Everyone likes tacos. Seriously, I have not met anyone who does not like tacos. Since I still had some Arroz a la Mexicana left (I wrote this post a while ago, but didn’t have time to publish it until now), I decided to do another Mexican dish to go with it. I wanted to make a more iconic Mexican dish, so I chose tacos.
I found this recipe in the same Bittman cookbook as the others, The Best Recipes in the World. The Chicken Taco recipe in this book has several variations, and I made the Steamed Soft Tacos version, because it is healthier than frying. I also adapted it slightly to suit my needs.
- 3 Tablespoons corn oil
- 2 garlic cloves, minced
- 2 jalapeños stemmed and diced
- ½ large onion, diced
- 1 ripe tomatoes, cored and diced
- About 3 cups shredded cooked chicken (You can cook the chicken and then shred it with forks. It’s really tiring, but the results are very good.)
- Salt and black pepper to taste
- 12 small corn tortillas (5-inch)
- Grated cheddar (optional)
- Guacamole (optional)
- Set up a steamer.
- Wrap the empty tortillas in a thin dishcloth and steam for about 15 minutes, or until softened.
- While tortillas are steaming, heat the oil in a large skillet over medium-high heat.
- Add the garlic and jalapeños and cook about 10 seconds, or until fragrant.
- Add the onion and cook about 5 minutes, or until softened.
- Stir in the tomatoes and cook for 10 minutes, until the juices are released, then add the chicken.
- Cook until all the liquid is absorbed, 5-10 minutes.
- Season with salt and pepper and remove from heat.
- Fill tortillas with the chicken mixture, cheese, and guacamole, and fold in half to serve.
I chose to add cheddar and guacamole to my chicken tacos and thought it made them taste great. Feel free to use lettuce, queso fresco, salsa, sour cream, or any combination of these. If you want to make a more authentic version, you can substitute tomatillos for the tomatoes.
- Laura ‘16