DESCRIPTION:
Dive into a festive culinary experience and a feast for the senses that celebrates the rich flavors and traditions of Mexico. This dish brings together a medley of colors and textures, featuring the traditional flavors and ingredients of Mexico: sweet corn and black beans, creamy avocado, and the distinctive touch of jocoque—a tangy fermented cream from Mascota, a picturesque mountain town in Jalisco. Traditionally made in clay pots and spread over fresh tortillas topped with salsa, jocoque adds an irresistible depth of flavor to this salad, making it both nostalgic and refreshing.
SERVING SIZE:
4 servings
PREPARATION TIME:
40-60 minutes
INGREDIENTS:
- 5 cups of corn oil to fry
- 4 corn tortillas
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 1 egg, beaten
- 1 cup panko crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoon sea salt, plus more for seasoning
- 1/4 teaspoon black pepper
- 1/2 cup red onion, diced
- 2 cloves of garlic, finely chopped
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 3 medium ears fresh yellow corn, shucked
- 1 15-ounce can of black beans, drained and rinsed
- 2 sprigs cilantro, leaves and stems, roughly chopped
- 1/4 cup Jocoque or sour cream.
- 1 avocado
- 8 ounces torn mixed lettuces (about 8 cups)
- 1 cup of panela cheese, cubed
Suggested toppings:
jalapeño and black olives.
PREPARATION:
1.Heat about 4 cups of oil in a deep skillet over medium or medium-high heat, until it reaches 350 to 365 degrees.
2.Line a baking sheet with paper towels and set a wire rack on top.
3. Use an aluminum ladle to place one tortilla into the the oil, molding around the ladle to make the bowl shape. Cook each tortilla, until golden brown, about 15 seconds. Transfer the crispy fried tortilla to the prepared baking sheet and sprinkle with salt.
4. Lightly beat the egg in a shallow bowl. Combine panko, garlic powder, onion powder, 1/2 teaspoon salt, and pepper in a separate shallow bowl.
5.Dip the chicken in egg until coated, then press into the panko mixture, until fully coated. Arrange in a single layer on a plate.
6. Return the oil to 375 degrees over medium-high heat and add a few strips of chicken at a time and cook until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to the rack with the taco shells and season with salt.
7. Heat 1 tablespoon of oil in a large skillet over medium-high heat, then add the red onion and garlic, remaining teaspoon salt, oregano, cumin, and cook until fragrant, about 2 minutes, then add the corn, cook until it’s slightly golden, about 3 minutes before adding the black beans, cook until warmed through, about 3 minutes more. Stir in the cilantro and cook until bright green, about 1 minute.
8. For the dressing, whisk the jocoque or sour cream and avocado in a medium bowl until smooth and season with salt and pepper.
9. To assemble, put the lettuce in a large bowl and gently toss with a few tablespoons of dressing, then divide lettuce among the 4 cooled shells. Top each with the corn mixture, chicken, panela cubes, and drizzle with some of the dressing. Serve the remaining dressing on the side.
