Carol wrote:

> We've just discovered the joy of shredded beef tacos. For now, we're just
> sprinkling the meat with Tone's taco seasoning (we have a LOT of shredded
> beef, and will be using it for more than just tacos). Crash has never had
> chicken tacos before, and I've only had them at a restaurant. I have no
> clue how to season it for the best flavor.
>
> Would mole be weird? I've only had that once, and I don't recall what it
> tasted like.

No, mole wouldn't be WEIRD. But it's a very labor-intensive preparation, and
if you just want shredded chicken tacos, there are PLENTY of easier -- and
tasty -- ways of making them.

There used to be a web site called "Taqueria Tech" which gave a pretty
comprehensive set of taqueria recipes. It's apparently gone, but I managed
to copy it before it disappeared. Here's the section on shredded chicken
tacos:

Shredded Chicken (for Tacos and Enchiladas)
This recipe is especially for taco, enchilada and tamale applications.
3 or 4 skinned chicken breasts or other accessible parts
1/2 finely chopped onion
3-4 cloves crushed garlic
1/2 cup chopped fresh cilantro
4 Tbsp. lard
1 cup of an enchilada sauce or 1 cup salsa verde [recipes follow]
2-3 whole canned green chilies cut in strips [optional]
aluminum foil

Heat the lard and fry the onions until they start to clear. Add the chicken
and cilantro, and lightly sauté' just until the outside turns white. With a
slotted spoon move the chicken and as much of the onion/cilantro/garlic
mixture [hereby known as gunk] as possible. Place the chicken and the gunk
on a paper towel to drain. When dry, place the chicken and gunk in a bowl
and cover with the sauce or salsa of your choice. Let the chicken marinade
while you go have a couple of beers.

Preheat your oven to 350°. Wrap the marinated chicken, along with some of
the marinade [with the chili strips if you wish], tightly in aluminum foil
and make sure there are no leaks. If you are using chili verde sauce,
squeeze about 1/4 of a lemon on the meat before wrapping. If you are a fresh
coriander freak, a few extra pinches of this wonderful weed will enhance the
flavors. Bake the wrapped chicken for about 35-40 minutes or to your
satisfaction. When done, unwrap the chicken, remove the bone, and gently
shred the chicken and the chilies with two forks. Don't pulverize the meat--
it should be in bite-sized pieces rather than completely shredded like beef
or machaca. Re-wrap the chicken and place it back in the warm oven until you
are ready to use it for tacos, enchiladas, burritos or in tortas.


Chicken Adobo is a little more elaborate (and more like mole):
Chicken [or Turkey] Adobo

Take a bird and boil in until done. When cooked remove the meat from the
bone and shred it up into bite sized pieces. While the bird is boiling
prepare the adobo.

The Adobo
3 pasilla chilies
4 oz sesame seeds
1 tomato
1/2 tablet Mexican chocolate or 1/2 Tbsp. Hershey's dry chocolate
1 finely chopped garlic clove
a pinch of cinnamon, oregano, marjoram, black pepper and salt
1/2 Tbsp. wine or apple vinegar
another pinch of salt and sugar

Soak the chilies in warm water for about 20 minutes, until they are pliable.
Carefully slice them open and remove and reserve the seeds. Grind the chili
seeds with the sesame seeds in a spice grinder or metate.* In a dry skillet
gently toast the ground sesame and chili seeds, just until they start to
brown. Put the peppers, roasted seeds, and spices in a blender, with only
enough water to blend, and make a thick puree. Season with the vinegar, salt
and sugar. Cook the puree in a skillet over a medium flame until it is
fairly thick.

Stir the shredded chicken into the adobo and heat it through for a couple
minutes.

* A metate is a flat grinding stone used for corn and peppers. They are
usually available in Mexican markets and make great table decorations and a
place to leave your car keys.


Salsa Verde
I have yet to find a truly robust green salsa outside a home or good taco
stand. My preference is salsa verde over salsa rojo as the bite of the
tomatillos mixed with the tang of the garlic seems to generate a deep flavor
characteristic of only the green salsas. Salsa verde is best when it is
fresh but will keep refrigerated and covered for about a week. It is
important to serve the salsa at room temperature. When it is cold it looses
its rich flavor. Salsa is typically served on meats, but give it a try
inside or on top of a quesadilla or over scrambled eggs. [Try salsa on
pizza, but don't tell anyone you read about it in a Mexican cookbook!]

1 10 oz can pureed tomatillos
2 or 3 chopped jalapenos
2 to 4 finely chopped garlic cloves
1/4 finely chopped onion
1/2 cup chopped fresh cilantro 2 Tbsp. lime juice
1 4 oz can of diced California chilies
a pinch of sugar and salt to taste
Puree the tomatillos in a blender and add everything else! If it is too
thick, add a bit of beer. If you want a thicker salsa, the mixture can be
cooked in about 2 tablespoons of peanut oil.


Scorpion Sauce
Now I have to admit that there is probably nothing in Mexico call Scorpion
Sauce and I actually stole this name from Huntley Dent's The Feast of Sante
Fe.* I have had this type of salsa served at taquerias on several occasions
and have been making my own version for some years. This rather thick
"sauce" is extremely hot and I use it both as a dip and to "sting" any dish
that needs that extra handshake from hell. Therefore the name "Scorpion
Sauce" seemed perfect- thank you Mr. Hunt. My original recipe calls for New
Mexico chilies For a more barbecued flavor, and heat, substitute a couple of
seeded Chipotles [with the marinade] and two grilled, softened and seeded
New Mexico, Pasilla, or California chilies. This salsa will keep a long time
in the refrigerator because nothing will dare to come near it.

6 soaked and seeded dried chilies of your choice
or substitute 2 of the chilies with 2 canned Chipotles [remove seeds-- keep
the marinade]
4 crushed garlic cloves
1 Tbsp. white wine vinegar
Add all the stuff to a blender and puree until very smooth. If more liquid
is needed, use some of the water used to soak the chilies.


Verde Enchilada Sauce
This is a light sauce that goes well with chili verde or pollo. It is also
great with cheese enchiladas made with Monterey jack and onions.
1 large quartered white onion
2 peeled tomatoes
1 4 oz can chopped green chilies
1 quartered bell pepper
3 cloves garlic
2 Tbsp. lard 1/2 cup chicken stock or broth
2 cups sour cream

Put the onion, tomato, chilies, pepper and garlic in a blender or processor
and blend until smooth. Add the mixture to the heated lard and cook on a
high heat for about 5 minutes. Add the chicken broth and stir in the sour
cream.


Bob