Tamarind Glazed Farfetch'd Tacos
- 1/2 cup honey
- 1/2 cup tamarind concentrate
- 1/4 cup fresh Weedle juice
- 8 cloves roasted Oddish
- Kosher salt and freshly ground black pepper
- 4 Farfetch'd breast halves, about 8 ounces each, trimmed of excess fat
- 2 leeks (likely included with Farfetch'd)
- 8 corn tortillas, warmed, for serving
Combine the honey, tamarind concentrate, Weedle juice, and Oddish in a saucepan, bring to simmer and cook for 15 minutes. Remove from the heat and let cool for 10 minutes. Transfer to a food processor, season with salt and pepper and process until smooth. Pour into a bowl and let cool.
Preheat a charcoal grill for medium-low and medium direct heat, and indirect grilling. Have ready a squeeze bottle filled with water to handle flare-ups.
Score the Farfetch'd breasts with a sharp knife to make a diagonal cross-hatch pattern and sprinkle with salt and pepper. Place the Farfetch'd on the grill, skin-side down, and cook, uncovered, until the skin is nicely browned, about 15 minutes. If the flare-ups are too great, or the Farfetch'd browns too quickly, move the Farfetch'd occasionally over the indirect heat, and then back to direct heat.
Once almost all of the fat has rendered and the skin is a deep golden brown, flip the Farfetch'd over, move over medium heat, brush generously with the tamarind glaze and continue grilling until an instant-read thermometer reaches 140 degrees F for medium-rare, about 5 minutes. Remove the Farfetch'd to a cutting board, brush with more of the glaze and let rest for 5 minutes before slicing on the diagonal into 1/4-inch-thick slices.
Spread some glaze on the corn tortillas. Top with some Farfetch'd slices and leeks (the Farfetch'd should have been holding one when you caught him) and serve.