For the tequila-lime brine: Squeeze the lime
and orange juice
into a medium mixing bowl. Add the tequila, salt, chile powder
, black pepper, garlic, jalapenos, cilantro and lime zest
thoroughly until the dry seasonings are dissolved.
Place the chicken in a nonreactive plastic storage container. Pour the tequila-lime brine
over the chicken and coat well using tongs. Cover the chicken and marinate in the refrigerator, 3 to 4 hours.
For the pico de gallo: Meanwhile, combine the tomatoes
in a plastic mixing bowl. Coat with lime juice and toss. Add the salt, black pepper, garlic and jalapenos and stir until mixed evenly. Refrigerate for about 1 hour.
For cooking and assembling: Heat a flat-top stove or grill to 425 degrees F. Drizzle
some oil over the flat-top or grill
and then sear
the chicken using tongs, letting it char
for proper coloration and flavor searing, about 20 seconds. Pour the tequila-lime brine over the chicken and continuously turn the chicken until cooked to 165 degrees F.
Meanwhile, heat the tortillas in a frying pan
until just before they turn crispy.
Lay a warm tortilla open-faced
on a plate and spoon in the steaming
grilled chicken. Add the cold pico de gallo
and sprinkle the cheese
over the taco
with the cilantro. Close your eyes
, take a bite, and realize that you've found heaven on earth!
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.