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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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8282091 No.8282091 [Reply] [Original]

Ai people! and Am back cooking again and today Am making ticken chaco *bleugh* CHICKEN, tacos!

>> No.8282104
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8282104

Cut your chicken thigh up and marinade for an hour it in the spices and some lemon zest and juice.

Get your pico de gallo on the go. Not too much onion. Pinch of salt

>> No.8282113
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8282113

Put your marinated chicken in a pot to slow cook for an hour and a half.

>> No.8282124
File: 702 KB, 579x579, You_Doodle_2016-11-16T21_18_27Z.png [View same] [iqdb] [saucenao] [google]
8282124

Buy a meme taco press that you don't really need for flattening your dough balls then just use a rolling pin to get them really thin.

>> No.8282137
File: 831 KB, 599x599, You_Doodle_2016-11-16T21_21_57Z.png [View same] [iqdb] [saucenao] [google]
8282137

Make sure your rolled out tacos are really thin and minimally floury. Get your pan 70-80% hot.

Put taco down for just 10 seconds on one side then flip and continue cooking. Flip again once this side is cooked and then the first side will start to cook properly and taco will puff up like a pita. Should be brown spots on both sides now.

Stack the cooked ones and wrap them up in paper or fabric.

>> No.8282151
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8282151

Tacos should be soft, bready and airy in the middle.

Tear up your chicken and spoon it onto your tacos along with your pico de gallo and some sour cream.

I hope that gave you a rough idea of how to make chicken tacos.

>> No.8282159

>>8282151

>>didn't grill the chicken
Autofail.

>>made fresh tortillas
But they're flour.

>> No.8282162
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8282162

>>8282151
>sour cream
>on tacos

>> No.8282169

>>8282151
Everything about this is disgusting

>> No.8282180

>>8282151
why are there so many tomatoes

>> No.8282186

>>8282159
I've made them with dried ground masa in the past and they were texturally successful but didn't taste good. It probably doesn't compare to fresh, wet masa but I've never tried and I don't have access to it.

>> No.8282188 [DELETED] 

>>8282137
What was your recipe for flour tortillas? They puffed up nicely like mine do. I'm curious how it differs from mine. I usually use mine for burritos or chimichangas, but I see nothing inherently wrong with using them as you are doing, for a soft taco.

>> No.8282197

>>8282188
About 200g bread flour, 1/4 tsp of salt, 2 tsp of vegetable oil. Add water until it forms a stiff dough and kneed.

>> No.8282228 [DELETED] 

>>8282197
The only difference was mine had a bit of baking powder but that looks unnecessary since yours puffed up so well.

>> No.8282241

>>8282228
Yeah I find the trick is to let them cook no more than half way through the thickness on the first side which only takes about 10 seconds

>> No.8282247

>>8282091
>making ticken chaco *bleugh* CHICKEN, tacos!

i've told people to kill themselves for far, far less, young man.