I don’t know why some people make a big deal out of Cinco de Mayo. Well I have an idea, but that’s a topic for another day. Happy Cinco De Taco Tuesday! This year it seems epic enough to acknowledge since most of us can’t go anywhere, and I suggest you try making your own taco buffet!
Grab a large skillet and turn the stove on medium-high heat. Cook and break up the ground chicken until fully cooked. Add in the soy sauce, paprika, garlic powder, salt and pepper. Be sure to taste and season according to preference.
Mix masa harina flour and salt in a medium sized bowl. Add hot water until it comes together enough to make a dough.
Divide the dough into two ounce balls dough balls. I chose 2 oz. because I wanted mine to be the size of a street taco.
Use a Ziploc bag to line the tortilla press then place a dough ball in the middle and press until about 5” in diameter.
After making sure your skillet is on medium- high heat, place your tortillas in the pan for about 2 to 3 minutes on each side, until there’s a little char. Move cooked tortillas to a plate and repeat making tortillas until the dough is used up.
Grab your tortilla and fill with the ground chicken. Top with tomatoes, kimchi, green onions, sour cream and cilantro. Serve with lime wedges to squeeze on top.
I also got to flex my carpentry skills by making the taco stand you see in the photos. I’m part of a large family so a stand that fit about 15 tacos was a “necessity”. My stand was modeled after this one on Curbly. I really impressed myself with this meal.