribute more.

March 25, 2009 | Unregistered CommenterLarry Sage

These look delicious! I love the mango salsa and you can never go wrong with chipotles.

March 26, 2009 | Unregistered CommenterTangled Noodle

Great photo! The chicken with pineapple mango salsa looks amazing.

April 29, 2009 | Unregistered CommenterPink Foodie

Loving the mango salsa with the chicken. It's light, but totally filling at the same time.

April 30, 2009 | Unregistered CommenterCynthia

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>