Masa Mexican Kitchen in Issaquah has become a local favorite for its fresh, modern take on Mexican classics. While you can’t replicate the exact restaurant experience at home, you can capture the spirit of their cooking—vibrant salsas, perfectly seasoned meats, and warm, handmade tortillas. This recipe focuses on their signature style: a build-your-own taco bar with grilled marinated chicken, a zesty tomatillo salsa, and pickled red onions, all designed to bring that Issaquah flavor to your own kitchen.
Ingredients
- For the chicken marinade:
- 1 lb (450 g) boneless, skinless chicken thighs
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) dried oregano
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- For the tomatillo salsa:
- 8 tomatillos, husked and rinsed (about 1 lb / 450 g)
- 1/2 small white onion, roughly chopped
- 1 jalapeño, stemmed (seeded for less heat)
- 1/2 cup (20 g) fresh cilantro leaves
- 1 tbsp (15 ml) fresh lime juice
- Salt to taste
- For the pickled red onions:
- 1 small red onion, thinly sliced
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) salt
- For serving:
- 8 small corn or flour tortillas, warmed
- 1 avocado, sliced
- 1/2 cup (75 g) crumbled queso fresco or feta
- Lime wedges
Instructions
- Marinate the chicken: In a bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours.
- Make the pickled onions: In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve. Place the sliced red onion in a heatproof bowl and pour the hot liquid over them. Let cool to room temperature, then cover and refrigerate until ready to use (they can be made up to 3 days ahead).
- Char the tomatillos: Preheat a grill or cast-iron skillet over medium-high heat. Place the tomatillos and jalapeño on the hot surface. Cook, turning occasionally, until charred and softened, about 5-7 minutes. Let cool slightly.
- Blend the salsa: In a blender, combine the charred tomatillos, jalapeño, onion, cilantro, and lime juice. Blend until smooth. Season with salt to taste. Set aside.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill the thighs for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry).
- Rest and slice: Transfer the chicken to a cutting board and let rest for 5 minutes. Then slice into thin strips.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes.
- Assemble: Serve the sliced chicken with warm tortillas, tomatillo salsa, pickled onions, avocado, queso fresco, and lime wedges. Let everyone build their own tacos.
Tips
- Chicken thighs vs. breasts: Thighs stay juicier on the grill. If you use breasts, reduce the cooking time to 5-6 minutes per side and check for 165°F (74°C).
- Charring is key: Don’t skip charring the tomatillos—it adds a smoky depth that makes the salsa taste like it came from a restaurant.
- Adjust the heat: For a milder salsa, remove the jalapeño seeds and ribs. For more heat, leave them in or add a second jalapeño.
- Make ahead: The marinade, salsa, and pickled onions can all be prepared a day in advance. Store them separately in the refrigerator.
Serving Suggestions
Serve these tacos with a side of Mexican rice and refried beans for a full meal. A simple cabbage slaw with lime and cilantro adds crunch. For a drink, try a classic margarita or a cold Mexican beer. The pickled onions and salsa also work well as toppings for burrito bowls or quesadillas.
Variations
- Steak version: Substitute flank steak or skirt steak for the chicken. Marinate for 2 hours, then grill to 145°F (63°C) for medium-rare, and let rest for 3 minutes before slicing.
- Vegetarian option: Use grilled portobello mushrooms or halloumi cheese in place of the chicken. For mushrooms, brush with the marinade and grill for 4-5 minutes per side.
- Different salsa: If tomatillos are hard to find, use 4 ripe tomatoes and roast them with the jalapeño for a red salsa.
Storage and Reheating
Store leftover chicken, salsa, and pickled onions separately in airtight containers. The chicken will keep in the refrigerator for up to 4 days. The salsa and pickled onions will keep for up to 5 days. Reheat the chicken in a skillet over medium heat with a splash of water or broth to keep it moist, until steaming (165°F / 74°C). The salsa and pickled onions are best served cold or at room temperature. Tortillas are best eaten fresh, but you can wrap leftovers in foil and reheat in a 350°F (175°C) oven for 5-10 minutes.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but be careful not to overcook. Breast meat dries out quickly; check the temperature at 5 minutes and remove as soon as it hits 165°F (74°C).
What if I don’t have a grill? A cast-iron skillet or grill pan works perfectly. Just make sure it’s hot before adding the chicken, and don’t crowd the pan.
Can I make the salsa ahead of time? Absolutely. The salsa actually tastes better after a few hours in the fridge as the flavors meld. It will keep for up to 5 days.
How do I warm tortillas without them drying out? The best method is to wrap them in a damp paper towel and microwave for 30 seconds, or heat them individually in a dry skillet for 15 seconds per side. Keep them covered in a clean towel until serving.
Are the pickled onions spicy? No, they are tangy and slightly sweet, not spicy. The heat comes from the salsa and any additional hot sauce you add.
Can I freeze the cooked chicken? Yes, slice the cooked chicken and freeze in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Related
- Classic Beef and Broccoli Stir-Fry Recipe
- Meal Planning for Beginners: A Step-by-Step Guide
- Chicken Vindaloo & Pulao: A Spicy Goan Feast
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).