Drunken Chicken in Taco Cups (or Pollo Borracho en Copas de Taco)

Shredded Chicken in Tortilla Cups

Pollo Borracho en Copas de Taco (or Drunken Chicken in Taco Cups)

There is a new tequila in town and I’m happy to report it’s my friend Dylan’s own Talero Tequila brand — the smoothest and first organic tequila ever — being bottled and shipped from Jalisco, Mexico, as I write this. We recently enjoyed a taste of this new Mexican elixir, several years in the making, and while toasting to Talero with Dylan, we appropriated enough of it from our friend to start imbibing our food with it as well (Julia Child would be proud – some alcohol for the chef and some for the recipe). Among the many dishes which were inspired by the tequila, these versatile corn tortilla cups were my first creation! They are an interesting variation of a traditional taco and make a great Super Bowl (or any party-time) treat. They can also be served as appetizer or entrée on a bed of greens of your choice. The very tender braised chicken meat falls right off the bone. Because of the tequila and beer used in cooking it, I called this recipe “drunken chicken” or “pollo borracho.” Yield: 12 individual cups.

Ingredients:
– 4 Lbs chicken thighs on the bone, skinned and trimmed
– 12 6-inch yellow corn tortillas, preferably ultra thin
– ½ cup Talero or other fine Tequila
– 1  12-oz bottle of beer
– 2 Tbsp olive oil
– 1 cup chicken stock
– 1 large white onion, diced
– 2 large jalapeños, sliced lengthwise, seeded and chopped
– 2 large dried Ancho Chiles, seeded and chopped
– 4 tsp chopped garlic
– 1 star anise
– 1 cinnamon stick
– 4 sprigs fresh thyme (or 1 tsp dry)
– 2 sprigs fresh oregano (or 1 tsp dry)
– 3 large tomatoes, diced
– 4-5 mint leaves
– ¼ cup chopped cilantro
– Salt & Pepper to taste

Garnish:
– 1 small red onion, minced
– Aged Mexican queso, finely grated
– 4 Tbsp toasted sesame seeds
– 1 Tbsp chopped fresh cilantro
– 1 Tbsp chopped fresh mint

Method:
Place the 12 corn tortillas in a plate covered with a damp paper towel and microwave for 60 seconds. Press the softened tortillas into a 12-cup non stick muffin pan, shaping any folds firmly against the sides, and bake at 350°F for 5-7 minutes, until golden. Set aside to cool.

Season the chicken thighs with salt and pepper and sauté in 1 Tbsp olive oil in a large cast iron skillet, until nicely browned. Remove chicken from skillet and set aside. Add the remaining olive oil to skillet and sauté the garlic, onion, jalapeño, thyme, mint, and oregano for about 10 minutes over low heat. Add the tomato, ancho chili, star anise, cinnamon, and stir for a few minutes.

Return the chicken to the pan; add the tequila, beer, and chicken stock and bring to a boil. Cover and simmer over low heat for about 45 minutes. Transfer the chicken thighs to a plate and let cool down; when cooled, shred the chicken meat by pulling it off the bones. Discard the herb sprigs, cinnamon and star anise from the sauce. Transfer the sauce to a blender and purée. Return the pureed sauce to the skillet and add the shredded chicken, season with salt and pepper and mix to blend well.

Using small tongs, fill each “taco cups” in the muffin tray with the shredded chicken. Top with the minced onion, chopped cilantro and mint, sesame seeds, and a dusting of the Mexican queso. Transfer to a serving platter or individual plates and serve immediately. Any left over shredded chicken can later be served in a sandwich, with rice, or as fajitas. Enjoy!

RSA

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