Chicken Taco L.A Style
20 Santa Maria Soft Tortilla 6“
1 kg skinless chicken thighs
200 ml Santa Maria BBQ Sauce Korean Style
0 head of cabbage
1 pcs carrot, in strips (Julienne style)
2 pcs spring onion, finely shredded
Santa Maria Sea Salt
Santa Maria Black Pepper
1 dl Santa Maria Sesame Seeds
1 dl rapeseed oil
0.5 dl apple cider vinegar
0.5 dl Japanese soy
2 tsp ginger, finely grated
2 tbsp garlic, pressed
0 cucumber, in thin slices
1 tbsp Santa Maria Pickling Spice Mix
Shredded spring onions
Santa Maria Sesame Seeds
Santa Maria BBQ Sauce Korean Style
How to prepare
Season the chicken thighs with salt and pepper and mix in a bowl with the Korean BBQ sauce. Marinade for at least 30 minutes.
Heat a skillet and toast the sesame seeds continuously stirring until they are golden brown.
Put the toasted sesame seed in a blender together with soy sauce, oil, apple cider vinegar, ginger and garlic. Mix to a smooth sauce and put aside.
Pickle the sliced cucumber with pickling spice according to instructions on the package. Let it “pickle” for at least 15 minutes.
Cut the carrot into "Julienne" strips and grate the cabbage thinly. Put aside.
Cook the marinated chicken thighs on high heat 275 °C on a baking tray for 10-15 minutes. Spread out the thighs so there is plenty of space around each piece. Cook until the edges are charred and cooked through. Season with sesame seeds.
Toast the tortillas in a dry pan or in a griddle before serving.
Mix cabbage with the sesame dressing just before serving.
Fill each tortilla in the following order; cabbage with dressing, julienned carrots, shredded grilled chicken, extra BBQ sauce, spring onions and pickled cucumber. Finish off with sesame seeds.
Rather than preparing each taco, let the customers make their own tacos at the table. Just toast the tortillas and keep them warm.