Commonwealth Taco Recipe
Fried chicken, brown sugar bourbon glaze, crispy fried poblano pepper & onion strings, pico, ancho aioli, cotija cheese, flour tortilla
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Ingredients
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Fried Chicken
Brown Sugar Bourbon Glaze
Crispy Fried Poblano Peppers and Onion Strings
Pico de Gallo
Ancho Aioli
Assembly
Method
Fried Chicken
- 1
Marinate the Chicken
In a bowl, combine buttermilk, salt, black pepper, paprika, and cayenne pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix the all-purpose flour and cornstarch. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the flour mixture. Set aside.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.
Brown Sugar Bourbon Glaze
- 4
Make the Glaze
In a saucepan over medium heat, combine brown sugar, bourbon, soy sauce, minced garlic, and apple cider vinegar. Stir until the mixture comes to a simmer, then reduce the heat and let it thicken for about 10 minutes. Remove from heat.
- 5
Coat the Chicken
Once the chicken is fried, brush or drizzle the brown sugar bourbon glaze over the chicken to coat evenly.
Crispy Fried Poblano Peppers and Onion Strings
- 6
Prepare the Vegetables
Slice the poblano peppers in half and remove seeds. Soak the sliced poblanos and onion in buttermilk for about 30 minutes.
- 7
Coat the Vegetables
In a bowl, mix flour, salt, and pepper. Remove the peppers and onion from buttermilk, allowing excess to drip off, then dredge in the flour mixture.
- 8
Fry the Vegetables
In a large skillet, heat vegetable oil over medium-high heat. Fry the coated poblano peppers and onion slices until golden brown and crispy, about 3-5 minutes. Drain on paper towels.
Pico de Gallo
- 9
Mix the Ingredients
In a bowl, combine diced tomatoes, onion, minced jalapeño, chopped cilantro, and lime juice. Toss to mix well and season with salt to taste.
- 10
Set Aside
Allow the pico de gallo to sit for at least 10 minutes to let the flavors meld.
Ancho Aioli
- 11
Combine Ingredients
In a bowl, mix mayonnaise, ancho chili powder, minced garlic, and lime juice. Stir until smooth and well combined.
- 12
Chill
Refrigerate the aioli for at least 30 minutes before serving.
Assembly
- 13
Assemble the Tacos
Warm the flour tortillas in a skillet or microwave. Place a piece of fried chicken on each tortilla, top with pico de gallo, crispy fried poblano peppers and onion strings, a drizzle of ancho aioli, and finish with crumbled cotija cheese.
- 14
Serve
Serve the tacos immediately with lime wedges on the side.