And I Thought I Was Done w/ Tacos

So my mind was stuck this afternoon because I was trying to decide exactly what the hell I am going to explore next in the culinary world. And it was bugging me, just driving me completely insane! I was watching television and every other commercial had tacos. I just finished a taco segment so I can't go back on that, that would just make me a one trick pony. But the universe just kept prodding me with the idea of tacos. When I finally got up the strength to go out of the house, I avoid Holiday traffic like the plague, I was going to the gas station and home. NO OTHER STOPS! And outside the gas station, boom TACO TRUCK! Are you kidding me universe? Of course I have to get some tacos now, its only the polite thing to do! The Montrose Caliente Taco Truck (I think that is its name... it has a yellow front and big bright light...) moves around a good bit but I have to say, track this sucker down (last spotted outside the West Alabama Ice House).

They are out of control tasty! Sure they have tortas and other things but in my mind, tacos al pastor is a thing of pure genius. These things were just what I was looking for tonight, and yes, I had to share the flavor profile because I am a kind hearted person. The molten "diablo" sauce they had next to the window was a simple reduction of fire roasted peppers, vinegar, and tomatoes but man did it have some kick. The cilantro was shaved just right and the onions, like always, added a textural twist to the creation that is very much welcome. They serve them with lemon here which is always a fun twist in my book and I have to say the corn tortillas are much better than the flour but thats just my personal opinion. Find this truck if you are in Houston, it is worth it!

The problem is, I still have no idea what I am going to tackle next but I have a feeling that my days with tacos are not done yet... I am already considering buying a little push cart and start peddling my own masterpieces around downtown. Who knows, might even make a few bucks but I have to think of a name for it first; right now I'm leaning towards "El Cerdo Feliz!!" Both exclamation points are a must if your name is going to be the happy pig! Let me know if you have any ideas for the next food adventure, continue to follow me on Twitter @ChefGrantKeaton and on Facebook, and stay tuned for more blogs. FOLLOW THE FLAVOR!

Street Taco Inspired Dinner w/ Recipe!

The other day I began on the topic of street tacos and pretty much how the very idea of them monopolizes my every thought! The ideas were making my head spin so hard I just had to make some as soon as possible or I think my body might have shut down. So today I busted out the faithful tortilla press and sat, looking at the simple kitchen tool and contemplating the endless possibilities of what tortillas can hold. Eureka! It hit my thoughts like a bolt of lightning; I’m going to braise some chicken for this joyous occasion. And because I’m such a nice guy, I’m going to give you my recipe! Just a warning before we start… these tacos are highly addictive and you will not be able to stop eating them until either all the tortillas are gone or your stomach is hurting; that’s the reason why I am keeping the recipe to 8 tacos.

Alright lets have some fun!
Slow Braised Chicken “Street” Tacos
You are going to need:
A pound of chicken, your call on white or dark meat
Some olive oil
One nice sized poblano pepper (anaheims work too)(and if you’re lucky, HATCH)
One large onion (going to be using it two ways)
Four garlic cloves
One big old jalapeno
Cilantro
2 Bay leaves
1 Tbs cumin
1 tsp chili powder
1 tsp smoked paprika
A pinch of cayenne pepper
Salt and pepper to taste
2 cups of chicken stock
Aluminum foil
8 tortillas (make ‘em fresh or go the hell home!)

GOT EVERYTHING? Let’s get going

Half an onion, use the first half put the other half to the side. Cut the onions into strings. Smash up your garlic and clean your chicken and get it ready to cook. I used skinless boneless breasts today because that’s what I had and I makes shredding easier too. Heat up a nice sized pan with enough olive oil to coat the bottom and toss in your onions and garlic until aromatic. Then place your chicken, salt and peppered, in the pan and get a nice seer on the outside, should be about 3 min. Flip the chicken and immediately add all of your seasonings, bay leaves, and of course the chicken stock just to where it covers the chicken.

