Two Chefs and A Kitchen - TACO NIGHT

So my friend Josh and I love to share recipes, make new recipes, get donuts from local places, and eat everything in sight. We also send text messages like this to each other (he’s blue and I am the yellow box):

So the other day, we decided to make tacos! He thought of making a coconut ginger braised chicken taco and I readily agreed. And, what a great way to use the tortilla press my mom just purchased! So in order to make homemade tortillas, I mixed Harina Blanca - white cornmeal with water. I kneaded the dough for about 3 minutes until it was not sticking to me or the bowl. I let it rest for 30 minutes.

Once the dough has rested, I separated out the dough into 15-16 balls, about the size of a gold ball. I placed the dough between two pieces of parchment paper and used the tortilla press. TIP** take the dough once you have flattened it and rotate it about 180 degrees. This way, you will get an evenly flat tortilla!

Once the tortillas have been made, we waited until the chicken was done to fry them up. Onto the chicken!!

For the braising liquid, Josh chopped up some ginger, onions, garlic and tossed it into the pot. He also added salt, pepper, hot peppers, cilantro, and lime.

Here’s an artsy picture of the ginger rinds. I think I’m getting the hang of this social media business.

Then, he placed a can of coconut milk and the chicken!

We let it simmer on medium high on the stove for about 10 minutes and then placed it into the oven at 400 degrees for about 45 minutes. Viola!

Now onto the tortilla frying! I sprayed the preheated cast iron pan with some cooking spray and placed the tortillas in an even layer. I fried each side for 30 seconds to a minute each side until they were getting crispy. You know you’ve done it right when you see little bubbles forming in your tortilla - this means that the water is evaporating and is making pockets of air to make your tortilla flavorful and malleable.

To store your tortillas, stack them on a plate and cover them in a moistened paper towel. This will allow your tortillas to stay warm and soft while you savor every bit of your taco.

Here is the finished product:

Ingredients:

Tortillas:

2 cups P.A.N. Harina Blanca

1 ¼ c water

1 tsp of salt (I did not add the salt and I wish I did)

Braised Coconut Ginger Chicken:

3 lbs of chicken

Cilantro

¼ c ginger, sliced

1 onion, chopped

3 dried chili peppers

2 tsp cayenne pepper

Salt and Pepper

1 can coconut milk

1 lime, juiced

Additional limes, carrots, and avocado to top the tacos with

Directions:

Tortillas:

1. Combine the corn flour, water, and salt in a bowl
2. Knead the dough for 3 minutes. The dough should not stick to you or the bowl. If it does, add a tbsp of the corn flour at a time and knead.
3. Let the dough rest for 30 minutes
4. Once rested, divide the dough into 16 golf sized balls
5. Line the tortilla press with parchment paper and place the dough in the press. Press down firmly, rotate the dough 180 degrees, and press the weight down again
6. Repeat until all of the dough is gone
7. Once you are ready to fry the dough, preheat a cast iron skillet on med high heat
8. Coat the skillet with cooking spray, lard, or any other fat of your choice
9. Fry the tortilla on each side for 30 seconds to a minute, until both sides get crispy
10. Stack the tortillas wrapped in a moist paper towel
11. Serve immediately

Chicken:

1. Preheat the oven to 400 degrees F
2. In a dutch oven, place the onions, garlic, dried chili peppers, ginger, cilantro, salt, pepper, chicken, coconut milk, and cayenne pepper.
3. Heat over med high heat for 10 minutes
4. Place the chicken in the oven for 45 minutes
5. Shred the chicken, strain the braising liquid, and place both back in the pot to serve

Assembly:

1. Take a tortilla, top it with the chicken, carrots, avocado, cilantro, and juice some lime over it all.
2. Repeat step 1 until ALL of the tacos are gone