Tacos De Chicharron de Pollo

Last weekend we made Mole Poblano tortillas for our special batch and thought that this would be a good pairing. If you scored some of those tortillas, this recipe is specially for you. If you didn’t, this recipe would be awesome with white corn tortillas. My inspiration started after going to L.A.’s BS Taqueria and having some delicious chicken chicharrones…I started thinking about traditional tacos de chicharron, but I wanted more of the crunchy texture vs. those that end up simmered in salsa verde. I combined a basic crispy fried chicken recipe and chicken chicharron. They were incredibly tasty! Buen Provecho!

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Tacos De Chicharron de Pollo

Serves 4

 

Ingredients

2 lbs of bone in, skin on chicken thighs
1 cup of flour
2 tbsp of red hatch chile powder
2 tbsp of garlic powder
2 tbsp of onion powder
1 tbsp of salt
¼ cup of white vinegar
Juice of ½ lemon

CHICKEN CHICHARRONES
• Skin from the 2 lbs of chicken thighs
• Salt and Pepper to taste
• Vegetable oil for frying

GREEN SALSA
• 1 lb of tomatillos
• 5 grilled / charred jalapeños
• 2 garlic cloves
• 1 tbsp honey
• Salt to taste

GARNISHES
• Chopped White Onion
• Chopped Cilantro
• Lime Wedges

Yoli Mole Poblano Tortillas or White Corn Tortillas

 

Directions


Start by carefully taking the skins from your chicken thighs and set aside. Debone the thigh meat and cut into bite pieces. Place the chicken meat in a bowl. Add 1 tbsp of red hatch chile powder, 2 tbsp of garlic powder, 2 tbsp of onion powder, 1 tbsp of salt, vinegar and lemon juice. Mix well and cover. Place in the fridge and marinate for 1 hour (or more).

Bring water to boil in a pot and add your chicken skins. Cook through for about 4 minutes. Remove and place on a plate. Scrap off with a knife any remaining “fat” pieces. Pat them dry with paper towels and set without a cover in the refrigerator. Keep it in there for at least an hour to make sure they dehydrate (the more time the better).

While you wait on your marinated chicken and skins, go ahead and prepare your salsa and garnishes. For the green salsa, grill in high heat your jalapeños until they are charred. Alternatively, you could also broil them and turn until you get even char. Let them cool. Remove the husks from your tomatillos, wash them and cut in half. Place the tomatillos, jalapeños, honey, garlic in the blender. Pulse until smooth and salt to taste. Set aside.

Chop your garnishes and set aside.

At this point it should have been an hour, you are ready to start cooking your chicken. Set your oil in deep frying pan or if you have a fryer set temperature to 375. Once its ready, pat completely dry your skins and deep fry. They will puff very nicely and remove once you feel they have gotten crunchy. Mine took 3 minutes. Lightly salt and set aside.

Next, in a plate combine flour with 1 tbsp of the remaining Hatch Chile Powder and tsp of salt, mix well. Add your marinated chicken bites on batches, making sure that prior putting in the fryer they are “dry”. Shake off any excess and set in the 375 oil. Fry for about 4 minutes or until golden brown and cooked through. Set on paper towels to remove any excess oil.

Heat up in high heat your tortillas with a little bit of unsalted butter. Now you are ready to assemble:

Set the tortilla, add chicken bites, dollop with salsa verde, add your onion/cilantro and top with chicken chicharrones (skins), serve with a wedge of lime…provecho!