Chicken Skin Tacos

Name: Chicken Skin Tacos
Yield: Makes 8 tacos
Ingredients: About 1 1/2 pounds (680 g) chicken skins; 2 tablespoons canola oil; Salt and pepper; 2 teaspoons salt; 2 teaspoons sugar; 1 teaspoon pepper; 1 teaspoon red chile powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon achiote powder (optional); 1 cup (140 g) minutely diced peeled potato; 1/4 cup (60 ml) canola oil; 1/3 red onion, very finely diced; 1 jalapeño chile, seeded and diced superfine; 1 tablespoon Mayonnaise (recipe follows); 1/4 cup (10 g) chopped fresh cilantro; 3 tablespoons fresh lime juice; Salt; 8 small corn tortillas, warmed; 8 hard-boiled quail egg yolks (optional); 8 sprigs coriander; 1 egg yolk; 1 tablespoon Dijon mustard; 1 cup (250 ml) canola oil; Salt and pepper; Juice from 1/2 lemon; Purée de Fines Herbes (page 176), optional; (makes about 1 cup 250 ml)

January 24, 2012

We made this dish because we like the “potato” de gallo idea. (In fact, you can make only the rub and eat it on almost anything, especially eggs.) Make certain that the potatoes are tiny and crisp, so you get that salt-and-vinegar potato chip taste.

Recipe notes

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