Everybody loves them

Published by admin on Wed, 07/10/2019 - 11:24am
By: 
Keith Bryant
 Well the heat has arrived, and Sarah and I have been out watering the downtown baskets a couple times a day. The cool weather thus far has really made the flowers look great this year. We even found a bonus in the form of a melon in one of the pots. It will be interesting to find a melon hanging off one of the baskets. 
 In the middle of the day this weekend I headed home to play with some recipes that were sent to me. A big party is planned in August and I wanted a little insight into the food they wanted to serve.
 The food is as common as white bread and found everywhere. The under rated street taco is a staple for many people. The history goes as far back as the taco itself. Believe it or not, nobody actually knows for sure who first invented the taco. It is known, however, that the first tacos were served up at some point in the 18th century. 
 The name “taco” actually has quite a colorful history, as it’s believed “taco” was first referred to dynamite used in mines; the gunpowder in this dynamite was wrapped tightly in paper, much like a modern-day taco’s ingredients are wrapped in a tortilla. 
 Most people agree that the term was probably adapted as a reference to the food by the Aztecs, back when they ruled what is now Mexico.
 Obviously, the taco is a Mexican food, so just how did it make its way over to the states? 
 It’s hard to know for sure, but evidence suggests that tacos were first introduced in the United States by an influx of Mexican immigrants in the 19th century. More than likely, this first occurred in the Los Angeles area, where Mexican street tacos were sold by vendors. However, as generations of Mexican immigrants saw continued success in America, so did tacos. Gradually, they began making their way from food trucks to the menus of gourmet restaurants.
 There are quite a few types that you can find with street vendors these days. 
 Al Pastor, which is pork marinated in pineapple and lime juice. The asada is a grilled marinated steak. Barbacoa is a shredded beef variety. 
 I gave this recipe a try this weekend and it was just perfect.
Chicken Tinga Tacos
Ingredients
1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
½ teaspoon ground cumin
¾ cup canned crushed fire-roasted tomatoes
¼ cup chicken stock
½ teaspoon kosher salt
3 cups shredded cooked chicken
For Serving:
10 (4.5-inch) corn tortillas
2 ripe avocados, sliced
¼ cup chopped fresh cilantro
½ cup diced red onion
crumbled cotija
1 lime, cut into wedges
Directions: 
 Sauce: Heat a large skillet over medium heat. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer and cook for 7 minutes.
 Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
 Chicken: Return the blended sauce to the pan over low heat. Add the chicken and cook for 5 minutes. Taste and add more salt if necessary.
 Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
 I also found this sauce because I like it spicy.
Cilantro Serrano Cream Sauce
Yields 12
Ingredients
3 cloves garlic 2-3 serrano peppers
½ bunch cilantro 1 C. mayonnaise
1 C. plain Greek yogurt salt/pepper to taste
Instructions
 In your blender, combine all of the ingredients. Puree until smooth - 20 to 30 seconds. Keep refrigerated - a canning jar is great for storing in your fridge.
 Use on fish tacos, chicken tacos or serve as an appetizing dip.
 
 
 

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Signal American

18 E. Idaho St.
Weiser, ID 83672
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