Sunday, May 23, 2010

Chicken Tacos & More

There nothing better than a little pollo asado for Cinco de Mayo. I can eat Mexican anytime of year. For a stellar grilled chicken recipe with endless variations for use in Mexican-style cooking here is a Food & Wine magazine favorite straight from the cookbook of Dos Toros, a restaurant in New York City.

I toasted corn tortillas on the griddle, spiked a couple avocados with lime and salt, and added diced tomatoes and some freshly grated monterey jack cheese. Simply delicioso.

The food was so good I had to make quesadillas with the leftover chicken the next day. Needless to say, there wasn't much left to fill these tortillas!

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