Mariachi cuisine

Sunset, July, 1998 by Linda Lau Anusasananan, Andrew Baker, Elaine Johnson

Crunchy Chicken Taco Salad

PREP AND COOK TIME: About 35 minutes

NOTES: If you don't have a V-shaped rack, bake tortillas flat on a baking sheet and top with salad.

MAKES: 2 main-dish servings

2 flour tortillas (10 in.) 2 boned, sinned chicken breast halves (5 to 7 oz. each) 3 tablespoons jalapeno jelly 1/3 cup finely crushed corn chips 1 can (15 oz.) black beans, rinsed and drained 1/2 cup refrigerated tomato salsa 2 cups shredded iceberg lettuce About 1/4 pound firm-ripe avocado, peeled, pitted, and thinly sliced Reduced-fat sour cream Salt

1. Adjust a V-shaped roasting rack so each side is at a 45 [degrees] angle to the base. Cut 2 sheets of foil, each 12 inches long. Fold each sheet lengthwise to make a strip that is about 3 inches wide. Drape 1 strip from center of the V over and down to the base of the rack. Fold foil at each end to secure to rack. Repeat to secure second piece of foil to other side of the rack. Drape each flour tortilla with its center over the highest point on one side of the rack (foil keeps tortilla from curling inward as it bakes).

2. Bake tortillas in a 450 [degrees] oven until lightly browned, about 5 minutes, then lift off racks and set aside (they continue to crisp as they cool). If making more than 1 hour or up to a day ahead, package airtight.

3. As tortillas bake, rinse chicken and pat dry. Melt 1 tablespoon jelly (in a microwave oven or in a small pan over medium heat, stirring occasionally). Brush all the melted jelly onto the smooth sides of breast halves. Put corn chips on a small plate and press jelly-coated side of chicken into chips so they stick. Set breasts, chips up, in an 8- or 9-inch square pan. Pat any remaining chips onto chicken.

4. Bake in a 450 [degrees] oven until chicken is no longer pink in thickest part (cut to test), 15 to 20 minutes.

5. Meanwhile, in a bowl, mix beans, salsa, and remaining jalapeno jelly.

6. Lift breasts from pan with a wide spatula. If desired, cut each piece crosswise into 4 or 5 equal slices.

7. Set each tortilla shell on a plate. Put half the lettuce into each shell. Top lettuce equally with the bean mixture. Use the spatula to transfer a breast onto beans in each tortilla shell. Garnish with avocado and add sour cream and salt to taste.

Per serving: 701 cal., 23% (162 cal.) from fat; 50 g protein; 18 g fat (2.8 g sat.); 85 g carbo (9.5 g fiber); 1,164 mg sodium; 82 mg chol.

Tomatillo, Tomato, and Panela Salad

PREP AND COOK TIME: About 25 minutes

NOTES: Panela is a mild Mexican-style cheese found in many supermarkets; if you can't find it, use mozzarella cheese instead.

MAKES: 4 servings

1/2 pound tomatillos 1/4 cup orange juice 1/4 cup lime juice About 1/4 teaspoon salt About 1/4 teaspoon pepper 1/2 pound firm-ripe tomatoes 1/8 pound panela cheese 1 tablespoon chopped fresh cilantro leaves Chili-cumin chips (see recipe below)

1. Pull off and discard the tomatillo husks. Rinse tomatillos and thinly slice into a bowl.

2. Add orange juice, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix gently.