Sunday, August 9, 2009
A new take on tacos.
We ate this last night. I am now kicking myself because there were no leftovers. You can sub 2 regular hothouse tomatoes for the Zebra Stripes, but the Zebras' distinct flavor give the taco mixture a mellow twang - almost like that of slow cooked tomatillos. I love the fact that the fried bacon gives a little crunch when you bite into them. You won't even miss the cheese!
More back-dated posts coming soon...
Crispy Bacon, Chicken and Heirloom Tomato Tacos
Serves 2 hungry people
6 corn or whole wheat tortillas, double wrapped in aluminum foil
5 slices bacon (preferably Applegate Farms brand), snipped into 1/2 inch chunks
2 chicken breasts (about 3/4 lb), cubed into 3/4 inch chunks
1/2 cup finely chopped shallots
1/2 teaspoon kosher or sea salt
pinch ground dried coriander
fresh grated nutmeg
red pepper flakes, to taste
4 Zebra Stripe Heirloom tomatos, diced
pinch sea or kosher salt
1 teaspoon Balsamic vinegar
Fresh thyme - about 1/8-1/4 teaspoon freshly picked leaves.
Preheat your oven to 225 and place the aluminum protected tortillas inside to heat through.
Meanwhile, heat up a large, nonstick skillet over medium heat. Add a small splash of olive oil, then the bacon, stirring around to disperse. Fry, stirring every so often for 5-8 minutes, until the edges have curled up and they've become nice and crispy. Use a slotted spoon or spider to transfer them to a holding plate.
Drain off the majority of the bacon fat, reserving in a heat proof bowl or glass. Add the chopped shallots to the pan, lowering the heat a little if they're spitting too much. Sprinkle over with salt and pepper, and cook until softened and translucent - about 4 minutes. Transfer them to a separate holding plate or chunk of aluminum foil, then put the pan back on over the heat and add a tablespoon of the reserved bacon fat.
Now add the chicken to the pan. Season with a little salt and pepper (and red pepper flakes, if desired), ground coriander and grated nutmeg. Cook stirring frequently for about 7 minutes, until cooked through and the edges have browned a little.
In a small bowl, mix the diced tomatoes with a bit of salt, pepper and the balsamic vinegar, then add them - juices and all - to the cooked chicken. Return the bacon and shallots to the pan stirring to incorporate, and let simmer away stirring frequently so that the tomato juice and balsamic reduce down - about 5 minutes. Just before serving, stir in the fresh thyme.
The mixture is ready when the tomatoes have broken down a bit and the entire mixture is no longer soupy looking, but rather the consistency of a thick sauce or stew.
Serve immediately on hot tortillas.