Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Dried ancho chilis * see note |
| ⅓ cup | Tequila |
| ¼ cup | Lemon juice |
| 3 \N | Cl Garlic |
| 1 tablespoon | Olive oil |
| ½ teaspoon | Dried oregano |
| 1 teaspoon | Salt |
| 1¼ pounds | Boned and skinned chicken |
| \N \N | Breast halves; cut in strips |
| ½ cup | Long-grain rice |
| ¼ cup | Tomato sauce |
| 1 can | Pinto beans |
| 6 mediums | Flour tortilla |
| ½ cup | Guacamole |
| ⅓ cup | Light sour cream |
| 1 cup | Lowfat monterey jack cheese shredded |
| 1 \N | Classic salsa fresca |
| ½ cup | Fresh cilantro; chopped |
Recipe by: Sunset Magazine May 1996 Preparation Time: 1:00 *or New Mexico, or California chilis *may substitute 1¼ pounds pork, trim fat or flank steak
1 .Stem and seed chilis. Whirl in a blender until finely ground. Add tequila, lemon juice, ¼ cup water, garlic, oil, oregano, and ¾ teaspoon salt. whirl until pureed. Pour over chicken in an airtight bowl. Chill at least 15 minutes or up to 24 hours. 2. On a large baking sheet, lay parallel, about 2 inches apart, 2 metal skewers each about 18 inches long.
lift meat from marinade and thread each strip on the pair of skewers. Pat with marinade from bowl. 3. Place skewers on a greased grill on medium high heat or over medium coals. Close lid. Cook, turning often, unti meat is done. 4. RICE: Meanwhile in a saucepan bring ¾ cup water, rice, tomato sauce and remaining ¼ teaspoon salt to a boil. Reduce heat and simmer, covered until liquid is absorbed, abou 15 to 20 minutes. 5. BEANS: About 5 minutes before meat is done cook beans(with their liquid in a saucepan until bubbly. 6. TORTILLAS: Lift cooked meat off grill and cover with foil.
Heat 1 or 2 tortillas on grill until lightly browned but still soft, turning once,30 to 40 seconds. Stack on platter beneath foil to keep warm.
7. ASSEMBLY: On a board, remove meat from skewers. Lay tortillas flat.
Toward one end of each, fill equally with guacamole, sour cream, meat, beans, rice, cheese, 1 cup of the salsa and cilantro. Fold over sides and roll up tightly to enclose. Add more salsa to taste.
Guacamole: Pit and peel 2 ripe avocados with a fork. Stir in 1 ½ tablespoons lime juice, 1 tablespoon chopped fresh cilantro, and ½ teaspoon ground cumin.
Salsa Fresca:
Combine 1 ½ cups tomato, ¼ cup green onions, 2 tablespoons jalapeno chi and 1 teaspoon lemon juice and salt to taste in a salsa maker, or chop all ingredients together.