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Korean BBQ Chicken Tacos with Activated Charcoal Tortillas

Korean BBQ Chicken Tacos with Activated Charcoal Tortillas

KOREAN BBQ CHICKEN TACOS WITH ACTIVATED CHARCOAL TORTILLAS

Ingredients:

  • 4 bone-in chicken thighs
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 1/4 cup brown sugar
  • 1/4 cup Spiceology Korean BBQ Blend
  • 1 clove garlic
  • 1/2 teaspoon fish sauce

Instructions:

  1. Take chicken and place in a bowl.
  2. Take remaining ingredients and place in a food processor or blender. Puree and pour over chicken. Mix well and refrigerate covered for 2-6 hours.  
  3. Heat a grill over high heat and cook chicken to 165 degrees. Remove from grill and let rest for 5 minutes before pulling by hand. Make sure to tear charred skin into pieces and mix in.  
  4. Serve on Activated charcoal tortillas with cilantro sauce, kimchi, shaved radish and fresh cilantro.

ACTIVATED CHARCOAL TORTILLAS

Ingredients:

  • 2 cups Masa Harina
  • 2 tablespoons lard
  • 1 teaspoon salt
  • 2 tablespoons Activated Charcoal
  • 1 ½ cups warm water

Instructions:

  1. Combine Masa Harina, lard, salt, and activated charcoal in a large bowl and mix well.
  2. Add ¾ of the water and mix. You are looking for the perfect consistency which is soft but not crumbly. Add more water as needed. Cover with a wet towel and let sit while your griddle heats over high heat.  
  3. Take a gallon size ziploc bag and cut each side so the bag unfolds.
  4. Place about 3 tablespoons of dough in a ball in the middle of the bottom part of the bag.
  5. Fold the top over and press into a tortilla with a glass pyrex pan.
  6. Place tortilla on hot griddle and cook for 1-2 minutes on each side. Remove and wrap in dry towel.  
  7. When ready to make tacos, reheat tortillas with a little oil on the griddle.