1 bone-in, skin-on whole chicken, rinsed and dried
Kosher salt and freshly cracked black pepper
1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested,
1/4 cup water
1 cup crema
1 sml can diced green chiles
1/2 a head of cabbage, shredded
8 (6-inch) corn tortillas, warmed
Preheat the oven to 400 degrees F.
Season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. Using your fingers, gently separate the skin from the meat and place some lime zest under the skin of the chicken.
Squeeze lime juice over the chicken and put the halves into the cavity.
Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
Remove the chicken from oven and let it sit until it is cool enough to handle. Once cooled remove meat from bone and set aside.
In a small bowl, combine the crema, diced chiles, remaining lime zest, and salt and pepper, to taste. Add a bit of hot sauce to add some spice to the crema mixture.
Top a tortilla with some shredded chicken, grap a dollop of chile crema and some shredded cabbage.
Sorry I didn't get any photos of this creation.
Stay hungry my friend!