Years ago I picked up a cookbook called Gourmet LA: A Collection of Fresh and Elegant Recipes from the Junior League of Los Angeles. Over the years I have made a lot of recipes from it. Every single one has been outstanding. There are some I haven’t tried because there is something in them I don’t like, but every one I have made is a winner.
One of my favorites, and the one I made today, is “Spanish Soft Tacos”:
- 1 whole chicken, cut up (approximately 3 to 4 pounds) or 4 whole chicken breasts (thighs work, too)
- Salt
- Pepper
- 12 ounces white corn (I’ve also used hominy here)
- 8 ounces creamed corn
- 2 ounces diced mild green chiles
- 1/2 cup slivered almonds
- 1 cup raisins
- 1/2 cup grated onion
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cups sour cream
- 2 teaspoons Worcestershire sauce
- 2 cups shredded Monterey jack cheese
- 12 flour tortillas
- Sour cream
Preheat oven to 350 degrees.
Sprinkle chicken pieces with salt and pepper. Place in a large glass baking dish. Cover with foil and bake for 30 minutes or until tender. Cool chicken. Skin, bone, and shred chicken. Combine chicken, white corn, creamed corn, green chiles, almonds, raisins, onion, chili powder, cumin, salt, pepper, cayenne pepper, sour cream, and Worcestershire sauce in a baking dish. Sprinkle with cheese and bake for 45 minutes. Spoon onto warm flour tortillas. Top each with a generous dollop of sour cream. Serve folded over or rolled up.
Today I added halved cherry tomatoes; next time I think I’ll add olives.
If you have a chance to get a used copy of this book (it’s sometimes available on Amazon), do it! You won’t be disappointed.
Tuples and Attributes 