Grilled Chicken Tarragon w/ Yoghurt Marinade Recipe

This recipe rocks. Tender chicken thighs marinated in a savory tarragon yoghurt sauce. Great for grilling.

Grilled Chicken Tarragon w/ Yoghurt Marinade Recipe – Fast & Easy Quick How To

Ingredients:
( serves 2 )

• Guajillo Chilli
• 4tbsp fresh tarragon
•  1 1/2 cup Greek Plain Yoghurt
• 6 cloves Garlic
• Salt
• Fresh ground Black Pepper
• 1/2 cup plus 2 tbsp Red Wine Vinegar
• 2lbs boneless skinless Chicken Thighs
• 1/4tsp Crushed Red Pepper
• 1/4tsp cayenne pepper
• 1/4tsp Paprika
• Pickled Red Onions
• 2 pieces of cooked bacon crumbled

Cut guajillo chilli and deseed. Place into heat safe container with water and microwave till it boils. let sit for 5 minutes.. Place chilli and 1/4 cup chilli liquid into food processor. Add  fresh tarragon, 2 chopped garlic cloves, yoghurt, salt, pepper and vinegar into food processor and puree until creamy. Place chicken thighs into a large ziploc baggie, add marinade and rub chicken thoroughly into chicken. Refrigerate for 2 – 4 hours.
Prepare Yoghurt Topping
Chop 4 cloves of fresh garlic and place in food processor or blender. Put 1/2 cup red wine vinegar, 1/2 cup yoghurt, second 1/2 guajillo chilli, 1/4 tsp cayenne, 1/4tsp crushed red pepper, 1/4tsp paprika,  pickled red onions, dash salt, fresh ground black pepper into food processor and puree till creamy.
Heat grill and cook chicken about  8-10mins per side. Cover and let rest for 5 minutes. top w/ yoghurt topping and crumbled bacon.

Shrimp Enchiladas w/ Fire Roasted Tomato Sauce

Shrimp Enchiladas w/ Fire Roasted Tomato Sauce

Makes 3 tacos, enough for 1 hungry person.

• 2 small Shallots
• 3 cloves Garlic
• 1/2 medium Red Onion
• 1 Lime
• 1/2 Ancho Chili
• 12oz can Fire Roasted Tomatoes
• 1/2 lb Queso Fresco
• 6 jumbo Shrimp - peeled & deveined
• Dash Salt
• Fresh ground Black Pepper
• Cilantro
• Olive Oil
• 3 Corn Tortillas

Heat a small saucepan on medium heat. Finely chop garlic, shallots and red onion. Reserve some onion for garnish. Cook onion,garlic & shallots in olive oil till translucent. Pour can of fire roasted tomatoes and simmer for 15 minutes. Place jumbo shrimp into simmering sauce and cook shrimp till done, about 3 minutes. Remove shrimps when done and cover to keep hot. Heat up large skillet or griddle and pour some olive oil on it. Place corn tortillas one by one into oil and heat till tortillas are soft and coated with oil. Place tortilla in skillet add crumbled queso fresco and some sauce. Fold over like a taco. fill remaining tortillas. cook till tortillas are browned on both sides. add remaining sauce over tortillas and heat up sauce. Plate, top w/ shrimps, onion, crumbled queso and cilantro.  Enjoy !

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The Real Academia Española defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chile sauce. Enchilada is the past participle of Spanish enchilar, "to add chile pepper to", literally to "season (or decorate) with chile."

History

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.) The Nahuatl word for enchilda is chīllapītzalli [t͡ʃiːlːapiː't͡salːi] which is formed of the Nahuatl word for "chili", chīlli ['t͡ʃiːlːi] and the Nahuatl word for "flute", tlapītzalli [t͡ɬapiː't͡salːi]. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845.An early mention, in English, is a 1914 recipe found in California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.