Taco-Doodle-Doo: Chicken Inasal Tacos

8 months ago

inasal tacos

The possibilities you can do with tacos are endless! As long as you have tortillas, meat and a kind of salsa, you can make different kinds of taco combinations. For this recipe, the chef made a Filipino twist to the Mexican favorite. He used the inasal marinade to flavor the chicken and upgraded the salsa by using coconut vinegar, soy sauce, and Tagaytay-grown tomatoes to make it more interesting. What’s more exciting is the addition of kesong puti and crunchy chicharon to the fold.




Makes 4 servings



1 Whole deboned chicken, but into 2 legs and 2 half breast with wing



6 cloves Garlic, minced

¼ cup Calamansi juice

4 bulbs Lemongrass

¼ cup Coconut vinegar

1 Tbsp Salt

½ tsp Pepper



½ cup Vegetable oil

¼ cup Annatto seeds

¼ cup Margarine

6 cloves Garlic, minced

  1. Combine all ingredients for the marinade in a bowl. Massage chicken with the marinade, cover, and set aside to marinate for at least an hour and a half.
  2. To make the basting sauce, heat vegetable oil over medium fire. Add annatto seeds and remove from the fire.
  3. Drain after two minutes. Combine annatto oil with margarine and garlic.
  4. Grill the chicken, preferably over charcoal. Baste generously with the sauce while grilling until cooked through. Set aside.



½ cup Soy sauce

1 cup Coconut vinegar

4 Bird’s eyes chilies (siling labuyo), deseeded and sliced

2 Onions, cut into small dice

3 Tagaytay tomatoes, cut into small dice

¼ cup Fresh cilantro, roughly chopped

Combine soy sauce, vinegar, and siling labuyo and allow it to sit for at least 30 minutes. You may lessen or add more siling labuyo depending on your preferred heat level. Toss onions, tomatoes, and cilantro with a portion of the sauce right before serving.



12 Soft tortillas

1 head Iceberg lettuce, thinly sliced

  • Chicken inasal, grilled and sliced

2 cups Salsa

1 cup Kesong puti, grated

½ cup Chicken skin chicharon, chopped

  • Sprigs of fresh cilantro


  1. Heat up soft tortilla shells in the microwave for 30 seconds or put it in a preheated pan and heat it up for 10-15 seconds.
  2. Lay the warm tortilla on a plate and start building your tacos. Start with the lettuce then the sliced chicken inasal, a spoonful of salsa, grated kesong puti, bits of  chicharon then finish of with some cilantro. Serve immediately.

Recipe by Chef David Pardo de Ayala

Photographed by Floyd Jhocson of Studio 100

Thinking of other tortilla combinations? Try these options:

Pinoy Breakfast Wrap

Chicken Teriyaki Burrito

Breakfast Burrito

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