July 29th, 2010
Lemon-Garlic Chicken Taco with Mezcal, Recipe, Review, Delaware Beaches, Ocean City, MD, Delray Beach, FL
I love buying cookbooks. I read them like novels. And, I don’t discriminate; neighborhood cookbooks, different cuisines, fundraising and school ones.
The last time I was in Boulder I bought a couple of them. They looked easy and a little innovative.
One of them is called Amor y Tacos. In it the recipes are modern Mexican tacos, Margaritas and appetizers. The author? Deborah Schneider.
She combines the recipes of taqueros in roadside stalls in Baja with the ones in Tijuana.
My son decided yesterday, after I had cleaned the kitchen that he wanted to make some tacos. With this book in hand he decided on the Lemon-Garlic Chicken Taco with Mezcal.
The sauce in this recipe is spicy-lemon garlic flavor; almost like a variation of a Caribbean mojo sauce. The meat is to be tossed with all the great flavors of the marinade after it is cooked and not before.
Lemon-Garlic Chicken Taco with Mezcal
4 large boneless chicken thighs, with skin on
1 tsp. olive oil
Kosher salt
1 large clove garlic, peeled and finely minced
1 small serrano chile, minced
Fresh-ground black pepper
1/2 lemon
1/2 lime
1 1/2 tsp. mezcal or blanco tequila
2 tablespoons chopped cilantro
12 (4″) corn tortillas, warmed
Shredded lettuce
1 avocado, diced, sprinkled with a little salt
Pre-heat pan over medium heat. Toss the chicken thighs with the oil.
Starting with the skin side down, cook the thighs until the skin is very crisp. Turn and cook them until done.
Sprinkle the crisp with a little salt. (The chicken may be roasted, if you want, skin side up and uncovered, in a 375 degree oven until well done and golden crisp.)
When the chicken is cooked, slice it thinly or dice it. Place it in a bowl and toss it with the garlic and serrano chile, 1/2 tsp. salt, and a couple grinds of fresh pepper.
Squeeze the lime and lemon juice directly over the chicken, add the mezcal (or tequila), and stir in the cilantro.
Serve wrapped in the warm tortillas with lettuce and avocado.
Note: If you cannot find serrano chiles just substitute with a jalapeno, just like he did.
This recipe turned out delicious; it is spicy but the combination is great.
Note: Mezcal is made from agave throughout Mexico. The best ones taste strongly of alcohol.
I love enjoy seeing my children cook. Talk to you later….
Have a great day!!
Tags: Bethany Beach, Delaware Beaches, Dewey Beach, Fenwick Island, Lemon-Garlic Chicken Taco with Mezcal, Maryland, Mexican Cuisine, Ocean City, Recipe, review, South Bethany
