Fermín Núñez's raw tomatillo salsa combines tart, fresh tomatillos; jalapeño and serrano chiles; tender scallions; and pungent cilantro for a juicy, refreshing salsa perfect for topping tacos, eggs, or tortilla chips.
To help build deep layers of flavor in these tacos, Fermín Núñez begins his marinade by toasting and charring aromatics: dried chiles, cinnamon, allspice, and onions all hit the heat before soaking with juicy chicken thighs for an hour, imparting smoky flavor before they cook quickly on the grill or in the oven (see Note). Pair them with fresh tomatillo salsa cruda for a next-level taco night.
How to Make Fresh Corn Tortillas
F&W 2021 Best New Chef Fermín Núñez shares his method for homemade corn tortillas. Use his tortilla recipe and follow along.
F&W Best New Chef Fermín Núñez of Suerte restaurant in Austin shared this recipe for making fresh tortillas at home using just the highest-quality masa harina, salt, and warm water. Mildly nutty with a little bit of natural sweetness and a deliciously strong corn fragrance, these tortillas are a tasty canvas for tacos. Choose a heavy tortilla press: the weight of the press does all of the work and will help form the most evenly shaped tortillas. Núñez prefers the Doña Rosa x Masienda Tortilla press. "This is the press that will outlive you," he says. "It's like the tortilla press you find in any reputable place that does tortillas in Mexico, from fancy restaurants to markets." Pair the fresh tortillas with Núñez's Charred Chile–Marinated Grilled Chicken and Tomatillo Salsa Cruda, or enjoy them with your favorite taco fillings. Follow his step-by-step instructions here.