Enjoy a football-friendly feast with meaty tacos and crispy chicken sandwiches from Iron Chef Alex Guarnaschelli.
." She shows us how to make crispy chicken cutlet sandwiches with spicy mayo and seared steak tacos with a vinegary cabbage slaw.This recipe is so Ava. The secret is to make sure the chicken is pounded really thinly so the sandwich is all about an even layer of each flavor from the bread to the spread. The chicken isn’t preseasoned — instead, it’s salted after it comes out of the pan — a real statement.
Be sure to use good-quality tortillas, made from pure corn or flour with no additives — you should be able to smell the corn or flour through the packaging, imho! A couple of tips about steak for tacos: Look at the meat; you will see all cuts have a natural grain, like wood. Once the steak is cooked and rested, slice against those lines for the tenderest bite.
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