Title: Tacos Al Carbon
Categories: Poultry Entree Ethnic
Yield: 10 Servings

1	lb	Corn maseca
15	oz	Water
2 1/2	lb	Chicken breast
3	oz	Lime juice
1 1/2	oz	Garlic
1/2	tb	Salt
1/2	ts	Pepper
3	oz	Vegetable oil
3/4	oz	Jalapeno pepper; chopped
1/2	oz	Cilantro
1	ts	Red chiles; crushed
1 7/8	oz	Liquid smoke; optional
8	oz	Green tomatillos
1	oz	Onions
1	oz	Cilantro
2		Serrano peppers
		Salt; to taste

Mix corn maseca with water to make the tortilla dough. Form a ball using on e ounce of the dough. Place it into the tortilla press to form one tortilla and transfer on to a hot grill until it is well cooked on both sides. The t ortilla will be soft and puffed when done. Marinate the chicken breast in lime juice, garlic, salt, pepper, oil, jalapeno pepper and 1/2 ounce cil antro. After marinated and cooked on both sides on the grill, cut into thin strips. Use Mexican stone bowl mortar to mash up the ingredients. Roast the tomatillos and serrano peppers on the grill. Mash with onions and 1 oun ce cilantro, keeping it chunky. Add salt to taste. Fill tortillas with the chicken and green sauce and roll.

~ - - - - - - - - - - - - - - - - - Contributor: Mexico Preparation Time: 0:00

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