vegan chicken taco filling

By Jody

Ingredients

• roasted vegetable puree:
• 4 jalpenos
• 4 tomatillos
• 4 tomatoes
• 2 pablanos
• 1 red onion
• 1 fennel bulb
• 4 corn tortillas
• 3 Tbsp olive oil
• 4-5 dried peppers reconstituted, save water
• VEGAN CHICKEN
• 4 vegan chicken breasts
• 1/4 c olive oil
• salt and pepper
• corn flour
• 2 bottles dark ale
• HABERNANO SALSA
• 1 onion diced
• 1 bunch cilantro chopped
• 1 habanero chopped
• salt and pepper
• 1-2 Tbsp orange juice
• GARNISH
• corn tortillas
• radish
• scallions
• cilantro
• lime

Preparation

Step 1

1)roast the vegetables on the grill or under the broiler on a sheet tray with oil. and cook until blackened 10-12 minutes
2)spread corn tortillas on a sheet tray and toast until brown.
combine vegetables, tortillas in a blender and puree until mostly smooth. add reconstituted peppers and some of the water to the puree
3) in large dutch oven, heat oil and season the flour with salt and pepper and coat chicken in flour. add to the pot and sear until brown. remove from pan and set aside.
4) deglaze with beer and return chicken to pot. pour in pureed vegetable mixture and stir. bring to a boil and reduce to a simmer and cook for up to an hour and chicken is shreddable.
5) for salsa, combine the ingredients and season to taste.
6) serve on toasted tortillas with garnishes.