Taco al Carbon
Recipe courtesy Mexican Chef Moses Flueres
- 1/2 pound corn masa
- 7 1/2 ounces water
- 1 1/4 pounds chicken breast
- 1 1/2 ounces lime juice
- 3/4 ounces garlic
- 1/4 tablespoon salt
- 1/4 tablespoon pepper
- 1 1/2 ounces vegetable oil
- 3/8 ounces chopped jalapeno pepper
- 1/4 -ounce cilantro
- 1/2 teaspoon red crushed chilies
- 3/4 -ounce and 1 teaspoon liquid smoke (optional)
- 4 ounces green tomatillos
- 1/2 -ounce chopped onions
- 1/2 -ounce cilantro
- 1 serrano pepper
- Salt, to taste
To make the corn tortillas: Mix corn masa with water to make tortilla dough. Form a ball using 1 ounce of the dough. Place it into the tortilla press to form 1 tortilla and transfer onto a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done.
For Chicken Fajita Filling: First, marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper, cilantro, red chilies and liquid smoke. After marinated and cooked on both sides on the grill, cut into thin strips.
For tomatillo Sauce: Roast the tomatillos and serrano peppers on the grill. Use Mexican stone bowl mortar to mash up the ingredients. Mash all the ingredients, keeping it chunky. Add salt to taste. To assemble Tacos Al Carbon: Fill 1 tortilla with the chicken and tomatillo sauce and roll.
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