We asked Harry's Jemma to come up to babysit one afternoon in exchange for dinner. Everybody thought they were getting the better end of the bargain...
I had a free afternoon to grill up some chicken rubbed with "Pincho" powder to make chicken soft tacos. The spice blend came out of Steven Raichlen's Sauces, Rubs and Marinades book; one in the "Barbecue! Bible series. It's traditionally rubbed on kebabs, but when am I one to follow tradition in the kitchen?
Pincho Powder 
1/2 tsp saffron threads
1/4 c Spanish paprika
1/4 c dried parsley
1/4 c freeze dried chives
2 Tsp kosher salt
2 tsp dried onion flakes
2 tsp dried garlic flakes
2 tsp hot pepper flakes
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
2 tsp black pepper
The night before I rubbed the chicken with the powder and them splashed a little lemon and tequila over it for good measure. Then it was grilled and chopped up before topping a corn tortilla with caramelized onions and peppers and a dollop of guacamole. Perfect with a margarita to wash them down!
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