- My first ‘real’ taco was in Puerto Angel in Oaxaca in 1994. Chicken, tortilla and salsa verde from a cart while I waited for a colectivo to Zipolite. It was transformative. One of the best things I’ve ever eaten. I ordered two and ate six. Perfect simplicity. After many attempts, Ive come close to replicating it. The secret ingredient is, not unsurprisingly, extra fat. Schmalz specifically. And, more importantly, not screwing around w it adding unnecessary ingredients #chickentacos #tacos#tacosdepollo #salsaverde #oaxaca #puertoangel #oaxaca #schmalz #simplicity #comidamexicana #mexicanfood #cocinamexicana #glutenfree #dairyfree #foodphotography #theperfecttaco #ilovetacos #perfecttacos
crotheryDoes the schmaltz go in the chicken? Does you use thighs? Whole chicken? Inquiring minds want to know.on December 5th, 2016
littlepiggycatering@crothery whole legs, but thighs would be fine (skin on, of course). I add a big blob of schmalz, s&p and a can of cheap beer and toss it in the oven for a few hours (Dutch oven works too). You could also use duck fat, or extra chicken skin in place of schmaltz. Basically a rustic confit.on December 5th, 2016- littlepiggycatering@crothery also, I should remark. Once it’s pull-able, I take it off the bone and then add it back into the pan of fat and roast it for another hour or so to make some crispy bits and cook off any water that’s left from the beer. Intensifies the chickeny’ness and improves the overall texture. Don’t by shy w the salt.on December 5th, 2016
- crotheryExcellent! Thanks for the tips!on December 5th, 2016