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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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