Nearly Tex Mex tacos

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Cut your chicken thigh up and marinade for an hour it in the spices and some lemon zest and juice.

Get your pico de gallo on the go. Not too much onion. Pinch of salt

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Put your marinated chicken in a pot to slow cook for an hour and a half.

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Buy a meme taco press that you don't really need for flattening your dough balls then just use a rolling pin to get them really thin.

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Make sure your rolled out tacos are really thin and minimally floury. Get your pan 70-80% hot.

Put taco down for just 10 seconds on one side then flip and continue cooking. Flip again once this side is cooked and then the first side will start to cook properly and taco will puff up like a pita. Should be brown spots on both sides now.

Stack the cooked ones and wrap them up in paper or fabric.

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Tacos should be soft, bready and airy in the middle.

Tear up your chicken and spoon it onto your tacos along with your pico de gallo and some sour cream.

I hope that gave you a rough idea of how to make chicken tacos.

>>8282151

>>didn't grill the chicken
Autofail.

>>made fresh tortillas
But they're flour.

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>>8282151
>sour cream
>on tacos

>>8282151
Everything about this is disgusting

>>8282151
why are there so many tomatoes

>>8282159
I've made them with dried ground masa in the past and they were texturally successful but didn't taste good. It probably doesn't compare to fresh, wet masa but I've never tried and I don't have access to it.

>>8282188
About 200g bread flour, 1/4 tsp of salt, 2 tsp of vegetable oil. Add water until it forms a stiff dough and kneed.

>>8282228
Yeah I find the trick is to let them cook no more than half way through the thickness on the first side which only takes about 10 seconds

>>8282091
>making ticken chaco *bleugh* CHICKEN, tacos!

i've told people to kill themselves for far, far less, young man.