Deluxe Chicken Taco

Achiote Marinated Chicken Thigh, Griddled Chihuahua Cheese, Beans, Guacamole, Salsa Verde

Restaurateur Brett Jones of Barracuda | New Orleans
Yield: 12 tacos

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Adapted by StarChefs | september 2022

INGREDIENTS:

Achiote Adobo:
85 grams toasted and soaked ancho chiles, stems and seeds removed
150 grams achiote paste
5 grams cumin seeds
1 gram cinnamon stick
20 grams roasted garlic
3 grams white vinegar
100 grams lime juice
15 grams canola oil
10 grams kosher salt
5 grams turmeric powder
1 gram Mexican oregano

Grilled Chicken Thighs:
2 to 3 pounds boneless, skinless chicken thighs
10 grams kosher salt

Salsa Verde Cremosa:
500 grams chopped tomatillos
45 grams chopped garlic
200 grams chopped white onion
100 grams chopped jalapeños
75 grams serrano chiles
288 grams salt
40 grams cilantro
125 grams expeller-pressed neutral oil

Pot Beans:
1 pound dried beans
¼ white onion, sliced
4 to 5 cloves garlic, peeled and lightly smashed
1 tablespoon salt

Guacamole:
1 serrano chile, finely chopped
½ cup coarsely chopped cilantro leaves and tender stems
¾ teaspoon kosher salt
3 ripe avocados, halved, pitted, and scooped

To Assemble and Serve:
12 fresh flour tortillas
12 ounces queso Chihuahua or high-quality, low-moisture mozzarella
Spicy red salsa
Diced white onion
Finely chopped cilantro
12 lime wedges

METHOD:

For the Achiote Adobo:
In a large container, mix to combine ancho chiles with 1 kilogram hot water. Let soak at least 15 minutes. Strain chiles, reserving the soaking liquid. In a Vitamix blender, combine strained chiles, all remaining ingredients, and 500 grams ancho soaking liquid. Blend until smooth. Pass through a fine mesh sieve into a nonreactive container. Refrigerate. 

For the Grilled Chicken Thighs:
Season chicken thighs with salt, then evenly coat with Achiote Adobo. Refrigerate 1 to 12 hours. Prepare and heat a charcoal grill or a cast iron pan over medium-high flame. Add chicken and grill until a deep, brick-red char has developed. Flip chicken and continue cooking until the internal temperature reaches 165°F. Let rest until cool enough to handle. Roughly dice or pull the grilled chicken into large, bite-sized pieces. Keep warm.

For the Salsa Verde Cremosa:
In a saucepan, combine tomatillos, garlic, onion, jalapeños, and serrano chiles. Cover with water. Bring to a boil. Cook until vegetables are soft but still bright in color, 5 to 8 minutes. Strain, then transfer the solids to a Vitamix blender. Add salt. Add 10 grams cilantro, then purée until smooth. Repeat until all cilantro is blended in. While blending, gradually stream in oil until completely emulsified. Transfer to a nonreactive container. Refrigerate.

For the Pot Beans:
In a large pot, combine beans, onion, and garlic. Pour 10 cups boiling water over the mixture. Over high heat, bring to a boil. Reduce heat to low, cover, and cook 1 to 4 hours until tender (depending on bean variety and freshness), stirring occasionally and adding water as needed. Stir in salt. Keep warm.

For the Guacamole:
In a bowl or molcajete, combine serrano chiles, cilantro, and salt. Mix or mash until the mixture forms into a loose paste. Add avocado and mix or mash as desired. Set aside.

To Assemble and Serve:
Heat a cast iron skillet or comal over high flame until slightly smoking. Add tortillas and cook until charred spots develop, flipping every 5 to 10 seconds. When the tortillas begin to puff but remain soft and pliable, transfer them to a warm, towel-lined basket or pan. Add cheese directly to the hot griddle in twelve 5-inch circles, roughly the shape of a tortilla. Place a cooked tortilla directly on top of the cheese. Cook until the cheese has browned, but still melty and gooey on its top-side. Using a spatula, quickly scrape and flip the tortillas onto a serving plate. On each tortilla, add 2 to 3 ounces Grilled Chicken Thighs. Garnish with Pot Beans, Guacamole, Salsa Verde Cremosa, spicy red salsa, white onion, and cilantro. Serve with lime.

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