Persian chicken tacos
Chicken second courses
Mexican cuisine
Persian chicken tacos. Hmm, this is a fusion few have dared to make. The greatest recipes, we believe, are those that also could be the worst recipes. That amount of risk that you take when fusing almost polarizing ingredients is such a hit-or-miss project that could easily scare you. But we are all about experimenting. <br /> <br />Besides, the way they slow-cook chicken with saffron in Iran is one of the biggest delicacies the world has to offer, and what better way to implement it as hand food by wrapping it in a taco? Since our last recipe, where we made the Argentinian classic choripan, we could not get the taste of the pickled red onions from our mind. This time, we pickled regular onions with beets to give it that extra redness, while maintaining a salty kick to accent the round flavors of the chicken. <br /> <br />The way the chicken meat melts off after an hour of slow cooking in saffron broth is simply to die for. The crème freche and cilantro means freshness across the board. Wrap it around some homemade tortillas and you got the definition of the best of both worlds. <br /> <br />If you decide on making this yourself, be careful not to drool over the plate when standing over the table with your phone. We almost forgot.
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