Edgar Chong, Little Italy resident and Executive Chef of Puesto, shares his grandmother's recipe for chicken tacos with creamy guacamole, fresh sour cream, and crunchy chicken skin chicharrones.
Ingredients
- 4 quarts water
- 3 tablespoons salt
- 1 teaspoon fresh oregano
- 1 teaspoon fresh thyme
- 1 leaf hoja santa
- 1 teaspoon fresh rosemary
- 1 pound boneless, skinless chicken breast
- 2 sides of chicken breast skin
- 2 cups kosher salt
- 2 avocados
- 2 avocados
- ½ serrano chile, minced
- ½ lime
- 1 teaspoon salt
- 1 pint heavy cream
- ½ cup buttermilk
- 4 teaspoons lime juice
- 1 teaspoon salt
- White corn tortillas
- Microgreens
Instructions
Make the Chicken Filling
Bring water and salt to a boil in a large pot; lower the heat to medium and add the herbs. Simmer for 3 minutes, then add the chicken. Cook chicken on low until it will shred easily, about 30 minutes.
Remove chicken from the pot and finely shred.
Make the Chicken Skin Chicharrones
Place chicken skin on a sheet pan and cover completely with salt; remove excess. Air dry for 2 days. In a large cast-iron Dutch oven, heat oil to 350° and deep fry chicken skin for 45 seconds. Drain on a paper towel-lined plate.
Make the Guacamole
Smash pitted avocados with serrano, a squeeze of lime juice, and salt until well incorporated.
Make the Crema de Rancho
In a mixing bowl, bring heavy cream to room temperature and stir in buttermilk. Cover the bowl with cheesecloth and let it sit overnight. Mix in lime and salt to serve.
Bring it All Together
Assemble tacos by reheating tortillas on an open flame. Add guacamole and top with shredded chicken and a drizzle of crema de rancho. Garnish with microgreens and chicken skin chicharrones.
