🎥 How to make Fried Chicken Tacos | HD

Directions 📝

Homework: The Night Before Class 📖

1. Cut the chicken thighs into even, bite-sized pieces, trimming off any large pieces of fat. Transfer to a large bowl, add the marinade and use your hands to massage into the chicken. Cover with plastic wrap and set in your refrigerator to marinate overnight.

PREP 🔪

1. Remove the chicken from your refrigerator and set aside to temper.

2. Quarter the tomatillos. Peel the garlic. Peel and quarter the shallot. Stem and slice the jalapeños. Pick the cilantro, leaving the tender stems.  Halve and pit the avocado and scoop out the flesh.
3. Add the tomatillos, ¼ of the shallot, the garlic, jalapeño to taste, the cilantro, and avocado to a blender, along with the juice of one lime and a generous pinch of kosher salt. Blend, starting on low speed, until the mixture is incorporated but still retains a nice texture. Transfer to a bowl and set aside.
4. Julienne the red and green cabbage. Transfer to a medium mixing bowl, season with a squeeze of lime and pinch of kosher salt and toss to combine. Set aside.
5. In a large mixing bowl, mix together the masa, lard, and a pinch of Balinese Truffle Salt. Use your hands to mix and knead until well incorporated and glossy. Set aside and allow to rest for about 10 minutes.

HOW TO COOK 🍳

1. Preheat a cast iron pan over medium heat. Divide and roll the masa into marble-sized pieces. Use a plastic-lined tortilla press or your hands to thinly press a tortilla, then add it to the hot cast iron. When the tortilla is nicely browned and no longer sticks to the pan, use a spatula to flip and brown the second side, about 1 minute per side. Repeat with the remaining tortillas until you have your desired amount, wrapping the finished tortillas in a kitchen towel.

2. In a medium pot over medium-high heat, preheat enough canola oil to fill ¾ of the pot.
3. Meanwhile, in a large bowl, stir together the rice flour and cornstarch with a generous pinch of Balinese Truffle Salt.
4. Coat each thigh in the flour mixture, then use a strainer to shake off any excess flour. Carefully add the thighs to the hot oil and toss in the oil until the chicken is nice and crispy and cooked through. Transfer the fried chicken to a paper towel-lined sheet tray and top with a pinch of Balinese Truffle Salt. Repeat with the remaining chicken thighs.
5. Reheat your cast iron pan over medium heat. Rewarm a tortilla for about 30 seconds on each side, add the fried chicken, drizzle with the salsa, and top with the cabbage. You just made mighty fine Fried Chicken Tacos!!!!! Eat them while they're hot!