Bite with Belkys: Chicken Tacos

The Chef: Jose Mendin
The Restaurant: Mercadito
The Dish: Chicken Tacos

Ingredients for chicken marinade:

1/2 oz. of chicken breast
1 Tbs. of fresh rosemary, chopped
1 Tbs. of fresh thyme, chopped
1 tsp. of mexican pepperleaf, chopped
1 tsp. of garlic, minced
2 Tbs. of olive oil
1 pinch of sea salt
4 tortillas
2 Tbs. of crispy manchego cheese
2 Tbs. of fresh manchego cheese

Method of Preparation:

-Start by combining all the fresh herbs with olive oil and minced garlic.

-Then, season the chicken with salt and rub on the marinade. Chef Jose says to let marinate in the fridge for at least one hour before you start cooking.

-Next, grill the chicken and finish cooking it in a 350 degree oven for about 12 minutes.

-Lastly, chop it in small cubes.

Ingredients for onion topping:

1/2 of a white onion, chopped
2 cups of lemon juice
3 Tbs. of salt
2 Tbs. of fresh cilantro, chopped

Method of Preparation:

-At the restaurant, they combine all the ingredients to make an onion topping.

Ingredients for pickled sweet potatoes:

2 dried chipotle peppers
2 cups of red wine vinegar
1/2 of a red onion, sliced
1/2 cup of brown sugar
1/4 of a sweet potato, diced into small cubes

Method of Preparation:

-Begin by boiling the dried chipotle with red wine vinegar, red onions, and brown sugar. Let this simmer for about ten minutes.

-Then, toss in the sweet potato and cook for six to seven minutes.

To Plate:

Start with the tortilla. Then, add the chicken, the onion topping and the sweet potato. At the restaurant, they also spice it up with a little homemade chipotle salsa. Chef Jose likes to finish the tacos with both crispy and fresh manchego cheese.

Serving Suggestion: Margarita

Serves: 2

FOR MORE INFORMATION:

Mercadito Restaurant
3252 NE 1st Avenue
Miami, FL 33137
786-369-0430
www.mercaditorestaurants.com