טאקו - בסיסים עם באביש

על המתכון

מצרכים

• + For tortillas:
• 2 cups Masa harina
• 1 1/4 cups Water
• + For chimichurri and skirt steak:
• 1 Fresno pepper
• 2 Tbsp Red wine vinegar
• 1/4 cup Olive oil
• Handful cilantro or parsley
• 4-5 cloves garlic
• Small handful fresh oregano
• Salt and pepper
• 1 skirt steak
• + For the chicken and its marinade:
• 2 chicken breasts
• 2 cloves garlic, roughly chopped
• 2 limes, juiced
• Shakes of:
• White pepper
• Cumin
• Smoked paprika
• Oregano
• Cayenne Pepper
• Olive oil
• Salt and pepper
• + For the chorizo potato filling:
• 2 russet potatoes
• Dash of white vinegar
• 2 links of chorizo (casings removed)
• Vegetable oil
• Salt
• Olive oil
• + For the rajas con crema (to accompany the chicken):
• 3 poblano peppers
• 1/4 white onion, sliced
• Dried oregano
• 1/4 cup heavy cream
• 1/2 lime, juiced
• Salt and pepper
• + For the pickled radishes (to accompany the chicken):
• 4 radishes, thinly sliced
• 2ish cups of apple cider vinegar
• Mustard seeds, whole peppercorns, and dill (optional)
• + Other garnishes (to accompany any taco):
• Half of one white onion, diced
• Cilantro or parsley to taste
• One lime, juiced
• Cotija or feta cheese
• Special equipment:
• + For the tortillas:
• Tortilla press or large skillet
• Nonstick or cast iron skillet
• Gallon size plastic storage bag
• + For the chimichurri:
• Food processor
• Gallon plastic bag for chimichurri marinade
• Music:
• "'90s