Soft Tacos Of Grilled Chicken Breast
|Jalapeno chiles||4 (stems removed)|
|Roasted poblano tomato salsa||2 Cup (32 tbs) (plus more if you've got a salsa-hungry crowd)|
|Worcestershire sauce||1 Tablespoon|
|Limes||3 , cut into 6 wedges|
|Boneless chicken breast||3 1⁄2 Pound|
|Green onions||18 (roots and wilted greens removed)|
|Vegetable oil/Olive oil||1 Tablespoon|
|Steamed hot corn tortillas||3 Dozen|
In a small ungreased skillet, dry-roast the jalapenos over medium heat, turning them regularly until the chiles are soft and well darked in spots, 5 to 10 minutes. Place in a food processor or blender with 3/4 cup of the salsa, the Worcestershire and the juice from 3 or 4 lime wedges. Process to a smooth puree. Arrange the chicken breasts in a single layer in a baking dish, pour the salsa mixture over them, cover and refrigerate for at least 1 hour but not more than overnight.
Preheat a gas grill or light a charcoal fire and let burn until the coals are covered with gray ash. With a brush (or an oil mister), lightly coat the green onions with oil, then lay them over the fire in a pot that's not too hot. Grill, turning them regularly, until they're soft, sweet and mouthwateringly browned, about 4 minutes. Remove 2 of the largest green onions, chop them into 1/4-inch pieces and stir into the remaining 1 1/4 cups of salsa. Squeeze another lime wedge or two over the remaining onions and keep them warm on the side of the grill or in a low oven.
Remove the chicken breasts from the marinade, scraping as much as possible back into the pan; reserve the marinade. Brush (or mist) the chicken lightly on both sides with oil, lay on well-oiled hot grill grates until cooked through but still juicy, about 8 minutes per side. During the last couple of minutes on the grill, brush a nice coating of the reserved marinade over the chicken.
Slice the chicken into 1/2-inch-wide strips, scoop it onto a warm serving platter and flank with the grilled onions and lime wedges. Pass the platter with hot tortillas kept warm in a towel-lined basket. Let your guests make their own soft tacos with the chicken and grilled onions, encouraging them to spoon on the salsa-onion mixture and squeeze on lime to their liking.
NOTE: In Rick Bayless's Mexican Kitchen, we described a good method for heating corn tortillas. Wrap them by the dozen in clean kitchen towels, lay the packages in a single layer in a steamer, set the lid in place, bring the water to a strong boil for 1 minute, then remove from the heat and let stand, covered, for 15 minutes. For larger quantities, as called for in this recipe, you may find the following easier: Set a cooling rack over a roasting pan containing about 12 inch of simmering water; lay the tortillas a few at a time on the rack and steam them until thoroughly soft. Stack them by the dozen, wrap in towels and keep warm in a small ice chest (without ice of course) or similar insulated container. You may also heat the corn tortillas in the microwave (wrapped in microwave-grade plastic wrap in stacks of 10 to 12) for 1 minute on high before storing them in an insulated container, though they don't tend to be quite as freshly moist.