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Dean Fearing's Chicken "Chili" Tacos




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Various Types of Peppers in Front of Red & Yellow Bottles
Various Types of Peppers in Front of Red & Yellow Bottles
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La Belle Cuisine


Chicken "Chili" Tacos

Chef Dean Fearing,
The Mansion on Turtle Creek, Dallas, TX

1 tablespoon olive oil
4 chicken breasts, skinned, boned,
and cut into 1/4-inch dice
2 large onions, cut into 1/2-inch dice
1 red bell pepper, seeded, cut into
1/2-inch dice
2 jalapeños, cut into fine dice
3 cloves garlic, minced
tablespoon chili powder
2 teaspoon ground cumin
1/4 cup Mansion on Turtle Creek
Diablo Sauce (recipe follows) *
3 tablespoons cilantro, chopped
3 fully packed cups grated Jack cheese
Lime juice to taste
Salt to taste
8 warm flour tortillas
2 ripe 8-ounce avocados, sliced
Fresh sprigs of cilantro

* Note: If you prefer not to make Diablo Sauce, you may substitute
chicken stock or broth and deglaze as instructed in the recipe.

 Heat oil in a medium saucepan over medium-high heat. When hot, add chicken and sauté for 5 minutes or until golden brown. Add onions and peppers and sauté for 3 more minutes. Add jalapeños, garlic, chili powder, cumin, coriander, and sauté for 2 minutes. Deglaze with the Diablo Sauce
and simmer for 4 minutes or until mixture has a thick consistency. Season with lime juice and salt. Portion "chili" mixture onto 8 warm tortillas. Roll
up each tortilla into a cylinder shape, place 2 tacos on each plate side by
side. On one side of the tacos place a few slices of avocado. Garnish the
top with sprigs of cilantro. Serve. Yields 4 servings.

Diablo Sauce

In Julia's Kitchen
with Master Chefs

by Julia Child with Nancy Verde Barr,
1995, Alfred A. Knopf

“…this intriguing, mildly spicy sauce is handy to have around in the
refrigerator or freezer for basting hamburgers, chicken, and other
grilled or broiled foods. Your own always seems far more satisfactory
than any bottled job. Is that because it is, as they say now in all the
advertisements  ‘all natural – no preservatives’?”

Ingredients for about 2 cups

1 tablespoon canola or olive oil
[we prefer olive oil]
3 shallots, peeled and chopped
3 garlic cloves, peeled and chopped
1 teaspoon cumin seeds
3 habanero or serrano chiles, seeds
discarded, coarsely chopped
1 tablespoon finely grated fresh ginger root
2 red bell peppers, seeds and
ribs removed, chopped
1/2 ripe mango, peeled and diced
1 1/2 cups chicken stock
(homemade or canned)
The juice of 1 to 2 limes
Salt to taste

Heat the oil in [a frying] pan, stir in the shallots, garlic and cumin, and
sauté for several minutes, until they are an even golden brown. Adding
one item at a time and stirring every 10 seconds between additions, add
the chiles, ginger, and red peppers; when they are all in, stir for 30
seconds more. Stir in the mango and toss briefly – 15 seconds. Pour in
the chicken stock and bring to the boil; reduce heat, and simmer 20
minutes to blend flavors and soften the peppers. Puree in the blender,
transfer to a bowl, season with lime juice and salt, and set aside.

Ahead-of-Time Note: The sauce may be made well in advance.
Refrigerate for a week in a screw-top jar, or freeze.

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