El Chile Recipe

In a medium bowl combine 2 cups masa harina and 1/2 tsp fine salt. Gradually add 1 1/4 cups warm water, stirring with your hand or a spoon until a soft, slightly tacky dough forms. Dough should hold together and not be crumbly; add up to 1–2 tbsp more water if needed.

Cover dough and let rest 15 minutes at room temperature to hydrate the masa.

Divide dough into 12 equal pieces (about 1.5 oz / 45 g each). Roll into balls and keep covered with a damp towel to prevent drying.

Line a tortilla press or a heavy skillet with two pieces of parchment or plastic (cut-open freezer bag). Place a dough ball in the center and press to about 6" diameter. If using a rolling pin, press between the lined sheets to about 1.5–2 mm thickness.

Heat a cast-iron griddle or heavy skillet over medium-high heat until just smoking. If desired, brush lightly with vegetable oil (about 1 tsp) and wipe off excess.

Cook each pressed tortilla on the hot griddle 30–45 seconds on the first side until edges look matte and small bubbles form, then flip and cook 30–45 seconds more. Flip a final time 10–20 seconds to finish. Tortillas should be pliable with small brown spots. Keep warm wrapped in a clean towel or a covered tortilla warmer.

Prepare the glass: rub a lime wedge around the rim and dip into coarse salt to coat. Fill a cocktail shaker with ice (about 6 cubes).

Add 2 oz blanco tequila, 1 oz fresh lime juice, 1 oz triple sec, and 0.5 oz simple syrup to the shaker. Secure lid and shake vigorously for 10–15 seconds until well chilled.

Strain into the prepared glass over fresh ice (or serve straight up). Garnish with the lime wedge and serve immediately.

Season 1 lb diced chicken thighs with 0.75 tsp salt, 0.5 tsp black pepper, 1 tsp smoked paprika, and 1 tsp ground cumin; toss to coat evenly.

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer and let brown without moving for 2–3 minutes, then stir and continue cooking 4–6 minutes until pieces are cooked through and nicely caramelized.

Add 2 minced garlic cloves and 1 tsp minced chipotle in adobo to the pan; cook 30–45 seconds until fragrant, stirring to coat the chicken.

Stir in 1 tbsp fresh lime juice, adjust salt to taste, and remove from heat. Sprinkle with chopped cilantro if using.

Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar, and 1/4 tsp salt in a small bowl or jar; stir until sugar and salt dissolve.

Add 1/2 cup thinly sliced red onion, press down so onions are submerged, cover, and let sit at room temperature at least 15 minutes (up to 2 hours) for quick pickle. Refrigerate any leftovers up to 2 weeks.

To assemble tacos: warm 2–3 house corn tortillas per person on the griddle for 10–20 seconds per side until hot and pliable. Divide chipotle chicken among tortillas, top with pickled red onion, crumbled queso fresco, and fresh cilantro leaves.