Leon Metz Southwest Chronicle Edu©Educational.Dual Language. Leon Metz 8th Anniversary Limited Edition | Page 21

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SOUTHWEST
DAILY DIVE

CHIPOTLE CHICKEN TINGA

TACOS

Chipotle Chicken Tinga Tacos

Prep Time 20 minutes
1 small white onion
1 tablespoon olive oil or vegetable oil
1 can (15oz) diced tomato
1 jar (16oz) chipotle salsa
1 tablespoon vinegar, preferably apple cider
4 cups chicken (loosely packed), coarsely
shredded, cooked
1 teaspoon salt
8-12warm tortillas
Salt
2 ripe avocados peeled, pitted and diced
3-4 tablespoons Mexican queso añejo or Parmesan
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cilantro, chopped, for garnish

In a large skillet, cook the onion in the oil over
medium heat until crisp-tender and just beginning to brown, about 5 minutes. Stir in the salsa,
tomatoes with their juice and the vinegar. Simmer, stirring regularly until quite thick, about
5 minutes. Stir in the chicken, cool, then taste
and season with salt. Serve the mixture in warm
tortillas. Let guests add avocado, cheese and cilantro to taste. For tostadita appetizers, arrange
24 thick tortilla chips on one or more serving
platters. Top each with a heaping tablespoon of
the chicken tinga, a few pieces of avocado, a
sprinkling of cheese and cilantro, and they’re
ready to pass around. -End

SEARED SCALLOPS CHORIZO

TACOS

Seared Scallops Chorizo Potato Tacos
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1 pound (about 4 medium) red skin boiling potatoes, cut
into ½-inch pieces
1 pound scallops

1 or 2 tablespoons vegetable or olive oil / salt
Freshly ground black pepper

12 ounces (about 1 1/2 cups)fresh Mexican chorizo
sausage, casings removed

4 large green onions, roots and withered outer leaves
trimmed off, cut into 1/2-inch pieces
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tablespoon salt and bring to a boil. Add the potatoes
and simmer over medium heat until tender, about 12
minutes. Drain. Pat the scallops dry with paper towels. Heat a very large (12-inch) skillet or griddle over
medium-high (for best results, choose a skillet or
griddle that’s heavy and non-stick or well-seasoned
cast iron). Add the oil, and, when quite hot, add the
scallops in an uncrowded layer. Sprinkle with salt
and pepper. Sear, turning occasionally, until golden, only about 2 minutes total. (With high heat, you
will be able to sear the scallops without overcooking them.) Scoop onto a wide plate. Add the chorizo
and green onions. Cook over medium heat, breaking
up any clumps of chorizo, just until the sausage has
rendered its fat, 6 or 7 minutes. Add the drained potatoes and continue cooking, occasionally scraping
up any sticky bits, until the potatoes begin to look
crusty-brown, about 15 minutes. Cut the scallops
into pieces that resemble the diced potatoes. When
the potatoes are
browned, add the
scallops. Mix everything together
as the scallops heat
for a minute or so,
then scoop the mixture into a serving
bowl. -End

BACON QUESO FUNDIDO

TACOS

Bacon Sun-Dried Tomatoes Queso Tacos
Servings: 6 as as appetizer
3 strips thick-sliced bacon
1 medium white onion, diced

Hot green
chiles to taste
(roughly 1
large jalapeño
or 2 serranos),
stemmed, seeded if you wish,
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1/4 cup diced
recipe ready
sun-dried tomatoes
3 tablespoons
beer, preferably
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8 ounces Monterey jack cheese, shredded you’ll
have about 2 cups
1/4 cup chopped cilantro
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Heat oil in an 8-inch non-stick skillet over medium
heat. Add bacon
and cook for 6
to 8 minutes or
until browned
and crisp. Remove the bacon and tip off
most of the fat,
leaving about
1 tablespoon in
the pan. Once
the bacon has
cooled, crumble
and set aside
for the garnish.
Raise the heat
to medium-high
and add the onions. Sauté for
about