The smoky notes in Lapsang Souchong are perfect for this Latin cuisine. The rich depth of flavors in this dish combines to create a symphony of taste on your palate. Latin cuisine holds such bold notes and only a bold tea will do. This flavor combination will work for almost any meat you choose to use, beef, pork or chicken. This spice and tea combination is one that will be used over and over again

Tea Chicken Tacos (photo by Janet Sanchez, all rights reserved)

Tea Chicken Tacos (photo by Janet Sanchez, all rights reserved)

1 ½ lbs skinless boneless chicken thighs
1 ½ tsp kosher salt
½ tsp fresh ground black pepper
½ tsp ground cumin
¾ tsp ancho chili powder
¼ tsp chipotle chili powder
¼ tsp thyme
½ tsp garlic powder
½ tsp onion powder
½ cup chicken broth
1 tbsp Lapsang Souchong tea

Combine the salt, pepper, cumin, chili powders, thyme, garlic and onion powder together in a small bowl. Liberally season both sides of the chicken thighs with the spice mixture. In a large sauce pan with about a teaspoon of olive oil sear the chicken thighs on medium to medium high for 2 minutes per side. While searing place the chicken broth in a small cup in the microwave for 1 minute. Steep the tea in the heated broth for 4 minutes then remove. Once the chicken has been seared on both sides pour the tea broth into the pan.  Cover the pan with a lid and let cook on medium low for about 20 minutes or until the liquid is almost completely gone. Remove the meat from the pan and let rest for 5 minutes. Once the meat has rested chop into small bite sized pieces.

To assemble the taco you can use whatever ingredients you prefer. In this case flour tortillas were used but they could easily be exchanged for corn. Adorn with your preferred toppings like lettuce, cheese, cilantro, avocado, tomato, salsa the possibilities are endless.

Recipe serves 4 people allowing for 2 tacos per person.

See more of Janet Sanchez’s articles here.

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