When the weather turns hot, I turn to one of my favorite region's cuisine; Mexico. Nothing beats a cold cerveza, good friends, and killer spicy Mexican food. I'm a sucker for the smells, flavors, and heat. Not to mention this time of year we never eat inside, everything is on the patio al fresco! In this recipe I prefer to use chicken thighs. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive.
Makes 4 servings
1 medium onion, cut into wedges, keeping root intact
2 garlic cloves, finely chopped
1 pound skinless, boneless chicken thighs
1 tablespoon cumin seeds, coarsely crushed
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 corn tortillas, warmed (for serving)
2 avocados, sliced (for serving)
Charred Tomatillo Salsa Verde (for serving, recipe follows)
Cilantro sprigs, sliced radishes, and lime wedges (for serving)
Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.
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