They may not be authentic or conventional. But as long as they’re made with 100% corn tortillas (preferably pressed in the back of a tortilla factory in Brooklyn), they’re real.
When my friend Akiko asked what I wanted her to bring me from America, the only thing I could think of was real tortillas. Not big, floppy flour mats, but small, imperfectly round discs with traces of char.
I’m not a taco Nazi, and I think there are many ways to build a beautiful taco. Often, I don’t even think it’s necessary to include traditional taco ingredients. In Germany this is hard to do anyway, since The Great Cilantro Hunt is a time-consuming task and limes are not, as they were in Brooklyn, ten for $1. But we make do with what we have – and though the tacos I made a few weeks ago on burrito wraps were good, these tacos, with the Brooklyn tortillas Akiko brought me, were great.
Before I decided to make tacos, I actually started to make roast chicken with vegetables and herbs de Province. Right after I got the whole pan ready, I thought, but I have these habaneros and I have these tortillas – and herbs de Province or not, I decided to make tacos. Though it might not sound like a great combination, this chicken was so moist and delicately seasoned that it didn’t compete at all with the spice and vinegar of the taco toppings. Now that I think of it, though, the lemons I used instead of limes (no limes at the grocery store today… thanks, Germany) might have been a nice bridge between the two flavors.
Preheat oven to 500°F (260°C) – my oven is an old model and therefore not the strongest; if you’re working with top-notch appliances, you can roast on a lower temperature. Place 1 whole chicken in a shallow baking dish. Rub with olive oil, salt, and pepper. Stuff the inside cavity with 2 carrots and 2 onions, cut into 2 inch chunks. Scatter remaining carrots and onions outside the pan (you might want to cut up some extra – these turned caramelly sweet after roasting and I wish I’d had more…). Make 6-8 slits in your chicken with the tip of a knife and stuff with garlic cloves. Season chicken liberally with herbs de Province and maybe another round of olive oil. Place in oven and roast for approx. 45 minutes or until skin has crisped up and chicken is cooked through but not dry.
Red Cabbage & Pepper Slaw
In a bowl, combine ¼ cup thinly sliced red cabbage, 1 small green pepper, 1 green onion, and 1 small tomato (all chopped). Add ¼ cup rice wine vinegar, ¼ cup olive oil, and 1 tsp sugar. Season to taste with salt and pepper and stir. Make this while your chicken is roasting so that the flavors can blend together.
Finely chop 1 habanero (you might want to cover your hands with plastic wrap or be prepared to burn for the rest of the day) and 1 small onion. Onions in Germany can be very small, so if you’re in the US, you might want to only use ½ an onion. Your habanero to onion ration should be around 1:2. Add the juice of 1 lemon and plenty of salt. Stir and allow flavors to meld.
I also added sour cream and feta cheese to my tacos. But most important, corn tortillas, re-heated in a skillet – or even better straight over the flame if you have a gas stove.