Taco al Carbon
½ pounds chicken breast
ounces lime juice
½ ounces garlic
ounces vegetable oil
ounces jalapeno pepper
teaspoon red crushed chiles
½ ounces liquid smoke
pound corn maseca
Verde de Molcajete:
ounces green tomatillos
of Preparation for Corn Tortillas:
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.
of Preparation for Chicken Fajita filling:
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:
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.
one tortilla with the chicken and green sauce