Juan Sanchez's Cornish Hen Tacos With Garden Vegetables

Recipe Ingredients

		Salsa
3		Tomatoes
1		Garlic clove
5		Dried chiles de arbol
		Salt - to taste
		Game Hens
2		Cornish game hens
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garden Vegetables
2 tablespoons	30ml	Oil
2		Green onions - thinly sliced
3		White boiling potatoes - sliced
		Water - as needed
2		Tomatoes - sliced
2 cups	474ml	Quelites or chard - (loosely packed) - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Assembly
8		Corn tortillas - warmed
1/2 cup	8g / 0.3oz	Papalo or cilantro - (loosely packed) - see * Note

Recipe Instructions

* Note: Quelites and papalo can be found in some Latino markets; or you can substitute chard (stems removed and sliced) for quelites and cilantro leaves for papalo. The flavor will be different but still delicious.

For the Salsa: Roast tomatoes, garlic and chiles on griddle set over medium heat until lightly blackened, 10 to 12 minutes for tomatoes and garlic, 3 to 4 minutes for chiles. Puree tomatoes, garlic and chiles until smooth.

Turn into small saucepan and bring to boil over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt to taste. (Makes 1 cup)

For the Game Hens: Season game hens with salt and pepper to taste. Grill over medium heat until done, 30 to 40 minutes. Let cool slightly, remove bones and cut meat into chunks.

For the Garden Vegetables: Heat oil in 12-inch skillet over medium-low heat. Add onions and cook until barely softened, about 5 minutes. Add potatoes and just enough water to cover, about 1 cup. Cook, stirring occasionally, until potatoes are almost done, about 20 minutes. Add tomatoes and quelites, raise heat to medium, and cook until vegetables are tender, 10 minutes. Season with salt and pepper.

To Assemble: To make tacos, spoon Garden Vegetables onto tortillas followed by chunks of grilled Game Hen meat. Top with Salsa and papalo leaves and fold in half.

This recipe yields 8 tacos.

Each taco: 207 calories; 233 mg sodium; 38 mg cholesterol; 8 grams fat; 19 grams carbohydrates; 15 grams protein; 2.20 grams fiber.

Source:
The Los Angeles Times, 09-22-1999

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