Chicken or Steak Tacos
Mario Batali's Build Your Own Tacos
- 1 tablespoon ground Chile de Arbol
- 1 tablespoon Paprika
- 1 tablespoon ground Cumin
- 1 tablespoon Cayenne Pepper
- 2 tablespoons Salt
- 1 1/2 pounds Chicken Thighs (boneless and skin on) or Skirt Steak
- Olive Oil
For the Salsa Roja:
- 4 vine ripened Tomatoes (cored)
- 4 Garlic cloves (peeled)
- 2 dried Arbol or Guajillo Chili (stemmed and seeded)
- 1 tablespoon Adobo Sauce
- 1 Lime (juice and zest)
- hot Water as needed
For the Homemade Tortillas:
- 2 cups Masa Flour
- 1-2 tablespoons Vegetable Oil plus more for cooking
- 1/2 teaspoon Salt
- 1 cup warm Water (plus more as needed)
- Salsa Roja
- Tomatillo Salsa
- Sour Cream
- Pickled Jalapenos
- Diced Onions
- sliced avocado
- Cotija Cheese
- Hot Sauce
- Cilantro leaves
- Mix together the first 5 ingredients in a bowl. Rub the meat and allow to sit for a few minutes while you prepare the grill. Drizzle with olive oil before cooking.
- Preheat grill to medium-high and season with and oiled cloth. If using chicken cook skin side down until crispy, about 3 minutes and flip to finish cooking on the second side. For steak, cook for about 5 to 6 minutes, turning once, or until you've reached desired doneness. Allow meat to rest for a few minutes before slicing and serving.
- To Serve: To assemble tacos, place meat on a fresh tortilla and top with your choice of salsa, cheese and any remaining condiments.
- For the Salsa Roja: Preheat oven broiler. Place the tomatoes and garlic on a baking sheet and broil for a few minutes or just until the tomatoes begin to char. Toss the chiles onto the pan for the last 15 to 20 seconds of broiling. Remove from oven and carefully place in a blender. Add the adobo sauce and lime juice. Puree, thinning with water as needed to reach a nice thick consistency. Adjust seasoning to taste.
- For the Homemade Tortillas: Combine the flour, oil and salt in a large bowl and slowly stir in water. Dough should be slightly tacky but not wet. Adjust consistency using masa if too wet and more water if too dry. Knead for 5 minutes. Divide dough into 16 balls.
- Press out dough using a rolling pin or slightly oiled tortilla press. If this part is difficult you may need to adjust masa and water ratio to prevent sticking or cracking. Dough should be about 1/8-inch thick if rolling by hand.
- Heat a griddle or large non-stick skillet over medium-high and brush to coat with vegetable oil. Place a few circles of dough onto the heated surface and cook until slightly charred, about 1 minute. Flip and continue to cook on the second side for about 1 minute. Remove and cover with a towel to keep warm. Repeat with remaining dough.