photo: Ed Anderson for “Tacos” by Mark Miller, via Project Foodie

This is a perfect autumn weather taco. I had delicious firm heirloom apples from the farm project when I made these. That was before I left California for my trip, but the weather was still a bit crisp. Where I am now (typing this in the positively lovely Chinatown Coffee Co, by the way) it has been drizzly, overcast, and hovering around 50 degrees for days. There are wet slippery leaves in piles along the street. I could not be happier to be home.

Last evening I went out with a friend to some cozy little bar he knew about. The kind of place that prints “No Televisions. No Standing.” on the beer menus and as soon as you walk in from the chilly, moist outside you are totally surrounded with the cozy. Soon you have a rich Belgian beer in your glass and are sitting next to a fireplace. If you wanted to replicate this experience in a taco, this is your taco.

A note about this taco: It is a bit like making chilli and then wrapping it in a flour tortilla. I hope you are ok with that.

Chicken, Apples, & Goat Cheese Tacos - Adapted from Tacos by Mark Miller.

INGREDIENTS
1 large green chile, roasted (I am still working on those Hatches from the freezer; you could use poblano)
3 cloves garlic
1 lb boneless, skinless chicken breast
2 tbs olive oil
1 tsp habenero powder
1 tsp chipotle powder
1 tsp oregano, toasted
1 cup unfiltered apple cider
2 big, firm green apples (such as Fuji, but I do not remember exactly which variety we used)
kosher salt
black pepper
4 ounces goat cheese
salsa
flour tortillas

PROCEDURE
1. Sliver the green chile into slivers. Call them “rajas” if you’re fancy.
2. Smoosh the garlic up with some kosher salt to make a paste. (Honestly, I do not know why you do this, but it is in the book.)
3. Season the breasts with salt and pepper. Heat oil in a pan over medium-high and add chickens. Brown them lightly on both sides, then lower the heat. add the garlic-salt mash and saute.
4. To the pan add seasonings and cider. Cook down for a good while until the sauce reduces. While that goes, peel your apples and cut them into thin slices.
5. Remove from heat. Pluck out the chickens and cut them into bite-sized morsels. Then put them back in and add the apples. Keep this warm until you are ready to eat.
6. To eat, scoop the sauce/apple/chicken mixture on to a tortilla. Sprinkle liberally with goat cheese and, if you are like me and take the book’s direction, a homemade Tomatillo-Arbol Chile Salsa which was awesome (recipe forthcoming) or, alternately, a salsa or hot sauce of your choosing.

There you go. Whip this up for your family tonight and then tomorrow, while the womenfolk are cooking your Thanksgiving dinner, you can do whatever you like and say “I don’t need to help, I made dinner last night.”

No takers came forward for tacos in Virginia today. Just as well - it turned out District Taco had an emergency that closed the cart. They will be back on Friday, at which time I will personally probably swing by. Join me if you wish!

Let’s try something:

If you anywhere near Arlington, VA I will buy you a breakfast or lunch taco tomorrow from our cool Twitter friends @DistrictTaco. Communicate with me via tumblr, twitter, or email.

Rules:
1. One taco per person
2. Max of 5 people
3. Must be at a mutually-agreeable time
4. Reserve the right not to meet/taco with anybody creepy.

Anybody up for it? Can we call it a “flash taco” and/or “taco mob”?

Criminy! I just realized that today is Tuesday and in just a few hours you will be expecting this week’s recipe. Unfortunately, I do not think I can make it happen today.

I am visiting my wonderful Washington, DC-area friends and family this week, many of whom I have told about this blog and they invariably respond “Awesome! Let’s make tacos together!” which is pretty much the best thing that could come of this blog (other than a book deal). That part is great.

What is neither great nor conducive to posting tonight is this: I am staying with my mom who does not have the internet at home. That means only blogging from coffee-shops - and while I am at one now, I forgot my notes about this weeks’ taco. Sorry, Taco Fans.

Tomorrow I will post something yummy and very seasonal that I hope you like. It will make a lovely pre-thanksgiving meal for the family

Taco Wishes & Queso Dreams,
The Management.