Recipe created by chef Kike Fernández Lacalle from the Meraki Gastrobar in Nájera.
We cook the chicken breast in boiling water with bay leaves and black pepper for 30 minutes and shred the meat with the help of 2 forks.
In a saucepan, make a roux with the butter and flour. When it's cooked, add the hot chicken broth and stir. Add the shredded chicken and season with salt and pepper. Set aside. Fry the corn wafers and shape them into a taco shape using a stand or a bottle.
For the foam, chop the vegetables and sauté them over low heat. Add the chopped chorizo and sauté for 5 minutes. Add the paprika and broth, and let the mixture cook for about 10 minutes. Blend, strain, and place the mixture into the siphon.
We assemble the tacos by placing the shredded chicken on top and finishing with the chorizo foam.
Ingredients
Directions
We cook the chicken breast in boiling water with bay leaves and black pepper for 30 minutes and shred the meat with the help of 2 forks.
In a saucepan, make a roux with the butter and flour. When it's cooked, add the hot chicken broth and stir. Add the shredded chicken and season with salt and pepper. Set aside. Fry the corn wafers and shape them into a taco shape using a stand or a bottle.
For the foam, chop the vegetables and sauté them over low heat. Add the chopped chorizo and sauté for 5 minutes. Add the paprika and broth, and let the mixture cook for about 10 minutes. Blend, strain, and place the mixture into the siphon.
We assemble the tacos by placing the shredded chicken on top and finishing with the chorizo foam.
