Street tacos are something much more epic than just a late night meal option. To start, the tortilla represents a canvas of endless possibilities. A canvas where a basic meat option such as chicken plays the role of both primary color and perspective. Grilled Corn Salsa and Avocado Crema finalize the perfect fusion of Mexican cuisine and North American BBQ. Culminating in an absolute culinary masterpiece to be known henceforth as Mole BBQ Chicken Tacos.
Grilled Corn Salsa
Corn on the Cob
Cracked Black Pepper
1. Grilled two to three ears of corn with the husk on for about 15 minutes.
2. Once the corn husk is charred remove the corn from the grill and remove the husk once its cool enough to touch.
3. Using a sharp knife cut the corn kernels away from the cob in a downward motion.
4. Place the corn into a large mixing bowl and set aside.
5. Finely chop the red onion, jalapeño and cilantro then add all three ingredients to the mixing bowl with the corn.
6. Add juice from one lime to the mixing bowl with the other ingredients before adding a pinch of sea salt and cracked black pepper.
7. Mix all of the ingredients together using a wooden spoon then set the combined salsa in the refrigerator.
Mexican Table Cream
1. Half and split three to five whole avocados.
2. Remove the pit from the halved avocados then using a tablespoon remove the avocado meat from the shells.
3. Add the avocado meat to a food processor along with the juice from three limes.
4. Puree the avocado and lime juice until the mixture resembles a creamy texture.
5. Pour the pureed avocado and lime juice into a medium sized mixing bowl then add 16 ounces of Mexican Table Cream to the bowl.
6. Mix the three ingredients together until they’re well combined.
7. Using a small funnel, pour the Avocado Crema into a squeeze bottle before refrigerating.
Mole BBQ Sauce
Apple Cider Vinegar
Unsweetened Cocoa Powder
Ancho Chile Powder
Guajillo Pepper Powder
Dark Brown Sugar
Cracked Black Pepper
1. Place the dried Guajillo and Ancho Peppers onto a cookie sheet and set the oven to 450 degrees F.
2. Once the dried peppers have returned to a round shape remove them from the oven and allow them to cool for five minutes.
3. Once the peppers are cooled, remove the tops, then discard the stems along with any seeds or leftover rind.
4. Place the remaining pepper parts into a food processor and grind the peppers down to a fine powder.
5 Add the Guajillo and Ancho Pepper powder to a large mixing bowl along with the other dry ingredients then set aside.
6. In a medium to large stock pot combine the ketchup, yellow mustard, butter, coconut water, apple cider vinegar molasses and Worcestershire sauce then stir the ingredients until the color and texture are consistent.
7. Depending on how much of the dry rub was made add approximately two cups of the dry ingredients to the stock pot.
8. Stir the dry and wet ingredients together over low heat.
9. Allow the sauce to simmer on low for an hour, stirring periodically.
Smoke Roasted Chicken
Bone In Chicken Breast
Smofried SPG BBQ Rub
1. Set the Big Green Egg to the roasting configuration (Platesetter Feet Down) and allow the temperature to reach excess of 400 degrees F.
2. Add a handful of small chunks of wood to add additional smoke flavor.
3. Rub the bone in chicken breast with Smofried SPG BBQ Rub.
4. Place the chicken breast onto the Big Green Egg and allow them to smoke / roast for about 90 minutes.
5. Once the chicken breast are fully cooked remove them and allow time for cooling.
6. When the chicken breast are cool enough to handle, remove the skin and debone them.
7. Shred the remaining breast meat and pour the Mole BBQ Sauce over the chicken.
8. Stir the shredded chicken into the Mole BBQ Sauce until the chicken is completely coated.
9. Warm corn tortillas then add two tablespoons of Mole BBQ Chicken per tortilla.
10. Top the Mole BBQ Chicken tacos with the Grilled Corn Salsa then drizzle the Avocado Crema on top.