For the Duck
- 2 - 2 1/2 lbs duck legs
- 1 tablespoon Olive Oil
- 2 tablespoons cider vinegar
- 2 tablespoons fresh lime juice
- 1 - 2 chipotle chiles in adobo
- 3 to 4 large cloves of garlic
- 1 medium onion chopped
- 2 teaspoons ground cumin
- 2 teaspoons Mexican oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper 1/8 teaspoon ground cloves
- 2 dried bay leaves
- 1/8 teaspoon ground cinnamon
- 2- 3 cups of water as needed
- Preheat a dutch oven or deep saute pan over high heat. Add olive oil. Sear duck legs on both sides until golden brown. Remove from heat
- Add the onion, garlic & spices to the pan, including the bay leaves & chipotle. Cook while stirring until fragrant.
- Add the duck legs back to the pan and stir.
- Add the vinegar & lime juice to the pan, plus enough water to cover up to 2 inches from the top of the meat.
- Braise over low heat until meat is spoon tender about 2 to 2 1/2 hours if using a dutch oven; follow instructions for slow cooker if using.
- Turn off once the meat falls off the bone. Allow to rest for 10 to 15 mins before removing the legs from the liquid.
- Carefully remove any skin and discard. Pull the meat off the bones and shred using 2 forks. Add some of the liquid back to keep the meat moist. Season to taste as needed with kosher salt.
- Serve tacos with your favorite toppings, including pickled onions, onion, cilantro, avocado, lime wedges & cheese
For the Corn Tortillas
- 1 3/4 cups masa harina
- 1 cup plus 2 tablespoons hot tap water
- Mix the masa harina with 3/4 of the hot water, then knead until smooth, adding more water or more masa harina to achieve a very soft (but not sticky) consistency
- Cover with plastic and let rest 30 minutes
- When you're ready to cook the tortillas, readjust the consistency of the masa, then divide into 15 balls and cover with plastic
- Heat a large, ungreased, heavy griddle or 2 heavy skillets: one end of the griddle (or one skillet) over medium-low, the other end (or the other skillet) over medium to medium-high
- Cut 2 squares of heavy plastic to fit the plates of your tortillas press. With the press open, place a square of plastic over the bottom plate, set a ball of dough in the center, cover with the second square of plastic, and gently flatten the dough between Close the top plate and press down gently but firmly with the handle, to an even 1/16-inch thickness. Open the press and peel off the top sheet of plastic.
- Flip the tortillas onto one hand, dough side down, then starting at one corner, gently peel off the remaining sheet of the plastic. Lay the tortilla onto the cooler end of the griddle (or the cooler skillet). In about 20 seconds, when the tortilla loosens itself from the griddle (but the edges have not yet dried or curled), flip it over onto the hotter end of the griddle (or onto the hotter skillet) When lightly browned in spots underneath, 20 to 30 seconds more, flip a second time, back onto the side that was originally down. If the fire is properly hot, the tortilla will balloon up like a pita bread. When lightly browned, another 20 or 30 seconds, remove from the griddle (it will completely deflate) and wrap in a towel.
- Press, unmold and bake the remaining balls of masa, placing each hot tortilla on top of the last and keeping the stack well wrapped. Resting. Let the wrapped stack of tortillas rest for about 15 minutes to finish their cooking, soften and become pliable.
- 1/2 Yellow onion
- 1 1/2 cups Archer Roose Rose 1/2 cup white vinegar
- 2 Tbsp granulated Sugar
- 1 Tbsp Kosher salt
- Slice the onion julienne or into very thin strips, 1/8" thick
- In a saucepot, add the wine, vinegar, salt & sugar. Bring to a boil and cook for 1 minute
- Remove from heat and immediately add the onions. Allow to marinate for at least 1 hour.
- Refrigerate until ready to use and up to 30 days