| CHEF’S NOTE: “Here is an example of how smaller is sometimes better. Street tacos were so-named by Americans after they were discovered being served by street vendors across Mexico. Smallish corn tortillas are doubled to keep the filling from falling onto the street while being eaten standing up. It’s street food, and it’s delicious. This version is a tad more Americanized than your basic street food, and what you put in your street taco is obviously a matter of personal choice. If pulled leg and thigh pheasant meat is not available, cooked and shredded breast fillets will do the trick.” The full “Sporting Skill” feature and additional recipes are published in the April/May 16 issue. Recipe by: Chef Scott Leysath |
INGREDIENTS (Yields 12 small tacos)
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TO PREPARE:
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