Serve tacos with lime wedges and cilantro leaves
CORN TORTILLAS
Ingredients:
2 C Masa Harina
1/2 t salt
1.5 C warm water
Methodology:
Mix all ingredients until a soft dough is formed. It's ok if it's tacky, but if it's too wet and sticky, add a bit more masa. Cover with plastic wrap and let sit for an hour.
Roll the dough into golf-ball sized pieces, and press flat between two sides of a plastic ziploc bag (cut open along the sides).
Heat a skillet over medium heat and toast each tortilla on one side for 10 seconds, and then on the other side for approx. 1 minute, or until brown spots form. Keep warm in a pocket made of tin foil.
CHIPOTLE GLAZE
Ingredients:
2 T rice syrup or honey
1 - 2 T chopped chipotles in adobo
2 t apple cider vinegar
(optional: 1 bunch scallions, cut into 3" lengths, bulbs halved if large)
Methodology:
Mix all ingredients together in a mortar and pestle and pour over meat 15 minutes before it's done cooking. Add scallions, and toss in glaze. Roast at 375°F for 15 minutes, flipping and stirring so that glaze thickens on all sides.
CHIPOTLE MAYO
Ingredients:
1/4 C mayonnaise
1/8 C sour cream
1 chipotle in adobo, minced
1 T lime juice
Methodology:
Mix all ingredients until smooth. Taste, and add salt and additional lime juice to taste.
SLAW
Ingredients:
4 C shredded cabbage
1/2 t kosher salt
1 T lime juice
2 T mayonnaise
1 clove garlic, minced (pr 1/8 t powdered garlic)
Salt and pepper, to taste
Rice syrup, optional
1 carrot, grated
2 - 3 medium scallions, thinly sliced
1/2 bunch cilantro stems, finely minced
1/2 bunch cilantro stems, finely minced
1/2 - 1 jalapeño pepper, seeded and minced, optional
Methodology:
Toss the shredded cabbage with the salt and let sit for 15 minutes, massaging occasionally. Squeeze well to remove liquid.
Mix the lime juice, mayo, garlic, salt and pepper in a medium bowl. Add the cabbage, carrot, scallion, cilantro, and jalapeño, and toss to combine. Taste for seasoning, and add rice syrup if you feel the slaw isn't sweet enough.
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