Chicken Fresca
- Total:
- 3 hr 40 min
- Prep:
- 25 min
- Inactive:
- 3 hr
- Cook:
- 15 min
- Yield:
- 8 tacos
- Level:
- Easy
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
- 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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