Tacos de pollo y maíz callejero: una receta fácil para principiantes de tacos caseros deliciosos

Ingredientes

• 1 lb boneless, skinless chicken thighs or breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• Oil for frying (vegetable or canola)
• 2 cups corn (fresh, frozen, or canned)
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon lime juice
• 1/4 teaspoon chili powder
• 1/4 cup crumbled feta or cotija cheese
• Fresh cilantro, chopped (for garnish)
• 1/2 cup ranch dressing
• 1 tablespoon lime juice
• 1 jalapeño, minced (remove seeds for less heat)
• 1 tablespoon fresh cilantro, chopped (optional)
• Salt and pepper to taste
• 4–6 small corn or flour tortillas
• 4–6 tablespoons of cooked ground beef, crumbled
• Fresh lime wedges for serving

Preparación

1. 1

   --- Step 1: Marinate the Chicken ---

2. 2

   Start by placing the chicken in a bowl and covering it with buttermilk. This step tenderizes the chicken and ensures a flavorful, juicy bite. Marinate it for at least 30 minutes, but if you have time, let it sit overnight in the fridge.

3. 3

   Beginner Tip: If you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using.

4. 4

   --- Step 2: Prepare the Coating ---

5. 5

   In a shallow dish, mix the flour with paprika, garlic powder, onion powder, salt, and black pepper. This seasoning blend gives the chicken a crispy, flavorful crust.

6. 6

   --- Step 3: Fry the Chicken ---

7. 7

   Heat oil in a large skillet over medium-high heat. Remove the chicken from the buttermilk, letting any excess drip off, and coat it in the seasoned flour mixture. Fry each piece for 5–7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Place the cooked chicken on paper towels to drain excess oil.

8. 8

   Beginner Tip: Use a meat thermometer to ensure the chicken is fully cooked. If you’re nervous about frying, bake the chicken at 400°F (200°C) for 20–25 minutes instead.

9. 9

   --- Making the Street Corn ---

10. 10

    --- Step 1: Cook the Corn ---

11. 11

    If using fresh corn, boil it for 5 minutes, then cut the kernels off the cob. For frozen or canned corn, heat it in a skillet over medium heat until warmed through.

12. 12

    --- Step 2: Mix the Seasonings ---

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    In a bowl, combine mayonnaise, sour cream, lime juice, chili powder, and crumbled cheese. Stir in the cooked corn until evenly coated.

14. 14

    Beginner Tip: If you’re not a fan of mayonnaise or sour cream, you can substitute plain Greek yogurt for a tangy and healthier option.

15. 15

    --- Making the Jalapeño Lime Ranch ---

16. 16

    --- Step 1: Mix the Ingredients ---

17. 17

    In a small bowl, stir together ranch dressing, lime juice, minced jalapeño, and chopped cilantro. Add salt and pepper to taste. Adjust the jalapeño to control the spice level.

18. 18

    Beginner Tip: For an even creamier sauce, blend all the ingredients in a food processor.

19. 19

    --- Assembling the Tacos ---

20. 20

    --- Step 1: Warm the Tortillas ---

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    Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds.

22. 22

    --- Step 2: Build the Tacos ---

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    Slice the fried chicken into strips and place a few pieces on each tortilla. Top with a generous spoonful of the street corn mixture and a sprinkle of cooked ground beef crumbles. Drizzle with jalapeño lime ranch and garnish with fresh cilantro.