Roast Chicken Taquitos with Ancho Chile Raisin Sauce
Spicy little Mexican-style taco sandwiches featuring California raisins.
Ancho Chile Raisin Sauce
- 8 ounce Roma tomatoes, stem end trimmed
- 4 ancho chiles, stemmed and seeded
- 1 very small white onion, peeled and chopped
- 1 or 2 cloves garlic, chopped fine
- 2 tablespoons (1 ounce) virgin olive oil
- 1/2 teaspoon toasted and finely ground cumin
- 1/4 teaspoon Mexican oregano
- 6 tablespoons California raisin paste*
- 1 1/2 cups water
- 1 tablespoon lard or rendered pork fat
- 1 pound roasted chicken meat, cut into 2-inch pieces
- 6 corn tortillas, grilled
- 3 ounce cotija cheese, crumbled
- 1/4 cup chopped cilantro
Blacken tomatoes under broiler; set aside. Toast chiles and soak in 2 quarts warm water until soft. Sauté onion and garlic in olive oil until translucent. Add seasonings. Remove seeds from tomatoes and chiles; place in blender. Add onion mixture and purée until very smooth. Add raisin paste mixed with 1 1/2 cups water and blend well.
In a large sautépan over medium heat, melt lard and refry the sauce for 3 to 5 minutes, stirring often. Reheat chicken meat in sauce. Grill tortillas and spoon 2 ounces of chicken onto each one. Top with a little sauce, 1 tablespoon crumbled cotija cheese and chopped cilantro. Roll up and serve at room temperature or very hot.
Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (3/4 cup natural raisins) until very finely chopped and smooth.
Nutrition Facts Per Serving
Calories 390 (39% from fat); Total Fat 17g (sat 5g, mono 7g, poly 3g, trans 0g ); Cholesterol 80mg; Protein 28g; Carbohydrate 34g; (Dietary Fiber 5g; Sugars 14g; ); Iron 3mg; Sodium 280mg; Calcium 150mg; Potassium 738mg
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