Yesterday marked the start of Memorial Day weekend here in the States and it's typically a big weekend to grill out. So I decided it would be the perfect weekend to try these Grilled Chicken Tacos. Well wouldn't you know it - it rained last night! Not to worry! I grilled the chicken inside instead of outside on my gas grill. They still tasted good.
Recipe from Artisan Bread Bakers on Facebook
- 3/4 pounds (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
- 5 tablespoons lard or vegetable shortening, or a mixture of the two (I used vegetable shortening)
- 3/4 teaspoon salt
- about 3/4 cup very warm tap water
Roll and griddle-bake the tortillas.
On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).
Now to make the Grilled Chicken Tacos...
Grilled Chicken Tacos
Makes: 12 Tacos
Recipe from the May 2010 Issue of Food and Wine.
Shredded Monterrey Jack cheese (I didn't have this so I used sharp cheddar instead)
Making the Marinade for the Chicken
I started the process about 6 hours before I planned to serve the tacos.
In a blender, puree the tomatoes with the lime juice, water and salt. I didn't have any fresh tomatoes so I used some homemade salsa I made last Fall using fresh tomatoes.
Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours to overnight. I forgot to take pictures of this part, but it's pretty easy.
Grilling the Chicken
Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over medium high heat turning occasionally until the chicken is lightly charred and cooked through, about 15 minutes.
Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips. I cut it into chunks instead of strips.
Serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro. I didn't have any fresh tomatoes and we used the avocados for salsa for our chips so I just served the tacos with homemade salsa along with some onions and green peppers.
The tacos were delicious! These flour tortillas are so easy, I'm going to try them again. I also plan on making some corn tortillas soon!