Charred Tomato And Chicken Tacos Recipes

CHICKEN TACOS WITH CHARRED TOMATOES

Steps:

• Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
• Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
• Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
• Tips & Notes.
• Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

CHARRED TOMATO AND CHICKEN TACOS

Steps:

• 1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside. 2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside. 3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm. 4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges. Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

LIGHTER CHICKEN TACOS

Steps:

• Mix the oil with the cumin and paprika on a large plate. Sit the chicken on the plate and rub the spiced oil all over it. Season with pepper and a pinch of salt, then cover and set aside while you prepare the salsa.
• Heat the grill to high for 10 mins. Meanwhile, line a large baking tray with foil and lay the tomatoes (cut-side up) on it, along with the pepper and red onion. Brush the oil over the onion, and season the tomatoes and onion with pepper. Grill for 12-15 mins, turning the tomatoes and onion halfway through, until well charred. Remove (leaving the grill on) and set aside to cool - put the pepper in a bowl and cover with cling film so that it's easier to skin later.
• For the guacamole, put the avocado in a bowl and briefly mash with a fork, leaving some chunky pieces for texture. Gently mix in the lime juice, spring onions, coriander and chilli flakes. Season with pepper and a pinch of salt.
• Re-line the baking tray with foil and lay the chicken on it, plump-side up. Grill for about 10 mins until cooked - there is no need to turn it. Meanwhile, scoop out and discard as much of the seeds and juice from the tomatoes as you can (so the salsa isn't too wet), leaving the pulp and charred skin. When the pepper is cool enough to handle, peel off and discard the skin. Chop the tomatoes and onion, and dice the pepper. Combine in a bowl with the lime juice, cumin, chilli flakes, some pepper and a pinch of salt.
• When the chicken is cooked, remove from the grill, cover loosely with foil and set aside for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Cut the chicken into chunky slices and spoon over the juices. When ready to serve, lay the taco shells on a baking sheet and warm through for 2-3 mins. Serve the chicken, taco shells, yogurt, lettuce, coriander and lime wedges in separate bowls, so that everyone can build their own tacos.

CHARRED TOMATOES

Steps:

• Preheat the oven to 160C/gas 3/fan 140C. Put a griddle pan or heavy cast iron frying pan (not non-stick) over a high flame and leave it to heat.
• Cut the tomatoes in half around the equator. Brush the cut surfaces with 1 tbsp of oil and place cut side-down on the hot griddle. Cook undisturbed for 1 minute, then take the pan off the heat.
• Transfer the tomatoes, cut side-up, to a shallow baking dish. Brush cut surfaces with the vinegar, then with about 2 tbsp of oil. Place a sliver or two of garlic on each tomato, and sprinkle with the sugar.
• Bake for about 1 hour until the tomatoes are deep brown and sticky-looking. Cool a little, then finish with a sprinkling of balsamic vinegar, extra oil and a scattering of basil. Serve warm or at room temperature.

CHICKEN TACOS WITH CHARRED TOMATOES

Steps:

• Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly.
• Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
• Cut chicken into 1-inch chunks; sprinkle with salt and pepper.
• Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
• Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, chicken, and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions.
• Divide the chicken mixture among tortillas. Serve with lime wedges.