11 (Thu) November 2010
Grilled Chicken Tacos
-Oksu, Seongdong, Seoul, Korea-
I’m struggling with corn tortillas. A few days ago, in my attempt at making enchiladas, they disintegrated on me during the baking (see 1.307 Beef Enchiladas). This evening, I experienced the opposite problem for tacos: after warming them up on low heat in a pan with a drop of olive oil, they turned crispy and crumbly, not soft and chewy like I was hoping for, like those from a taqueria. Maybe the tortillas themselves are the problem, sold frozen and nearing their date of expiration; although flour tortillas are now sold in mainstream supermarkets here, the corn variety is still relatively rare, and thus pickings are slim.
Aside from that, the tacos turned out okay. The salsa was from a bottle, but I improvised the cabbage topping with lemon juice, cumin, and cilantro. At the very least, it tasted vaguely Mexican.