Recipes from Mexico :: Mexican Main Dishes Poultry
5 Tbsp. canola (or other vegetable) oil, divided
1 tsp. ground cumin, divided
1/2 tsp. chili powder
6 large flour tortillas
1/3 c. red wine vinegar
3/4 c. salsa
1/4 tsp. salt
6 boneless, skinless chicken breast halves (about 1 1/2 lb. (one and a half lbs. ))
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can corn, drained
1/2 c. coarsely chopped red onion
1 tomato, chopped
2 c. shredded lettuce
8 oz. hot pepper cheese, shredded (about 2 c.)
In small bowl, combine 2 Tbsp. of the oil with 1/2 tsp. of the cumin and the chili powder. Brush on both sides of each flour tortilla. Place directly on grid over med.-hot charcoal. Grill for 1 to 2 mins. per side, until tortillas are golden brown and crisp. If tortillas begin to bubble up, pierce surface to flatten. Remove tortillas from heat and cool completely.
In med. bowl, whisk together remaining 3 Tbsp. oil and vinegar. Stir in salsa, remaining 1/2 tsp. cumin and salt; reserve 3/4 c. for dressing.
Place chicken on grid over med.-hot charcoal. Grill for 10 to 12 mins., turning and basting occasionally with salsa mixture, until chicken is no longer pink. Cut chicken into strips. In med. bowl, toss together beans, corn, onion, tomato and reserved dressing. To assemble, place crisped tortilla on plate. Top with shredded lettuce, 1 c. of bean mixture, 1 sliced chicken breast and shredded cheese.
Makes 6 servings.
