After the corn flour tortilla recipe I shared last week, I wanted to share the tacos immediately. Tacos, like tortillas, are one of the most known recipes of Mexican cuisine. Tacos are a different version of Turkish durum recipe. It is possible to see a different version of many Turkish dishes in Mexican cuisine. Because, according to one claim, the foundation of Mexican cuisine was laid by immigrants from the Ottoman lands to Mexico in the early 20th century.
Considering that the meat cooked in the form of doner in taco al pastor, the most famous tacos, is served between the tortilla (lavash in Turkish cuisine), it seems not impossible. Of course, ingredients change with the change of geography. Beef is replaced by pork, wheat flour lavash is replaced by corn flour tortilla, but the logic of the dish is the same. By the way, I am not writing these with a nationalist approach. I am only interested in the origins of food and food names, the change they have undergone and such interesting interactions.
Considering that many of the things we eat did not exist 100 years ago and that many dishes that were attributed to certain nations were the product of a famous chefs working in famous restaurants (see Russian olivye salad ), it loses its meaning to attribute it to a nation. It may now be more meaningful to talk about where the food is best rather than where it belongs. While it was possible to point out certain geographies for certain dishes in the past, when mastership was transferred from father to children or apprentices, today it is possible to pay for it and take courses from the world’s most famous chefs and bring this knowledge and experience to your country. You can open any restaurant you want anywhere in the world. In the globalizing world, the distribution of mastery and knowledge has changed shape and direction.
Take the hummus, for example. It is now possible to see hummus as an entry or snack in any restaurant in any country. I don’t think many people are interested in where hummus comes from anymore. Hummus is now a world food and is interpreted in many different ways by many chefs. I taste such different hummuses that I often make hummus at home in order not to forget the hummus taste I know. Similarly, although pizza is an Italian dish, today it is possible to eat more delicious pizzas than you eat in Italy anywhere else in the world. Recently they begun to talk about the doner in Berlin more than the Turkish doner with the same reason. People no longer care about where the food is or comes from, they want to get the best of that food as soon as possible.
One of the easiest way to get the best food you like is to cook it yourself. If you are willing to make every stage of your taco yourself, I say get to work immediately. We talked about the tips and tricks of tortilla last week. This week, I prepared an easily prepared chicken tacos recipe that you can serve on those delicious homemade tortillas. Since the chickens are marinated before and cooked in the oven for a short time at high heat, they do not dry out (I assume you will not overcook and will use them as soon as they are cooked), even juicy and soft. I recommend sticking all to the ingredients for the best result.
Enjoy the recipe…
- 4 boneless, skinless chicken drumsticks,
- 6-7 tablespoons of olive oil,
- 1 teaspoon of paprika,
- 1 teaspoon of cumin,
- 1 teaspoon of thyme,
- 1 teaspoon of pepper flakes,
- 12 corn flour tortillas,
- Fresh coriander or parsley,
- Sour cream or yogurt.
- In a deep bowl, mix the olive oil, ground pepper, cumin, thyme, paprika, pepper flakes and salt,
- Take the chickens inside and rub them and cover the chickens with the mixture,
- Cover it, put it in the fridge and let it rest for 2 hours,
- Arrange the chickens on a wax paper lined baking tray,
- Bake in a preheated oven at 200 C degrees until tender,
- Remove the chickens from the oven and cut them into cubes immediately and divide them into tortillas,
- Sprinkle with chopped onion, tomato and avocado on them,
- Drizzle sour cream and sprinkle with chopped coriander / parsley,
- Serve with lime or lemon wedges.