Three Amigos!
A little bit Tex-Mex, a whole lot of Laotian spice! Our Three Amigos Tacos are filled with fresh veggies and your choice of protein & topped with a delectable sauce.
2/3 Amigos - Kimchi and Blazin’ Tacos:
Marinade ingredients for Teriyaki Chicken and Porkbutt:
Fresh ginger
Garlic cloves
Teriyaki sauce (your choice! whatever brand you like best :)
Paprika
Sugar
Rice vinegar
Water
Soy sauce
Black pepper
Mama Noy’s Signature Hot Chili Garlic
Corn Tortillas
Let’s Get Cookin’
Step 1: Mix fresh ginger, garlic cloves, paprika, sugar, vinegar, water, black pepper, soy sauce, teriyaki sauce, and Mama Noy’s Signature Hot Chili Garlic Oil in a large bowl
Step 2: Gently rub the mixture on your choice of meat (chicken or porkbutt)
Step 3: If cooking pork butt, cook for 8 hours in a crockpot; If cooking pulled chicken cook for 4 hours in the crockpot.
Step 4a: For soft tacos, heat up the corn tortillas on a warm pan (or directly to the fire! This is our go-to).
Step 4b: For the hard shell, heat up the vegetable oil until it starts makin’ noise. With tongs, add the tortillas until they crisp up a little. Once browned, use the tongs to lift up one of the sides making a taco shape. Once hardened, do the same for the other half of the taco.
Step 5: Plate the Two Amigos and add the Kimchi Salsa to First Amigo and Blazin’ Sriracha Coleslaw to Second Amigo (recipes below)
Toppings for 2/3 Amigos:
Kimchi Salsa
Mix the following ingredients together, set aside:
Tomato
Red onions
Black peppers
Kimchi
All-purpose salt
Blazin’ Sriracha Coleslaw
Mix the following ingredients together, set aside:
Red/green cabbage
Shredded carrots
Mayonnaise
Black peppers
Sriracha
All-purpose salt
3/3 Amigos - Larb Taco:
Main ingredients for Larb Taco
Chicken
Jasmine white rice
Vegetable oil (2 tablespoons)
Salt
Black pepper
Cilantro
Mint
Lime
Green onions for garnish
Let’s Get Cookin’
Step 1: Add the salt and pepper to the chicken, bake for 35 min at 400 degrees. After cooked through, cool and then hand chop into small bite-sized pieces.
Step 2: Add the jasmine rice to the hot vegetable oil. Cook until toasted (lightly browned).
Step 3: Add the toasted rice to the chicken pieces.
Step 4: Add the fresh cilantro, mint, and squeeze lime
Step 5a: For soft tacos, heat up the corn tortillas on a warm pan (or directly to the fire! This is our go-to).
Step 5b: For the hard shell, heat up the vegetable oil until it starts makin’ noise. With tongs, add the tortillas until they crisp up a little. Once browned, use the tongs to lift up one of the sides making a taco shape. Once hardened, do the same for the other half of the taco.
Step 6: Plate the last amigo then garnish with green onions and our sriracha sour cream sauce (recipe below)
Toppings for the last Amigo:
Sriracha Sour Cream Sauce
Mix the following ingredients together, set aside:
Sriracha
Sour cream
Salt
Black pepper
Lime
Plate the Amigos, serve alone or with your choice of rice and beans.
Enjoy!
♥️,
Mama Noy 🌶