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Taco Tuesdays: Chicken Inasal Tacos

4 weeks ago

The classic chicken inasal gets a taco treatment

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Chicken Inasal Tacos

Makes  6 servings

CHICKEN INASAL

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

MARINADE

6 cloves Garlic, minced

¼ cup Calamansi juice

4 bulbs Lemongrass

¼ cup Coconut vinegar

1 Tbsp Salt

½ tsp Pepper

BASTING SAUCE

½ cup Vegetable oil

¼ cup Annatto seeds

¼ cup Margarine

6 cloves Garlic, minced

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.

To make the basting sauce, heat vegetable oil over medium fire. Add annatto seeds and remove from the fire. Drain after two minutes. Combine annatto oil with margarine and garlic.

Grill the chicken, preferably over charcoal. Baste generously.

Set aside to rest and slice when ready.

SALSA

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 at least 30 minutes. You may lessen or add more siling labuyo depending on your preferred heat level.

Toss onions, tomatoes, and cilantro with the sauce right before serving.

ASSEMBLY

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

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.

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 chicken skin chicharon then finish of with the cilantro. Serve immediately.

  

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