Chicken Tinga Tacos

If 'taco night' brings back memories of your school cafeteria hot lunch... Chicken Tinga Tacos will have you reminiscing about the days that you would pull on your boots and be none other than Billy the Kid. These are the tacos of outlaws.

   The Roasted Pineapple Salsa really kicks up the rowdy factor so mix up a batch of margaritas and enlist somebody for salsa duty.

Chicken Tinga Tacos
Serves:10
Adapted From: Mark Miller - Tacos

2-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
1 tablespoon chili powder
2 teaspoons Kosher salt
1 teaspoon black pepper
1 poblano chile
1 sweet red pepper
3/4 pound vine-ripened tomatoes (about 3)
Cooking oil
3 uncooked chicken sausage links, casings removed
1 white onion, halved and sliced
6 garlic cloves, coarsely chopped
1 can (7.5 oz.) chipotle peppers in adobo sauce, pureed
1 cup V8 juice
1/2 cup balsamic vinegar
1 tablespoon dark brown sugar
1 teaspoon dried oregano

Soft yellow corn tortillas, warmed
Serve with: Salsa Fresca, Roasted Pineapple Salsa and shredded lettuce

Place chicken in a large bowl. Toss with chili powder, salt and pepper; set aside.

   In a large-heavy skillet, heat 1/2-inch of oil over medium-high heat. Carefully add the poblano chile and red pepper. Reduce heat to medium. Turn every 1-1/2 minutes until all sides are blistered. Transfer to a bowl and cover with plastic wrap; let stand for 15 minutes.

   Remove stems from tomatoes. Place whole tomatoes on a baking sheet. Broil for 5 minutes, turning occasionally until all sides are charred. Chop tomatoes and set aside. Using a crumpled piece of foil, gently scrape the skins off of the roasted chile and pepper. Remove the cores and seeds; coarsely chop. Set aside.

   Pour all but a small amount of oil out of the skillet and return to medium-high heat. Slowly add chicken and saute until almost cooked through. Crumble sausage into skillet and add the onion and chopped chile and red pepper. Cook until onion is tender, about 5 minutes.

   Decrease heat to medium and add the garlic, chipotle puree, V8 juice, vinegar, brown sugar, oregano and chopped tomatoes. Simmer for a few minutes until sauce has thickened, stirring occasionally. Serve with tortillas, salsa and lettuce.

Salsa Fresca
Makes: 4 cups

1-1/2 pounds Roma or vine-ripened tomatoes, chopped
2 serrano chiles, seeded and minced
1/2 small red onion, finely chopped
1 bunch cilantro, finely chopped
Juice from 1/2 lime
3/4 teaspoon Kosher salt
1/4 teaspoon sugar

Mix all ingredients in a large bowl and serve within an hour or two.

Roasted Pineapple Salsa
Makes: about 4 cups

1 pineapple, peeled, cored and cut into 1/4-inch rings
1 habanero pepper
1 sweet red bell pepper, seeded and finely chopped
Juice from 1/2 lime
1 tablespoon minced fresh cilantro

Heat a cast-iron skillet over low heat. Cook pineapple slices, in batches, for 6-7 minutes on each side or until caramelized. Chop roasted pineapple. Meanwhile, increase heat under skillet to medium. Add the habanero and cook and turn until all sides are blistered. Remove seeds and mince.

   In a large bowl, combine roasted pineapple, habanero, red pepper, lime juice and cilantro. Serve within an hour or two.