Chicken Fresca

Name: Chicken Fresca
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 8 tacos
Ingredients: Juice of 5 limes, plus zest of 1 lime; Juice of 2 oranges; 1/4 cup gold, dark tequila; 2 tablespoons kosher salt; 1 tablespoon Guajillo chile powder; 1 tablespoon honey; 2 teaspoons freshly ground black pepper; 5 cloves garlic, minced; 1 large jalapeno pepper, minced and seeded; 1/2 bunch fresh cilantro, chopped; 1/2 bunch fresh cilantro, chopped; 4 Roma tomatoes, diced; 1/2 red onion, diced; Juice of 1 lime; 1 teaspoon kosher salt; Pinch freshly ground black pepper; 2 cloves garlic, minced; 1 jalapeno, seeded and diced; 1 1/2 pounds boneless, skinless all-white meat chicken breast, diced; Vegetable oil, for drizzling; 8 flour or corn tortillas; 10 ounces white American cheese, shredded; 1/8 cup fresh cilantro, chopped, for serving

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Level: Easy
Total: 3 hr 40 min

Prep: 25 min
Inactive: 3 hr
Cook: 15 min

Yield: 8 tacos

Level: Easy
Total: 3 hr 40 min

Prep: 25 min
Inactive: 3 hr
Cook: 15 min

Yield: 8 tacos

Ingredients

Tequila-Lime Brine:

Juice of 5 limes, plus zest of 1 lime

Juice of 2 oranges

1/4 cup gold, dark tequila

2 tablespoons kosher salt

1 tablespoon Guajillo chile powder

1 tablespoon honey

2 teaspoons freshly ground black pepper

5 cloves garlic, minced

1 large jalapeno pepper, minced and seeded

1/2 bunch fresh cilantro, chopped

Pico de Gallo:

4 Roma tomatoes, diced

1/2 red onion, diced

Juice of 1 lime

1 teaspoon kosher salt

Pinch freshly ground black pepper

2 cloves garlic, minced

1 jalapeno, seeded and diced

1 1/2 pounds boneless, skinless all-white meat chicken breast, diced

Vegetable oil, for drizzling

8 flour or corn tortillas

10 ounces white American cheese, shredded

1/8 cup fresh cilantro, chopped, for serving

Directions

For the tequila-lime brine: Squeeze the lime and orange juice into a medium mixing bowl. Add the tequila, salt, chile powder, honey, black pepper, garlic, jalapenos, cilantro and lime zest. Whisk 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 and onions 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. Garnish 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. It has not been tested for home use.

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