Prepare the Pickled Red Onions: Combine all Pickled Red Onions ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool completely.
Prepare the Habanero Salsa: Combine all Habanero Salsa ingredients in a blender and blend until smooth. Adjust seasoning to taste.
Prepare the Chicken: Rub chicken thighs with homemade blackening spice blend, ensuring even coverage.
Cook the Chicken: Heat duck fat in a cast iron skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then shred.
Warm the Tortillas: Warm tortillas on a dry comal or skillet.
Assemble the Tacos: Fill each tortilla with blackened chicken, pickled red onions, habanero salsa, and garnish with micro cilantro. Serve immediately.
2N/AHabanero peppers - roasted, peeled, and seeded
1/2 cup60 gTomatillos - roasted
1/4 cup30 gWhite onion - roughly chopped
2 tbsp30 mLLime juice
1 tbsp15 mLChopped cilantro
8N/AHandmade blue corn tortillas
1/4 cup30 gMicro cilantro - for garnish
Equipment
Cast iron skillet
Small saucepan
Blender
Comal or skillet
Cutting board
Knife
Instructions
Prepare the Pickled Red Onions: Combine all Pickled Red Onions ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool completely.
Prepare the Habanero Salsa: Combine all Habanero Salsa ingredients in a blender and blend until smooth. Adjust seasoning to taste.
Prepare the Chicken: Rub chicken thighs with homemade blackening spice blend, ensuring even coverage.
Cook the Chicken: Heat duck fat in a cast iron skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then shred.
Warm the Tortillas: Warm tortillas on a dry comal or skillet.
Assemble the Tacos: Fill each tortilla with blackened chicken, pickled red onions, habanero salsa, and garnish with micro cilantro. Serve immediately.
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