To make the cabbage slaw. In a bowl add cabbage, salt, black pepper, orange juice, grapefruit juice, lime juice, red onion, jalapeno, and cilantro. Fold together and refrigerate overnight.
Warm canola oil in deep fryer to 350°F. Remove baskets from deep fryer. Drop the white tortilla triangles in the oil and cook for 1-2 minutes turning the chips with tongs. Remove chips from oil and drain on towel to absorb excess oil. Hold warm for service.
Whisk the chicken base with two cups of water and reserve.
Grill the chicken breast until they reach an internal temperature of 165°F. Remove from heat cool and shred.
Roast the tomato, onion, & garlic under a broiler until charred on one side (4-5 min). Flip over and broil the other side until skin is completely charred and tomato is very soft with juices beginning to emerge. Remove from heat.
Once cool enough to handle, quarter the tomatoes and place in a blender along with any juice from the pan. Add garlic cloves to the blender along with the onion, salt, and 1 cup of broth and puree until smooth.
In a saucepan, heat the oil over medium heat until hot but not smoking. Carefully pour in the puree, and cook stirring occasionally for 7-8 minutes, until the sauce thickens & darkens considerably.
In a blender, combine fruit juices, vinegar, spices, achiote paste, and 1 cup of broth and blend until smooth.
Stir the juice mixture into the tomato sauce and simmer for about 5 minutes.
Add the chicken and cook uncovered until the meat has absorbed most of the liquid.
Place chicken over the top of tortilla chips on a small lined sheet pan or oval platter along with cabbage slaw and crumbled queso fresco cheese and serve.
Ingredients
4 oz. Contigo® White Corn Tortilla Chips
1 ea. Brilliance® Clear Canola Oil
2 ea. Peak Fresh Produce® 5x6 tomato
1/4 ea. Peak Fresh Produce® Onion(s), Red
3 ea. Peak Fresh Produce® Whole Peeled Garlic
1/2 tsp. West Creek® sea salt kosher, coarse
1 1/2 tbsp. West Creek® Base, Chicken, roasted
2 cups water
2 tbsp. Brilliance® corn canola blend oil
3 tbsp. achiote paste
1/4 cup Rejuv® Grapefruit Juice
1/2 ea. Peak Fresh Produce® Orange(s), juice only
2 ea. Peak Fresh Produce® Lime(s), juice only
1/4 cup West Creek® white vinegar
1 tsp. Peak Fresh Produce® Oregano, chopped
1 tsp. allspice
1/2 tsp. Contigo® ground cumin
1/2 tsp. Contigo® ground black pepper
2 tbsp. achiote paste, chopped
6 ea. Ranahan Ranch® 6 oz. Cilantro Lime Marinated Chicken Breast
2 cups Peak Fresh Produce® Onion(s), Red, shaved
1/4 cup Piancone® Oil, Olive, Extra Virgin
2 ea. Peak Fresh Produce® Jalapeño Pepper(s), seeded, small dice
