Chef Stephen Kleinman, an instructor for Assignments Restaurant at the School of Culinary Arts at The Colorado Institute of Art, provided this recipe. Serves 6.
Ingredients
1 cup virgin olive oil, divided use
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
2 chicken breasts, julienned
1/2 teaspoon Tasmanian peppercorns, cracked
1/4 teaspoon sea salt
1/4 cup white wine
1/2 cup hoisin sauce
1/4 cup cilantro, chopped
2 ounces enoki mushrooms
2 ounces bean sprouts
12 blue corn tortillas
Directions
In a hot saut pan, add 1/3 cup oil, ginger and garlic. After a few seconds (don’t let the garlic burn) add chicken, pepper and salt and saut until the chicken is done, stirring frequently.
Remove contents to a platter. De-glaze the pan with white wine and reduce for a minute. Return chicken to the pan and mix well with hoisin sauce and cilantro.
In a nonstick saut pan, over medium heat, add remaining oil. Add tortilla, fill with one-twelfth of the chicken mixture and fold the tortilla in half, like a taco. Cook on both sides. Remove and drain on a towel. Repeat until all tacos are filled. Garnish each one with bean sprouts and mushrooms.
Wine ideas: Spicy-sweet and herbal, the varied and delicate flavors of this dish are built for the slightly sweet and spicy flavors of a gew rztraminer. Hogue makes a bargain-priced version from Washington State that’s worth picking up whether you make this dish or not. -Tara Q. Thomas
