Food & Wine Festival 2000 - Mexico
Taco Al Carbon and Quesadilla Con Chorizo
Taco Al Carbon
1/2 lb. corn meseca
7 1/2 oz. water
Mix the corn meseca with water to make the tortilla dough. Form a ball using 1 oz. of the dough. Place it into a tortilla press to form one tortilla and transfer onto a hot grill until it is well cooked on both sides. The tortilla will be soft and puffed when done.
Ingredients for Chicken Fajita Filling
1 1/4 lb. chicken breast
1 1/2 oz. lime juice
3/4 oz. garlic
1/4 T. salt
1/4 t. pepper
1 1/2 oz. vegetable oil
3/8 oz. jalapeno pepper, chopped
1/4 oz. cilantro
1/2 t. red crushed chiles
3/4 oz. and 1 t. liquid smoke (optional)
First marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper and cilantro. After marinated and cooked on both sides on the grill, cut into thin strips.
Ingredients for Tomatilla sauce
4 oz. green tomatillas
1/2 oz. onions
1/2 oz. cilantro
1 serrano chili pepper
salt to taste
Roast the tomatillas and serrano peppers on the grill. Use Mexican stone bowl mortar to mash up the ingredients, keeping it chunky. Add salt and pepper to taste.
Fill one tortilla with the chicken and tomatilla sauce and roll.
Quesadilla Con Chorizo
one 4" flour tortilla
1 1/2 oz. shredded Monterey Jack cheese
1/2 oz. Chorizo sausage
Peel the chorizo covered skin. Cut into thin pieces. Place the chorizo into a hot pan until it is cooked. Drain the grease.
Place the tortilla on a hot grill, topped with the mix of chorizo and cheese. When the tortilla is soft, fold over and press down to heat both sides until the cheese is melted inside.