Day 10, Mission: Tahona's Fried Chicken Taco, 355 recipes to go

I decided that when I make a post for the weekends that I am going to highlight one or two restaurants in the area that I happen to be, and inform you all on how to make one of their delicious entrees. So for Saturday before a grueling round of golf, Jason and I decided to grab a quick bite to eat at Tahona Tequila Bistro on Pearl Street. They have an amazing happy hour featuring Fried Chicken Tinga Tacos, Spiced Rubbed Carne Asada Tacos, Vegetarian Calabacitas Tacos, Daily Tamales, Chips & Salsa, Chile Rellenos, Queso Fondito, Corn & Chorizo Fritters and much more! One of the different things I had here was their Fried Chicken Tinga Taco. So I decided to hunt down a recipe that would be as delicious as Tahona's Taco. Tinga is a mixture of some type of meat, sometimes potatoes, vegetables and seasoning. Basically a smorgasbord of whatever you would have left over in your fridge. This particular Tinga is fried chicken, lettuce, tomatoes and guacamole.
Yields: 4-6 (8-12 tacos)
Total Time: 45 minutes
# of Pans: 2
Ingredients:
For Chicken:
3-4 Chicken Breasts, cut into 1inch pieces
1tsp chili powder
1 Cup all purpose flour
1/2 Cup Buttermilk
1 teaspoon paprika
Salt & Pepper to taste
Oil for frying
Glaze: 
2 Cups orange juice

4 Tablespoons honey
2 teaspoon minced canned chipotles
Potatoes:
2 Potatoes (of your choice) peeled and chopped into 1" or 1/2" pieces
Taco Filling:
1 Small White onion, chopped
2 Tomatoes, diced
4 Table spoons fresh cilantro, diced
8-12 corn tortillas

1 Cup shredded lettuce or shredded cabbage
Guacamole:
2 Large avocados
1 Pinch garlic salt
1 Pinch Onion powder
1 Tablespoon salsa
1 Lime, or lime juice
1 Pinch Salt

Directions: 
*Pour oil into a large saucepan and bring to almost a boil (if you have a deep fryer, add oil and follow manufacturers guidelines)
*Place potato pieces into a pan and fill with water so water level is one inch above the potatoes

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*Bring water to a boil and cook potatoes for 10-15 minutes or until tender
* In a large gallon zip lock bag, add the flour, paprika, chili powder and salt and pepper. Close Bag and shake to mix all the ingredients

*Pour your buttermilk into a large bowl, dip each of the pieces of chopped up chicken into the milk and let soak until completely coated.

*Once soaked, drop your chicken pieces into your bag with the flour mixture.

*After all chicken has been added to the bag, shake the bag to make sure chicken gets evenly coated
*Pick out the chicken pieces and let sit aside for about 2-3 minutes forming a solid coating
*In a medium sized bowl mix together orange juice, honey, and chipotles and set aside
*Once your oil has heated up, slowly drop 5-10 pieces of chicken into the hot oil...be careful!

*Cook for 5-10 minutes or until completely crispy and golden brown. Cut one piece of chicken in half to make sure it is fully cooked ( chicken should be totally white inside)
*Once fully fried, remove with a slotted spoon and allow to cool on a paper towel
*Repeat until all chicken is cooked,
*Once chicken is somewhat cooled, add to chipotle glaze and toss until evenly coated...set aside
*Now you can prepare your guacamole
*In a large boil, add your avocado, and mush until slightly chunky. Add in your onion salt, garlic salt and salsa, mix well. Add lime, and salt to taste until it is as delicious as you want.

Courtesy of kalynskitchen.blogspot.com

*Once all your chicken is fried, guacamole is done and potatoes are done, you can construct your taco

*Fill a tortilla with fried chicken and potatoes, top with diced onions, diced tomatoes & fresh guacamole..add a little fresh diced cilantro and enjoy!!
This recipe is very similar to Tahonas, and just as delicious, but I still recommend that if you are in Boulder to enjoy Tahonas happy hour along with one of their delicious infused tequilas!

http://www.tahonaboulder.com/