Crispy Fingerling Potato Taco Recipe
crispy fingerling potato, pollo barbacoa, panza yogurt & orange slices, black garlic crema, escabeche
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Ingredients
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Crispy Fingerling Potatoes
Pollo Barbacoa
Panza Yogurt & Orange Slices
Black Garlic Crema
Escabeche
Tacos
Method
Crispy Fingerling Potatoes
- 1
Prepare and Roast Potatoes
Preheat the oven to 425°F (220°C). Wash and scrub the fingerling potatoes, then slice them in half lengthwise. In a bowl, toss the potatoes with olive oil, salt, and black pepper until they are evenly coated. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes or until they are golden brown and crispy, flipping halfway through.
Pollo Barbacoa
- 2
Cook the Chicken
In a slow cooker, add the boneless chicken thighs along with the barbacoa seasoning, beef broth, and lime juice. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shredded. Once cooked, shred the chicken with two forks.
Panza Yogurt & Orange Slices
- 3
Prepare the Yogurt and Orange
In a small bowl, mix the plain yogurt with a pinch of salt to taste. For the orange, peel it and slice it into wedges or rounds to serve alongside the tacos.
Black Garlic Crema
- 4
Make the Black Garlic Crema
In a food processor, combine black garlic, sour cream, and lime juice. Blend until smooth. Adjust seasoning with salt if needed.
Escabeche
- 5
Prepare the Escabeche
Slice the carrots and red onion thinly. In a pot, combine apple cider vinegar, water, and salt. Bring to a boil, then add the sliced vegetables. Remove from heat and let them cool in the pickling liquid for at least 30 minutes before serving.
Tacos
- 6
Assemble the Tacos
Warm the corn tortillas on a skillet or directly over a flame. Once warmed, layer the crispy fingerling potatoes, shredded pollo barbacoa, a spoonful of panza yogurt, a drizzle of black garlic crema, and top with escabeche. Serve with orange slices on the side.