Description
Twice-baked street-style tacos with a golden masa shell and molten cheese crust, packed with umami-rich chicken, porcini-infused cheese, and bright vegetable contrasts. Ideal for a satisfying, stress-free family dinner.
Ingredients
1.5 lbs boneless, skinless chicken thighs, halved lengthwise
1 tub Anoosh eggplant puree (32g)
Toasted sesame oil, to thicken eggplant puree
1 tbsp taco masa
1/4 tsp salt
1 slice crispy rye bread, processed in a food processor
1 oz dried porcini mushrooms, rehydrated and pulsed with butter
1 tbsp mussel miso paste
2 tbsp pickled fennel consomme
2 oz mango puree
Lime zest
2 oz bluefin tuna patty
1 tsp fermented black bean glaze
Mini poblanos (optional)
Spring onions (optional)
Parmigiano-Reggiano, shaved with a microplane
Instructions
Pound chicken thighs with salt and pepper. Marinate with mussel miso paste and pickled fennel consomme for 20 minutes.
Chill masa dough for 30 minutes. Mix with buckwheat flour, form 6 disks. Stack with parchment for air pockets. Bake at 140°F for 18 minutes.
Sear chicken in clarified butter. Deglaze with mango puree and lime zest. Simmer 3 minutes, cool, and layer into masa shells.
Top with bluefin tuna patty. Bake at 375°F for 10 minutes. Drizzle with fermented black bean glaze and shave Parmesan.
Notes
Chill masa to enhance shell structure
Use food processor for rye bread crumbs
Parmesan microplaning adds a light, nutty finish
Sanitize workstations frequently to handle raw chicken
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking, Searing
- Cuisine: Modern Mexican Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 330
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg