Fried Chicken Tacos w/ 3 Chile Cilantro Elote Relish

Fried Chicken Tacos w/ 3 Chile Cilantro Elote
Preheat grill to 400 degrees & frying oil to 375 degrees or air fry
Using TD’s Brew & BBQ Private Stock Smoked Pickle Brine
Prep & Brine Chicken Breast Strips for as long as possible up to 24-48 hours at most
Using olive oil or your choice of fat & lube up those cobbs
Season with TD’s 3 Chile Cilantro
Put cobbs on the grill
Rotate as needed & let desired char build careful not the let the rub burn
Place whole Green Chile on the grill to roast
When charred remove from grill & place in a ziplock bag to steam
Remove grilled cobbs & cool enough to
Cut grilled corn from the cobb
Combine grilled corn with some, cotija cheese, red onion,
cilantro leaves, green onion, lime juice, & crema
Make 3 Chile Cilantro Relish to your liking
Set up Battering Station for frying
Prep chicken
Egg wash, Flour, Breadcrumbs
Fry the chicken strips
Char up some tortillas, & any veggies you want to add extra at this time.
Remove chicken strips when 165 degrees IT
Remove skin from Green Chile & chop up into a fine diced mixture & season with
TD’s Brew & BBQ Smoked Chile Salt or Carne Sutra of your choice
Place chicken strips on a bed of shredded lettuce or bed of roasted Green Chile
Top with 3 Chile Cilantro Elote Relish & garnish
Shopping List
Charcoal/ Gas
Frying Pan
Frying Oil
Corn on the cobb
3 Chile Cilantro
cotija cheese
red onion
cilantro
green onion
lime juice
crema
Chicken Breast
Green Chile
Ziplock bag
Egg
Milk
Breadcrumbs
Tortillas
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