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PrintThe Dish: Ole-Mexican Grill -- Chicken taco
INGREDIENTS - CHICKEN CHIPOTLE MARINADE:
¼ cup orange juice
¼ cup cider vinegar
1 small can adobo chipotle
¼ cup teriyaki
½ cup sugar
3 cloves peeled garlic
2 tbsp. sea salt
3 pieces dried guajillo chiles
METHOD:
Incorporate all ingredients into blender and puree until smooth. Add marinade into chicken breast and let it marinate for three hours in the refrigerator. Grill chicken breast.
INGREDIENTS - OLE TACO SALSA:
1 med. size orange-peeled, sliced, grilled and cut into cubes
2 slices fresh or canned pineapple grilled and cut into cubes
2 red radish-sliced
1 small red onions-sliced
2 tbsp. chopped cilantro
½ tbsp. honey
2 fresh lime juice
Sea salt and fresh ground
Pepper to taste
¼ cup orange juice
¼ cup cider vinegar
1 small can adobo chipotle
¼ cup teriyaki
½ cup sugar
3 cloves peeled garlic
2 tbsp. sea salt
3 pieces dried guajillo chiles
METHOD:
Incorporate all ingredients into blender and puree until smooth. Add marinade into chicken breast and let it marinate for three hours in the refrigerator. Grill chicken breast.
INGREDIENTS - OLE TACO SALSA:
1 med. size orange-peeled, sliced, grilled and cut into cubes
2 slices fresh or canned pineapple grilled and cut into cubes
2 red radish-sliced
1 small red onions-sliced
2 tbsp. chopped cilantro
½ tbsp. honey
2 fresh lime juice
Sea salt and fresh ground
Pepper to taste
METHOD:
Add all ingredients into bowl and mix well.
PLATING INSTRUCTION:
Arrange two corn or flour tortillas on each plate and add sliced grilled chicken. Topped with ole taco topping.
More information:
Ole-A Taste of Mexico
11 Springfield St
Cambridge, MA 02139
617-492-4495
http://www.olegrill.com/
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