Mexico Taco al Carbon
Chicken
Fajita Filling:
- 2
½ pounds chicken breast
- 3
ounces lime juice
- 1
½ ounces garlic
- ½
tablespoon salt
- ½
tablespoon pepper
- 3
ounces vegetable oil
- ¾
ounces jalapeno pepper
- ½
ounces cilantro
- 1
teaspoon red crushed chiles
- 1
½ ounces liquid smoke
Corn
Tortillas:
- 1
pound corn maseca
- 15
cups water
Salsa
Verde de Molcajete:
- 8
ounces green tomatillos
- 1
ounces onions
- 1
ounces cilantro
- 2
Serrano peppers
- salt
to taste
Method
of Preparation for Corn Tortillas:
Mix
corn maseca with water to make the tortilla dough.
Form a ball using 1 ounce of the dough. Place
it into the tortilla press to form one tortilla
and transfer on to hot grill until it is well
cooked on both sides. The tortilla will be soft
and puffed when done.
Method
of Preparation for Chicken Fajita filling:
First
marinate the chicken breast in lime juice, garlic,
salt, pepper, oil, jalapeno pepper and cilantro.
After marinated and cooked on both sides on the
grill, cut into thin strips.
Method of Preparation for Salsa Verde de Molcajete:
Use
mexican stone bowl mortor to mash up the ingredients.
Roast the tomatillos and Serrano peppers on the
grill. Mash all the ingredients, keeping it chunky.
Add salt to taste.
Fill
one tortilla with the chicken and green sauce
and roll.
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