|2 servings||calories per servings 580||protein serving 38 g||carbs per serving 71 g||total fat per serving 18 g|
Despite the fierce contention between regional recipes, barbecue is a humble food that brings Southerners together time and time again. It’s worth noting, however, that the technique of slow-cooking meat (usually the whole animal) over an open fire has been around for centuries, with origins in the Caribbean where it was referred to it as “barbacoa”. In Mexico, the flavorful, tender meat is often enjoyed in corn tortillas with salsa. Our recipe pairs seared chicken breast with a fresh salsa made from stone fruit and serrano peppers for a sweet-n-spicy twist on tradition. A simple sauté of corn and and summer squash make for colorful and tasty seasonal veggie side to round out the meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Zest and juice lime.
• Quarter squash lengthwise. Thinly slice crosswise.
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
• Peel and mince shallot.
• Halve fruit. Discard pit, and finely chop flesh.
• Discard pepper stem and seeds. Mince flesh.
• Pick and chop cilantro leaves.
In a small bowl, combine 1 teaspoon olive oil, lime juice, lime zest, barbacoa spice mix and 1/4 teaspoon kosher salt.
Brush chicken on both sides with barbacoa mixture.
Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add squash, corn and half of shallot. Cook, stirring occasionally, until squash is just tender, about 5 minutes.
In a bowl, combine fruit, remaining shallot, pepper and cilantro. Taste and adjust seasoning as desired.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a cutting board.
WARM TORTILLAS AS DESIRED
• Heat tortillas in a dry skillet.
• Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
• Slice chicken against the grain.
• Fill each tortilla with chicken.
• Top with salsa, and sprinkle with cheese. Enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...