Thursday, June 11, 2009

Asian Mexican Taco

I cooked some Chinese Red Chicken Thighs in my pressure cooker. In Red cooking a mixture of soy sauce with wine and aromatics are used to braise the meat. Properly done the meat takes on a red tinge. Most often chicken and pork are done this way. For this meal I cut the boneless thighs in cubes and tossed with a little Hoisin sauce. Heating white corn tortillas in a cast iron skillet to make them flexible I layered in the meat and topped with guacamole. Proved to be good eating. I saved the braising liquid as it can be used several times.

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