Bring it up to a boil and then simmer it slow and low covered with foil for anywhere from 30-45 min, depending on the size of the chicken. Most important part is to get that chicken to 165 degrees so it’s safe. While that is going down, you can take out your mandolin, if you have one, or your sharpest knife and literally make paper thin slices of the other half of the onion and the poblano pepper. You want them crunchy and squeeze them tight after done so the excess juice is no longer in the way. These babies are juicy enough without the help of onion water. After the chicken is done, let it cool and rest for a second and then begin pulling that chicken like a champ.

Once pulled, reincorporate about toss in the shaved peppers and onions. You’re going to throw all the goodness on skillet top to get a nice char and throw that on a taco. Garnish with fresh sliced jalapenos, cilantro, and your favorite salsa.

BUT these tacos have to have fresh tortillas right? Of course! And I love corn. Its easy, believe me. Take 2/3 a cup of warm water and put it with a cup of masa, aka corn flour.

Pinch of salt. Knead it until you have a semi moist ball that still tears a bit. This is what it should look like.

Take that ball and make it into 8 golf sized balls. Each ball goes in your tortilla press and then straight into a hot skillet with nothing in it at all. Cook each side for 50 seconds and place in a moist warm towel. Repeat until you’re sick of making tortillas! Quick, easy, and you can tell the difference in every bite!

Seriously, these tacos are bad, like uber bad! I was eating one over the other so that they would catch the juices. I was sopping up the leftover juices after the second one with the tortillas. These things rival anything you can buy on a taco truck and the best part is, the cost comes out to around 5 bucks. Can’t beat that with a stick! I definitely had my fix and I hope you get yours soon too. Continue to follow me on twitter as @ChefGrantKeaton or on Facebook and feel free to send me any suggestions of cuisines you want to adventure next with me. I’m thinking Thai curries… We shall see, until next time, FOLLOW THE FLAVOR!!

"Street" Tacos

There is an allure to the simplicity in nature of a street taco, hands down.  Its a proven fact just by the volume of consumers.  A night out, especially one full of beautiful women, cold beer, and naked tequila, cannot be cap-stoned in my mind without staggering to a new taco truck for Tacos al Pastor.  The way the skin of the meat is charred just right so the juices stay until bursting with each bite dancing with a medley of the quick bite of peppers, the sweet crunch of onions, and the natural tinge from fresh chopped cilantro all wrapped in a double decker duo of corn tortillas made just a few seconds ago by a masa-specialist!  Seriously my mouth is watering just thinking about them... that of course and the idea of reliving those nights!  I should give those ladies a call.

Okay seriously, I can't get side tracked like that because that is an easy slope to fall down into.  Back to the street tacos.  Oh they are just so simple and in Texas it is not hard to find a great truck, cart or even open air taqueria.  One of my personal favorite spots has to be this place off Telephone Rd in Houston.

Walking into this half open air taqueria named just "taqueria" is a wonder from the beginning.  The place is always busy for two main reasons.  The first of which, of course, are the tacos.  And they are extraordinary! By the way know Spanish or you are not getting anything to eat.  These tacos meet all my standards, the homemade salsas, fresh garnish and perfectly charred meat plus they come with an added bones, the second reason why I come.  THE SHOW!

I am a firm believer that people watching is not rude, in fact, it is justified!  It gives insight into the human ideal and can teach us all more about the world.  I want to feed the world naturally, so I watch!  This place, get this, is also an immigration office!  Lawyers are set up with a single fax machine/laptop combo with a line of families trudging suitcases all the way to the door.  And what is in their other hands?  THOSE FANTASTIC TACOS!  WELCOME TO AMERICA!! HERE'S A TASTE OF HOME!  This place is a cultural mecca and honestly I have learned more about Hispanic American culture in the dozen or so trips to this taqueria than the years I spent in Spanish class 10+ years ago!

Just these memories have inspired me to go on my own journey into the land of tacos.  I dabble a bit but I am going to take this bull by the horns!  I went and picked up the tortilla press this afternoon and I am ready to go; my hands got far too tired last time I made several dozen tortillas without one.  And now its time to swing for the fences!  I might even tackle the churro, my cruel Latin mistress who fills my dreams every night even though I despise sweets!

Who knows what path this will take me down but I hope it ends me in a place with a smile like those newcomers to America; standing, awaiting anything, with one hell of a taco in my hand!!