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Tacos | Basics with Babish
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This week on Basics I’m going to show you how to transform taco night. I’ll show you how to make corn tortillas, different proteins, and garnishes.
Ingredients & Grocery List:
+ For tortillas:
2 cups Masa harina
1 1/4 cups Water
+ For chimichurri and skirt steak:
1 Fresno pepper
2 Tbsp Red wine vinegar
1/4 cup Olive oil
Handful cilantro or parsley
4-5 cloves garlic
Small handful fresh oregano
Salt and pepper
1 skirt steak
+ For the chicken and its marinade:
2 chicken breasts
2 cloves garlic, roughly chopped
2 limes, juiced
Shakes of:
White pepper
Cumin
Smoked paprika
Oregano
Cayenne Pepper
Olive oil
Salt and pepper
+ For the chorizo potato filling:
2 russet potatoes
Dash of white vinegar
2 links of chorizo (casings removed)
Vegetable oil
Salt
Olive oil
+ For the rajas con crema (to accompany the chicken):
3 poblano peppers
1/4 white onion, sliced
Dried oregano
1/4 cup heavy cream
1/2 lime, juiced
Salt and pepper
+ For the pickled radishes (to accompany the chicken):
4 radishes, thinly sliced
2ish cups of apple cider vinegar
Mustard seeds, whole peppercorns, and dill (optional)
+ Other garnishes (to accompany any taco):
Half of one white onion, diced
Cilantro or parsley to taste
One lime, juiced
Cotija or feta cheese
Special equipment:
+ For the tortillas:
Tortilla press or large skillet
Nonstick or cast iron skillet
Gallon size plastic storage bag
+ For the chimichurri:
Food processor
Gallon plastic bag for chimichurri marinade
Blue Apron tacos recipe:
Music:
“’90s Kid” Blue Wednesday
“Sweet Berry Wine” Blue Wednesday
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