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(NECN) – It’s Food Truck Friday! The Taco Truck is here at NECN.
Paris Retana, culinary partner of The Taco Truck, and Tiffani Faison, chef and owner of Sweet Cheeks in Boston and Top Chef season 1 finalist, demonstrate how to make tacos de pollo asado.
Find them on Twitter:
4 p.m. – 9 p.m. at the Boston Public Library
Truck is off the road
11:30 a.m. – 3 p.m. at City Hall Plaza
4:30 p.m. – 8 p.m. at Harrison Avenue (BMC)
11 a.m. – 8 p.m. at Harrison Avenue (BMC)
Friday: 11:30 – 2 p.m. Boylston Street (CTB)
4:30 p.m. – 8 p.m. at Blossom Street (MGH)
Truck is off the road
10 a.m. – 2 p.m. at SOWA
Tacos de Pollo Asado
Yield - 16 tacos
Guajillo marinated grilled chicken with charred chile Poblano rajas
Brick red chicken served with an earthy roasted salsa and crisp Poblano rajas
For the Tacos:
32 Corn tortillas (day trip to the local tortilleria!)
Limes, salsa, Poblano rajas
For the Salsa:
3 Plum tomatoes
2 Limes, juiced
2 Medium jalapeños
1/2 Medium White onion, diced
1 Cucumber, diced
For the Poblano rajas:
3 Poblano peppers
3 Limes, juiced
1 White onion, sliced
*Salt to taste
For the Chicken:
6 Dried Guajillo chiles
2 Dried Ancho chiles
1 one-inch piece of fresh ginger
2 Garlic cloves, peeled
1/2 Medium white onion
1 TBSP salt
1 TSP Mexican cinnamon, ground
4 Lb. Boneless, skinless chicken
Guajillo, Ancho chiles - Preheat your grill or a sauté pan. Discard the stems and devein the chiles (use a damp towel to remove the seeds). In very high heat, roast the chiles, remove when they release a toasted “leathery” aroma. Set aside and soak in water. Roast the garlic until is completely blistered (in Mexican cooking roasting means deep color!)
Once the chiles are pliable (10 min) drain the water and puree them in a blender with the ginger, onion, garlic, salt, and cinnamon. Rub the chicken with the adobo and marinate for 5 min.
Meanwhile, roast the tomatoes and jalapeños until they are nicely charred. Transfer to a blender, add the garlic and “pulse” for a rough consistency . Mix in a bowl with the onion, cucumber, lime juice and salt to taste.
Roast the Poblano peppers until they are nicely charred. Peel and remove all the seeds (make sure they are perfectly clean). Slice in thin strips and mix together with the sliced onions, add the lime juice and salt to taste.
Grill the chicken, at medium high heat for about 4 minutes or until the adobo caramelizes, turn only once! Pull off the grill and dice into bite sized pieces. Warm the tortillas, stack 2 tortillas per taco add a spoonful of chicken and top with charred tomato salsa. Add a few Poblano rajas and a squeeze of lime.