Chicken with chorizo tacos

Celebrate Mexican independence day with flavor and flair pick up Mark Miller's "Tacos: 75 Authentic and Inspired Recipes." (Susan Tusa/Detroit Free Press/MCT)

2 teaspoons onion powder
1 tablespoon chopped fresh cilantro leaves
1/4 cup corn or other vegetable oil
2 tablespoons red chile sauce
1 teaspoon chipotle puree
8 (5{-inch) soft corn tortillas
Salsa, radishes, lime wedges, finely shredded green cabbage, chopped onions for garnish
Pound the meat with a butcher's mallet until it is a uniform 1/4 inch thick.

In a large bowl, combine the garlic, Worcestershire sauce, red wine vinegar, red chile powder, kosher salt, pepper, cumin, onion powder, cilantro, oil, and the red and chipotle chile sauces to make a marinade. Rub the mixture over the meat, cover and marinate overnight in the refrigerator (or less time, if you want more obvious beef flavor).

Prepare a charcoal or gas grill. Season the meat with additional salt and pepper as you throw it on the grill. Grill the meat over medium-high heat, flipping it once during cooking, 6 minutes total. Remove the meat from the heat and cut into 1/4-inch-thick strips or 1/4-inch dice.

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas, and top with salsa and garnishes. Grab, fold and eat .

Cook's note: To dry-roast the garlic, place unpeeled garlic cloves in a heavy skillet over low heat. Cook until softened, about 30 to 40 minutes, shaking the pan occasionally. Or roast in a preheated oven until soft--about 20 to 30 minutes. When done, the garlic will be soft, creamy and sweet, and soft enough to slip out of their skins.

From "Tacos: 75 Authentic and Inspired Recipes" by Mark Miller

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Nutrition:
169 calories (38 percent from fat ), 7 grams fat (2 grams sat. fat ), 12 grams carbohydrates , 14 grams protein , 174 mg sodium , 32 mg cholesterol , 30 mg calcium , 2 grams fiber.

Chicken with chorizo

Makes: 8 tacos / Preparation time: 15 minutes (plus marinating time)

Total time: 1 hour

1/2 cup water