3 Avocados, ripe
1/2 c. Tequila
1/2 c. Lime juice, freshly squeezed
1/2 c. Lemon juice, freshly squeezed
1/3 c. Cilantro, finely chopped
1/4 c. Onion, diced
1 T. chili powder
1T. Comino, ground cumin
1/4 c. Green & red pepper, diced
1 tsp. Jalapeño pepper, diced
2tbsp. Butter, thickener
3 cloves garlic, minced
2 tsp. kosher salt
1/2 tsp. fresh ground pepper
4 chicken thighs, boned and skinless
3 16" Tortillas, cut in triangles
Garnish Roasted red pepper oil
Peel and cut avocados in half, lengthwise. Remove pit put on the grill face down for a flash grilled. Then place in lemon juice water to keep from darkening. Marinate chicken; with sal, pepper, garlic, chili powder and cumin, let it marinated 4hours. then grill for 6 minutes. Once done dice the chicken, in a sautéed pan heat up oil place diced chicken; add the onions, cilantro, red and green pepper, jalapeño, garlic, lime, lemon and tequila; cook for 2 minutes or until chicken is done. Then off the fire add butter whisk until thicken. Then deep fried tortillas until crispy. The you ready to serve.
Yield: 6portions
Well, there is nothing like cooking up a storm I completed a recipe that I want to share in my blog. I work on for an entire day and it turn out great, also via the lens of my iPhone I toke pictures of the presentation. I love creasing new and innovated dishes, but this is not only for me, rather for my reader that enjoy a tasty dinner. All the ingredients are fresh and completely made by Chef Rango. How cool is that? Reader if don't have this ingredients, it's not the end of the world. You go to the store and find there available and fill pantry or get creative and use ingredients of your choose, but remember. To follow the technic in this recipe. It just takes a little planing to make a successful dinner.
Thank you,
Chef Rango
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