Spit Roasted Chicken Tacos with Fresh Pressed Tortillas

Ingredients

Yield:

4

• Spit Roasted Chicken

  • 2lbs chicken thigh, boneless/skin on
  • 1T cumin seed, toasted
  • 1/4oz parsley, flat leaf
  • 1/2oz garlic, minced
  • 1t chili flakes
  • 2 lemons

• Tortillas

  • 1c masa harina
  • 1/4t sea salt
  • 1 1/4c purified water

• Mint Cabbage Slaw with Yogurt Tahini Sauce

  • 1/2 head green cabbage
  • 1 cucumber
  • 1/2 red onion
  • 2 shallot
  • 1/2oz mint
  • 1/2oz cilantro
  • 2oz feta cheese
  • 8oz buttermilk
  • 6oz greek yogurt
  • 2oz tahini
  • 3oz white vinegar
  • 3oz red wine vinegar
  • 2oz corn meal
  • 1oz lime juice
  • 1oz lemon juice
  • 2 lime
  • kosher salt, to taste
  • cracked black pepper, to taste
  • 4oz grapeseed oil

Preparation

Difficulty:

Medium

Time:

30 MinutesPreparation

Total Time:

60 MinutesCooking Time

1. Preparation

   1. Marinate chicken thighs overnight with the cumin, parsley, garlic, chili and lemon. To begin preparation on the vegetables clean the cabbage and slice into 1/4 inch strips. Thinly slice the cucumbers, red onions, shallots and place each item into a separate vessel. Finely chop the cilantro and mint, placing them aside for later usage. To marinate the red onion, combine thinly sliced red onion, red wine vinegar, sugar, kosher salt and grape seed oil, allow to sit overnight.
   2. To prepare the crispy shallots, soak thinly sliced shallots in buttermilk overnight.
   3. To quick pickle the cucumbers, combine sliced cucumbers, white vinegar and salt, allow to sit at room temperature for 45 minutes, place in the refrigerator.

2. Spit Roasted Chicken

   1. Turn bbq on to medium heat and allow to heat up. Season the chicken well with salt and pepper. Skewer the marinated chicken thighs and place onto the rotisserie. Allow the chicken to cook until the internal temperature reaches 165F. Once desired temperature is reached, remove the chicken from the heat and cool. While chicken is cooling, pull the thighs into bite size pieces. Store in the fridge for later usage.

3. Fresh Press Tacos

   1. Heat the purified water on the stove top or in the microwave. Measure the masa harina into a mixing bowl, slowly add a small amount of water at a time. Mix with your hands, until the flour turns into a dough that's moist, but not sticky. If necessary, add more water or masa until it reaches the right consistency. Cover the bowl with a cloth and let it rest for 30-60 minutes. When you're ready to cook the tortillas, heat a skillet to medium high or high heat.
   2. Divide the dough into 10 or 12 golf-ball sized portions, rolled into balls. If using a rolling pin, place a ball in between the two parchment pieces and roll the dough into a circular shape. If using a tortilla press, place a ball in between the two parchment pieces, positioned in the center and press down. Place the tortilla into the hot skillet and cook for one minute per side. Store each cooked tortilla either in a warmer or a under a clean folded towel.
   3. Repeat the steps until all the tortillas have been cooked. Use immediately or store in a sealed container.

4. Mint Cabbage Slaw

   1. Place the sliced cabbage, marinated red onion, cilantro and mint into a bowl. Add the lime juice and season with salt and pepper. Toss the ingredients, ensuring the slaw is well mixed.

5. Yogurt Tahini Sauce

   1. Combine the yogurt, tahini, lemon juice and minced garlic. Season with salt and pepper. Whisk all ingredients until a smooth sauce is developed.

6. Crispy Shallots

   1. Remove the shallots from the buttermilk. Season the soak shallots with salt and pepper. Dredge the shallots in cornmeal, ensuring to shake off the excess. In hot oil, fry the shallots until crispy and golden brown. Use caution when removing the shallots from the hot oil. Hold warm for later use.

7. Building the Taco

   1. Start by laying out 2 freshly cooked tacos. Add the cabbage slaw, and quick pickled cucumbers to the middle of the taco. Place the yogurt tahini sauce on top of the vegetables. Next scatter the shredded chicken, ensuring to fill the taco. Top the chicken with crumbled feta cheese, and crispy shallots. Fold the tacos and place into a vessel, garnish with lime wedges.