To celebrate Social Sundays, I thought we would change it up and throw a Chicken Tinga Taco Party! I just love a good taco – juicy with a little heat. Tacos make a great party food because you can prepare the filling and toppings and set them out for your guests to help themselves. This recipe is not too difficult to prepare, you just need the right combination of spices to pull off the authentic Mexican flavor.
Chicken Tinga is a traditional Mexican dish made with poached chicken, onions and chipotle chiles. The sauce has a little heat, but not overly spicy, and when reduced becomes a tad sweet – it’s great with chicken. The succulent meat makes a nice filling, especially wrapped in a lightly toasted corn tortilla.
Anasazi Beans with Bacon is a great accompaniment with tacos. My mother actually introduced me to these beans many years ago and they have a unique taste, slightly sweet. These beans originated from the Anasazi Indians that lived in Arizona, Utah, Colorado and New Mexico. Today Anasazi Beans are grown at 7,000 feet in some of the same areas where the Indians inhabited. I love these beans because of their awesome taste, color and they absorb the flavors of the other ingredients. I added bacon to my Anasazi Beans because of the subtle smokiness that is quite pleasant in a side dish.
Mexican Ice Cream Pie is my take on Fried Ice Cream from your favorite Mexican restaurant. I remember the first time I tried fried ice cream, I thought, “no way can they fry ice cream.” The crunchy crust on the outside surrounds a ball of frozen vanilla ice cream and is usually topped with cinnamon and some chocolate syrup – a miracle or just good science? Well, mine’s even tastier than the original and it doesn’t require any frying. Your gonna love it!
Invite some friends and have a little Taco Party Fun – it’s Social Sundays after all. This menu will definitely impress and don’t forget to tag me on Facebook or Instagram @genamariebell.
Mexican Ice Cream Pie
6 tablespoons butter
3/4 cup Ibarra chocolate or other sweetened Mexican chocolate – divided
3 tablespoons granulated sugar
1 cup blanched sliced almonds
3 cups cornflakes
1 quart vanilla ice cream, I prefer Haagen Dazs
3 tablespoons heavy cream
1/2 teaspoon cinnamon
1. Remove ice cream from freezer, while making crust. In a saute pan, add the butter and 1/4 cup chocolate and place over medium heat. Heat until melted and stir to combine. Remove from heat and pour in almonds and cornflakes, stir. Pour half the cornflakes mixture into a pie or tart pan.
2. Spoon ice cream into a stand mixer or large bowl and mix on low until smooth – like soft serve. Carefully spoon ice cream on top of crust and smooth out on top. Sprinkle the remaining crust on top, leaving a 1-inch border around the edges.
3. Add 1/2 cup chocolate to a microwave safe bowl, heat on high for 45 seconds. Remove bowl and stir in heavy cream and cinnamon. Heat again for 30 seconds, stir until smooth. Using whisk, drizzle chocolate over the top of pie. Place in the freezer until ready to serve. Enjoy!
Anasazi Beans with Bacon
2 cups Anasazi beans, soaked overnight or quick soak method
4 slices good bacon, cut into pieces
1 small white onion, diced
1 clove garlic, minced
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 cups chicken broth
1. In a saucepan over medium heat, add diced bacon and cook until golden brown. Remove bacon and drain all of drippings, except 2 teaspoons.
2. Add onion and garlic to the drippings and saute for 3 minutes. Then, add salt, cumin and paprika and stir to combine. Cook the spices with the onions for 1 minute and pour in the chicken broth and 2 cups of water, add the soaked beans and stir. Place lid a jar over the top of pan and simmer for 1 1/2 hours, or until the beans are fork tender. Place crispy bacon in beans and stir. Enjoy!
Chicken Tinga Tacos
8 boneless skinless chicken thighs
2 white onions, 1 quartered – 1 diced
1 bay leaf
2 cloves garlic minced
1 chipotle chile in adobo, diced
1/2 teaspoon chile powder
1 teaspoon salt
1 cup reserved chicken broth
1 cup tomato sauce
1 1/2 dozen corn tortillas
guacamole or fresh avocados, optional
queso fresco, optional
1. In a medium saucepan, add chicken, quartered onion, bay leaf and water to cover. Simmer the chicken for 40 minutes. Remove chicken from broth and let cool, reserving 1 cup of liquid.
2. In a large saute pan, add 2 teaspoons oil, diced onion, garlic, chipotle, chile powder and salt, and place over medium heat. Saute onions until translucent, about 3 minutes. Pour in the reserved chicken broth and tomato sauce, stir to combine.
3. Shred the chicken and add it to the sauce, stir. Cover with lid a jar and simmer for 30 minutes or until the sauce is reduced by half. Toast the tortillas over an open flame or under the broiler. Serve with your favorite Mexican toppings. Enjoy!