Spicy Chicken Tortas Recipe
Ingredients
| Boneless chicken thighs | 1 pound (Tortas:) | |
| Fat | 2 Cup (16 tbs), reduced (Tortas:) | |
| Chili powder | 1/4 Cup (16 tbs) (Tortas:) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) (Tortas:) | |
| Dried oregano | 2 Teaspoon (Tortas:) | |
| 1 teaspoon anise seeds | ||
| Red wine vinegar | 1 Tablespoon (Tortas:) | |
| Cilantro | 2 Tablespoon, chopped (Tortas:) | |
| 2 tablespoons thinly sliced green onion | ||
| 4 French roils (each about 6 inches/ 15 cm long) | ||
| 8 to 12 butter lettuce leaves, rinsed and crisped | ||
| Pickled Vegetables | ||
| Avocado slices | ||
| Asadero or string cheese | ||
Directions
1. Rinse chicken and pat dry; set aside. In a 4- to 5-quart (3,8- to 5-liter) pan with a tight-fitting lid, combine 4 cups (950 ml) water, broth, chili powder, sugar, oregano, and anise seeds. Bring to a rolling boil over high heat. Remove pan from heat and immediately add chicken. Cover pan and let stand until meat in thickest part is no longer pink; cut to test (15 to 20 minutes; do not uncover until ready to test). If chicken is not done, return it to hot water, cover, and let steep for 2 to 3 more minutes
2. Drain chicken, reserving 2 cups (470 ml) of the cooking liquid. Return reserved liquid to pan. Bring to a boil over high heat; boil until reduced to 1/2 cup (120 ml), watching closely to prevent scorching
2. Drain chicken, reserving 2 cups (470 ml) of the cooking liquid. Return reserved liquid to pan. Bring to a boil over high heat; boil until reduced to 1/2 cup (120 ml), watching closely to prevent scorching
Chef
