5.1.19

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LET’S EAT

05.01.2019 • WEDNESDAY • M 1

ST. LOUIS POST-DISPATCH • L5

SPECIAL REQUEST

Chipotle marinade is key to Mission Taco’s South Beach Burrito BY PAT EBY

Special to the Post-Dispatch

Q • Get us that marinade recipe for the South Beach Burrito! — Bill Burge, St. Louis

At Mission Taco, the chipotle chicken marinade is not served in a glass, as it is shown here, but it is used to marinate chicken (seen right rear) before it is chopped and used in menu items such as the South Beach burrito (left). HILLARY LEVIN, HLEVIN@POST-DISPATCH.COM

A • We got it, Bill Burge, and just in time for grilling season. This marinade imparts a smoky, sweet, mellow and slightly spicy flavor to the chicken Mission Taco Joint uses in its South Beach burrito and in its chicken street tacos. “We wanted the chipotle flavor to profile the chicken,” and Mission chef co-owner Taco Jason Tilford Joint says. ChiCentral West potles are End: 398 North smokeEuclid Avenue dried ripe jalapeno Delmar Loop: peppers. 6235 Delmar When Boulevard fully Soulard: 908 ripened, Lafayette jalapenos Avenue change from Streets of St. vibrant Charles: 1650 green to Beale Street a bright missiontacojoint. red. Once smoked, com the peppers appear brown, wrinkled and ridged. Chipotles provide a piquancy to dishes that isn’t sharp and intense, but well-rounded and flavorful with a little heat and a nice slow fade. This recipe uses chipotles packed in adobo, a tangy, slightly sweet purée of tomatoes, vinegar, garlic and spices, which gives the marinade its gorgeous color. Mission Taco Joint uses boneless, skinless chicken thighs, marinated for a full day, then grilled over a wood fire. “Skinless chicken thighs take the marinade well, they’re easy to grill, plus the meat remains moist and flavorful,” Tilford says. The smoke of the wood fire adds to the flavor as well. “More home cooks today use wood grills, but adding wood chips to a charcoal will give some of the smoke flavor.” Tilford gladly shared not only the marinade, but also how to construct a home version of South Beach burritos, which is detailed at the end of the marinade recipe. “Even though we make everything in the burrito in-house, people can buy some things, like the 12-inch tortillas, and make others to come pretty close,” he says. Generosity to community, staff and guests, in addition to genuine hospitality, are hallmarks of the Mission Taco restaurants. When Jason Tilford and his brother, Adam Tilford, opened the first Mission Taco Joint in 2013 in the Delmar Loop, they wanted to share their love of the California street food and showcase the fun of the free-wheeling, skateboard and surf culture they grew up with in California. At Mission Taco, everything is made from scratch, even the tortillas, which accounts for the full, fresh flavors of their food. Colorful murals at each location by different artists illustrate aspects of the Baja street culture of their youth. We asked Jason Tilford what he would recommend to first-time guests at Mission. “That’s like asking ‘who’s your favorite child?’” he says. “Try the margaritas. We make them with fresh lime juice, plus we use a high-quality tequila that’s not bitter, but smooth. Our salsas, red and green, and chips. Street corn, off the cob. The carne asada fries. Empanadas. For tacos — barbecued duck, spicy chorizo and our grilled portabello. Finish with churros. It’s our only dessert.” To request recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@ post-dispatch.com.

Mission Taco Joint Marinade for Chicken in the South Beach Burrito Yield: 3 cups marinade Notes: ! Canned chipotles in adobo sauce are available in most

1 tablespoon sea salt 2 cups vegetable or vegetable/olive oil blend (see notes)

1 cup puréed chipotles in adobo sauce 2 tablespoons peeled and finely chopped fresh garlic

1. Whisk all the ingredients together in a medium mixing bowl. 2. Store in a lidded glass container, in the refrigerator, until ready to use. To assemble a home version of the South Beach Burrito: Lay out a 12-inch flour tortilla. Spread with canned or cooked black beans, mashed. Add a layer of cilantro rice or plain cooked rice. Add grilled chicken (marinated in this sauce) chopped in ½-inch cubes. Top with shredded Chihuahua cheese or shredded Chihuahua cheese with jalapenos. Squeeze chipotle aioli over the top. Roll up burrito. Grill or pan fry the finished burrito to lightly brown and crisp. Top with guacamole and serve. Per serving (based on 32): 127 calories; 14g fat; 11g saturated fat; no cholesterol; no protein; 1g carbohydrate; no sugar; no fiber; 180mg sodium; no calcium

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large grocery stores, usually in the section with Mexican foods. Purée the sauce and the peppers together for this recipe, stems removed if needed. Mission Taco Joint uses a blend of 70 percent vegetable oil blended with 30 percent olive oil. Tilford recommends a second-press oil (not extra virgin) with a flavor to the soft, buttery side. The marinade may be stored, refrigerated, for 4 days. Mission Taco uses skinless, boneless chicken thighs with this marinade. Tilford says they readily absorb the marinade and remain tender and juicy after grilling. Mission Taco marinates the chicken for a full day. Tilford suggests the thighs marinate at least 8 hours before grilling.

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