Wednesday, September 14, 2011

Hot and Crunchy Tacos - WTF and WOW Recipe Wednesday

I saw this on Daytime Alabama yesterday.  Yum.  I'm going to order them at Village Tavern and then try to make them at home!

Hot and Crunchy Chicken Tacos (from Village Tavern)

As Needed Canola Oil for Frying
4 Each Chicken Tenders, around 1 oz. wt. piece
As Needed All Purpose Flour
As Needed Corn Flakes Breading (Recipe Follows)
As Needed Milk-Egg Wash (Recipe Follows)
2 Each Flour Tortilla, 6-inch
½ Cup Mango-Jalapeno Slaw, drained (Recipe Follows)
2 Tablespoons Chipotle Aioli (Recipe Follows)
2 teaspoons Scallions, sliced
2 Each Bamboo Pick
1 Each Lime Wedge

Heat oil in a stock pot for frying.  Bread chicken tender pieces starting with the flour, then milk, then corn flakes breading, coat it evenly and shake off excess breading. Repeat for the 3 chicken tender pieces. Once the oil is hot, drop chicken tender pieces and cook for 2 to 2 ½ minutes, or until done.  Drain on a plate lined with paper towel.  Toast flour tortilla on both sides on a hot pan, until warm. Place ½  cup of the drained mango-jalapeno slaw at the center of each flour tortilla from 12:00 to 6:00. Place TWO pieces of crispy chicken tenders on top of the slaw on each tortilla. Drizzle of chipotle aioli on top of the crispy chicken tenders. Garnish with 1 teaspoon of scallions on top of the crispy chicken tenders. Place the 2 tacos side by side and stick a 7” bamboo skewer through the middle of the tacos to keep it together.  Stick a fresh lime at the end of the bamboo skewer.

Corn Flakes Breading

½ Cup Almond, slivered
½ Cup Sesame seeds
3 Cups Cornflakes
¾ Cup Sugar, granulated
1 ½ Tablespoon Red Pepper Flakes
1 Tablespoon Kosher Salt

Milk-Egg Wash
3 Each Eggs, beaten
1 Cup Milk

To make the breading, put almonds, sesame seeds, cornflakes, sugar, chili flakes and Kosher Salt into a food processor and pulse lightly, until combined and coarsely chopped. In a separate bowl, whisk eggs and milk.

Mango-Jalapeno Dressing
1 Cup Mangoes, ¼ inch dice
½ Cup Sugar, granulated
1 Tablespoon White Wine Vinegar
2 teaspoons Garlic, minced
2 teaspoons Red Onion, minced
1 Each Jalapenos, seeded, minced
2 teaspoons Lime Juice
2 Tablespoons Cilantro, chopped (I use parsley)
1 Cup Mayonnaise
1 teaspoon Garlic, minced
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper, coarse grind

In a small sauce pot, combine mangos, sugar, vinegar, garlic, onions and jalapeno and simmer for 8 minutes. Immediately cool down. In a mixing bowl, combined lime juice, cilantro, mayonnaise, garlic, Kosher salt and black pepper. Whisk until well combined. Add cooled down mango mixture and mix well.

Mango-Jalapeno Slaw
2 Cups Shredded Cabbage/Slaw mix
¾ Cup Mango-Jalapeno Dressing

In a small mixing bowl, place Asian slaw mix and the mango-jalapeno dressing. Mix until well-combined.

Chipotle Sauce
2 Tablespoons Chipotle puree in Adobo
2 teaspoons Lemon Juice
1 Each Garlic Clove
1 Tablespoon Shallots, minced
½ Cup Mayonnaise
1 ½ Tablespoon Dark Brown Sugar
1 teaspoon Rice Wine Vinegar
1/8 teaspoon Kosher Salt

In a food processor, combine all ingredients until smooth

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