Heat ½ cup olive oil over medium-high heat in a heavy skillet. Gently fold each corn tortilla, leaving a slight opening at the tip and securing it with a toothpick. Deep fry each shell for about 30 seconds each side or until crisp. Drain on paper towel.
Heat 1 tsp. olive oil over medium heat in non-stick skillet.
Add chicken, coarse chile, salt and garlic. Cook over medium heat for approximately 5 minutes or until chicken is cooked through, stirring occasionally. Remove from heat. Allow to cool.
Evenly divide chicken, tomato, onion and lettuce among taco shells.
Add salsa to taste.
Option: To cut fat and calories, instead of frying tortillas, use them fresh or toast in the oven.
Combine salsa, lime juice and adobo marinating sauce.
Smear fillets with marinade and refrigerate 30-60 minutes.
Heat grill to medium high.
Shake excess marinade off fillets. Toss the used marinade.
Grill 3-5 minutes on each side or to required doneness. Be careful not to overcook.
Serve with additional BUENO® Salsa and Spanish Rice
Option: Boneless pork loin chops may be substituted for chicken.
Chipotles and Adobo Sauce
Cut ancho chile pods into flat pieces. In a 10 inch non-stick skillet, toast over medium high about 30 seconds on each side until aroma is released. You might also hear slight crackles. Place chiles in hot water 30 minutes to re-hydrate.
In same skillet, toast unpeeled garlic cloves over medium high heat for about 15 minutes, turning as garlic chars slightly. Peel and roughly chop.
Place 2 Tbsp. olive oil in same skillet. When oil is hot, toast chipotle chile pods about 3 minutes, stirring to toast all chiles. Toast until aroma is released and you hear slight crackles. Scoop chipotle chiles out and place in hot water 30 minutes to re-hydrate.
Place tomatoes on a tinfoil-lined skillet about 5 inches under broiler and broil until skin blisters; then turn tomatoes until tomatoes are completely blistered, about 10 minutes. Cool and peel tomatoes.
Place tomatoes, 5 chipotle chiles, ancho chiles, garlic, ½ cup broth, ½ cup water, cumin, oregano, cloves, cinnamon, and salt in blender and puree.
Pour puree into 3 quart saucepan. Stir in apple cider vinegar, ¾ cup water, ¾ cup broth, piloncillo or brown sugar and 1 Tbsp. olive oil. Add rest of chipotle chiles.
Heat saucepan over medium high. Bring to boil, reduce heat and cover. Simmer for 40 minutes or until chipotle chiles are very soft. Stir occasionally. Refrigerate or package and freeze.
Option: If time does not permit making the Chipotles en Adobo, try this substitute for the Adobo Marinating Sauce. Combine ¼ tsp. olive oil, 1 tsp. BUENO® Special Reserve Chile Powder, 1/8 tsp. BUENO® Ground Cumin, dash of ground cinnamon, dash of ground cloves, ½ tsp. mesquite or hickory flavored barbeque sauce. Use this in place of the Adobo ingredient.
Preheat oven to 350º. Place corn tortillas flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
Heat vegetable oil in large non-stick skillet.
Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
Spoon bean mixture onto each tostada shell.
Top with remaining heated green chile sauce, tomato and cheese.