Lunchbreak: Takito Kitchen chef David Dworshak makes Yucatan style chicken tacos
2013 W. Division
Yucatan Style Chicken Tacos
1 whole chicken, cut into 8 pieces, breast bone in, or legs and thighs
2 qts Chicken stock, broth or water
1 white onion, large dice
1 carrot, peeled, large coins
1 head garlic, split lengthwise
6 fresh bay leaves
12 sprigs fresh oregano
ground allspice 1 Tbs or 6 whole berries
1 whole habanero, split
salt and pepper
Season the chicken with an adobo, seasoned salt or salt and pepper, 1 day ahead if possible. Start gas or wood grill. Simmer chicken in broth with remaining ingredients for 20 minutes, skim any foam or scum away. Remove chicken pieces, and cook on grill until well browned. Return the chicken back to broth and cook until fully cooked. Clean chicken off the bone and skin. Reheat chicken in 1-2 cups of strained broth. Add 1 cup to taste of herb purée once chicken is warm, adjust seasoning and add 1 tsp apple cider vinegar or lime juice.
6 green onions
2 bunches cilantro
4 cups spinach, packed
3 sprigs fresh oregano
1 habanero, optional
1 tsp allspice ground
salt and pepper
Grill or roast the scallions, blanch and shock the herbs, rough chop and purée with the least amount of water possible.
Serve with fresh tortillas, cheese, pickled vegetables, cilantro and toasted pumpkin seeds.
Most of the flavor stays in the broth.
Use a mortar and pestle for purees and grinding.
Buy fresh masa dough for making tortillas- plastic bags help from sticking.
Visit your local farmers market for ramps etc. (Mick Klug Farms).
Eat your tacos quickly. A cold tortilla is a terrible thing.