Tacos al carbon

Yield: 10 Servings

Measure Ingredient
1 pounds Corn maseca
15 ounces Water
2½ pounds Chicken breast
3 ounces Lime juice
1½ ounce Garlic
½ tablespoon Salt
½ teaspoon Pepper
3 ounces Vegetable oil
¾ ounce Jalapeno pepper, chopped
½ ounce Cilantro
1 teaspoon Red chiles, crushed
1⅞ ounce Liquid smoke, optional
8 ounces Green tomatillos
1 ounce Onions
1 ounce Cilantro
2 \N Whole serrano peppers
\N \N Salt, to taste

Mix corn maseca with water to make the tortilla dough. Form a ball using one ounce of the dough. Place it into the tortilla press to form one tortilla and transfer on to a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done. Marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper and ½ ounce cilantro. After marinated and cooked on both sides on the grill, cut into thin strips. Use Mexican stone bowl mortar to mash up the ingredients.

Roast the tomatillos and serrano peppers on the grill. Mash with onions and 1 ounce cilantro, keeping it chunky. Add salt to taste. Fill tortillas with the chicken and green sauce and roll.

Posted to MC-Recipe Digest V1 #323 Recipe by: Mexico

From: gtg@... (Glen T Greenman) Date: Sat, 30 Nov 1996 22:41:17 -0500 (EST)

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