Delicious with Authentic Flavors!
Warm and Zesty Grilled Chicken & Vegetables are bathed in a Flavorful Chile Sauce.
Let’s make it Taco Night!
Making tacos at home… you can control your ingredients to your liking and serve them fresh and warm.
Choose either blue corn or yellow corn tortillas.
Yes – as good as the ones you enjoy at your local taqueria!
During this pandemic I have not “taken in” a single meal… I’m using what I have, writing detailed shopping lists while trying to visit markets just once a week. I’m being creative with my meals – incorporating Spring ingredients and the herbs starting to grow in my garden.
Grilling your filling ingredients will bring extra flavor to your tacos. I’m using chicken tenderloins which stay extra-juicy and are marinated in some Chile Sauce and lime juice.
The Mulato Chili Sauce comes to gather quickly after the chiles are toasted in a skillet; aromatics are added, and all gets a whirl in a blender. Lasts for a few weeks in the refrigerator – so you can create more tacos, or drizzle on anything!
Mulato Chiles are dried Poblanos. The name Poblanos pays homage to the native region these chiles were first cultivated which is a city in Mexico called Pueblo.
The flavor profile of Mulato chiles is a bit sweet with hints of smoky chocolate, licorice, cherries and coffee.
With a Scoville heat rating (SHU) of 2500 – 3000, this is a delicious way to add low-moderate heat to your dish with robust flavor.
Ancho Chiles (slightly milder) and Guajillo Chiles (slightly spicier) are good substitutes. These chiles are easy to find in well stocked supermarkets, Mexican markets and online.
Remove the stem and seeds from the dried chiles. The seeds and inner membrane are the hottest part.
To make my Mulato Chile Sauce – pan-toast then soak chiles; then drain and reserve the liquid. In a cast iron skillet cook onion, garlic, sesame seeds, cumin, oregano, plum tomatoes and their juice and puree in the carafe of a blender with the reserved chile soaking water. Comes together quite quickly!
A sauce that can be added to any Mexican-style meals… as well as a a vibrant sauce for other favorites – think drizzling it on fried eggs for roast potatoes.
Filling ingredients: Marinated chicken tenderloins, portobello mushrooms, red onions, fresh corn and cotija cheese.
Experiment with ingredients you have on hand or love!
Enjoy!
Karen