Oh, Rick, Rick, Rick, Rick, Rick. I had almost forgotten what a magical, creative, food-stud you are. Thankfully, my husband picked your cookbook for my cookbook project and I was gently reminded that your Mexican cooking skills are unmatched. I will never make that mistake again. I bow to you, sir. Nobody puts Bayless in the corner.
Chipotle Chicken Salad Tacos with Avocado, Red Skin Potatoes, and Romaine
From: the Everyday Mexican cookbook, by: Rick Bayless
1 large red-skin potato or Yukon Gold, sliced about 1/4 inch thick
3 tablespoons apple cider vinegar
1 teaspoon dried oregano, preferably Mexican
2 canned chipotle chiles en adobo, seeded and chopped
1/4 small white onion, finely chopped
6 ounces (about 1 1/2 cups) coarsely shredded cooked chicken
2 cups sliced romaine leaves - slice them about 1/4 inch across
1 ripe avocado, cut into 1/4 inch cubes
2 tablespoons vegetable or olive oil
12 warm corn tortillas
Place the sliced potatoes into a large microwavable bowl, pour in 1/4 cup of water and sprinkle generously with salt. Cover and microwave on high for about 4 minutes. Remove potatoes with a slotted spoon to a cutting board and let cool, reserving cooking liquid.
Add the vinegar, oregano, chipotle chiles and onion to the bowl with the potato water to make the dressing. Mix and then taste, add salt if necessary.
Use a fork to break up the potatoes (or just dice like I did) into 1/2 inch pieces, then place them in a large bowl. Add the chicken, drizzle over the dressing and toss to combine. You can refrigerate it for a half and hour to allow the flavors to blend.
Just before serving, add the lettuce and avocado, and drizzle with olive oil and toss gently to combine. Serve with warm tacos.
Fan-freakin'-tastico!!! These were delicious and so easy to put together. My photo is a little sketchy, but the tacos were great. We garnished ours with some queso fresco and it was a delicious touch. Yum! Rick Bayless is the man.