Mexican Inspired Street Food
I love street food and especially Mexican inspired street food. Here are some of my version of these favorite dishes!
Ingredients
For the Street Tacos:
1 rotisserie chicken
2 tsp chili powder
1 tbsp minced garlic
1 tsp season salt
1/4 cup olive oil
Corn tortillas
For the Pico de Gallo:
4 large tomatoes
1/3 cup dice onion
1 tbsp minced garlic
2 tbsp olive oil
1 tsp chili powder
1 tsp season salt
For the Street Corn:
4 ears corn
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup shredded sharp cheddar cheese
1/3 cup queso fresco, Mexican fresh cheese
1/3 cup crushed Dorito’s Taco Seasoning
2 tsp chili powder
2 tsp season salt
For the Limeade:
6 limes, quartered
8 cups water
1 cup sugar
2 cups ice
Instructions
1
To make the street tacos: Remove the meat from the rotisserie chicken and chop into bite size pieces if necessary. Add the chicken along with the 2 tsp chili powder, 1 tbsp minced garlic, 1 tsp season salt, 1/4 cup olive oil, mix everything together until combine.
2
Heat a large saute pan on the stove and add enough olive oil to lightly coat the bottom of the pan. Add the chicken to reheat the chicken.
3
To make the Pico de Gallo: Dice the tomatoes into a large bowl along with the 1/3 cup diced onion, 1 tbsp minced garlic, 2 tbsp olive oil, 1 tsp chili powder and 1 tsp season salt. Carefully mix the pico de gallo together until combine.
4
To assemble the street taco’s, heat the corn tortillas and place three tortillas together topped with the chicken and a large spoonful of pico. Serve with the street corn and limeade.
5
To make the street taco’s: Boil the corn until cooked (4-5 minutes). If you would like to mark the corn, place them on a hot grill to mark them.
6
Divide the toppings between the 4 ears of corn and enjoy with the fresh limeade.
7
To make the limeade: wash and quarter the limes places them into a blender with the water and sugar.
8
Blend the mixture together for 1 minute. Strain the mixture to remove the pieces of lime and return the liquid to blender along with the ice and blend until blended. Serve with the street tacos and street corn.
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chefbryan