Tacos con pollo a la parrilla, palomitas de maíz y maíz asado
Siempre puedes despertarnos en mitad de la noche para unos buenos tacos (uno nunca es suficiente). Y los tacos más ricos se hacen con tortillas de maíz. En esta receta, incluso usamos el triple de maíz, con mazorcas asadas y palomitas de maíz como aderezo crujiente.
You can always wake us up in the middle of the night for a few good tacos (one is never enough). And the tastiest tacos are made with corn tortillas. In this recipe, we even go for 3x corn, with roasted corn on the cob *and* popcorn as a crunchy topping on the tacos. Delicious with grilled chicken and Mexican salsa verde.
Nowadays, you can buy Mexican corn tortillas in most supermarkets. So, not made from wheat flour, but from finely ground corn. We find the smell alone quite addictive. And if you can find blue corn tortillas, you’re really in luck.
Dry marinate
Grilled chicken is always delicious on a taco. We rub it beforehand with our favorite dry rub, based on a recipe by barbecue king Jord Althuizen. It requires quite a few spices, but you make a large batch at once that you can store for a long time for all your barbecue sessions. Don't feel like it? You can replace the dry rub with taco seasoning or keep the chicken thighs plain, with just some salt, pepper, and olive oil.
We also serve pickled red onions with these tacos – something you really should always have in a container in the fridge because it’s so easy and delicious – and Mexican salsa verde (also available at the supermarket, or make it yourself with our recipe). Of course, you could also top the tacos with your favorite hot sauce or a tasty lime mayonnaise. It’s *your* taco party!
Recipe: tortillas with chicken, popcorn, and corn
- Rub the chicken thighs with the dry rub and set them aside.
- Heat a grill pan and coat the corn cobs with a little olive oil. Place them in the grill pan and cook them on all sides until done. Remove them from the pan and cut the kernels loose. Store them in a container for now.
- Toss the chicken thighs in a little olive oil and cook them in the grill pan until they are done and have nice grill marks. Let them rest on a cutting board for about 5 minutes before cutting them into strips.
- Meanwhile, heat the corn tortillas in a dry frying pan on both sides until soft and fragrant. Stack them on top of each other on a plate (tip: keep them warm under a clean tea towel or a tortilla warmer).
- Put all the ingredients on the table and let everyone assemble their own tacos. Start with some strips of chicken, the grilled corn, and the salsa verde. Top with the fresh cilantro, the pickled red onion, and the popcorn.
- Also delicious with some lime wedges on the side, which you squeeze over the tacos. And of course, no taco party is complete without a squeeze of hot sauce…
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