Tacos Rendang (chicken Rendang Tacos)
Tacos Rendang (Chicken Rendang Tacos) is a fusion dish that combines the flavors of Indonesian and Indian cuisine. This recipe brings together the aromatic and spicy rendang chicken with the convenience and deliciousness of tacos.
Ingredients
- 1 lb boneless chicken thighs, cut into small pieces
- 2 cups coconut milk
- 4 kaffir lime leaves
- 3 stalks lemongrass, bruised
- 1 inch galangal, sliced
- 4 red chilies, sliced
- 5 shallots, finely chopped
- 4 cloves garlic, minced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp fennel powder
- 1 tbsp tamarind paste
- Salt to taste
- 8 small tortillas
Instructions
- In a large pot, combine coconut milk, kaffir lime leaves, lemongrass, galangal, red chilies, shallots, garlic, turmeric powder, coriander powder, cumin powder, and fennel powder. Bring to a simmer over medium heat.
- Add the chicken pieces to the pot and stir to combine. Let the chicken simmer in the coconut milk mixture for about 45-50 minutes, stirring occasionally, until the liquid has reduced and the chicken is tender.
- Stir in the tamarind paste and season with salt to taste. Continue to simmer for another 10 minutes until the rendang chicken is thick and flavorful.
- Warm the tortillas in a dry skillet or over an open flame until they are soft and pliable.
- Fill each tortilla with a generous amount of rendang chicken and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Skillet
Tools
Knife Cutting board Measuring spoons Measuring cups
Serving suggestions
Serving suggestions: Serve the Tacos Rendang with a side of pickled vegetables and a dollop of spicy sambal for an extra kick.
Tips & tricks
Tips: For a time-saving option, use store-bought rendang paste instead of making the spice mixture from scratch.
Cost
$15