Crispy Shredded Chicken Tacos
Weeknight taco night just got a makeover! These loaded tacos are a game changer. Think of it as a mini quesadilla meets a fried taquito, piled with sour cream, cilantro, and an endless combination of your favorite taco toppings.
Loaded Chicken Tacos
Makes 20 6-inch tacos
Listening to: I Got You (I Feel Good) by James Brown
Shredded Chicken
2 tb olive oil
2 pounds chicken breast
4 cups chicken broth
2 tsp garlic, minced
3 tb lizano sauce (sub with Worcestershire sauce)
1 tb dried oregano
1 tb paprika
1 tb cumin powder
1 tb coriander powder
Costa Rican Black Bean Dip
1 can black beans, with liquid
½ each small white onion, roughly chopped
1 each garlic clove
1 tsp salt
1/4 cup fresh cilantro, roughly chopped
1/8 cup lizano sauce (sub with Worcestershire sauce)
Costa Rican Pico de Gallo
1 cup ripe red tomatoes, diced in small cubes
½ cup white onion, finely chopped
½ cup cilantro, roughly chopped
1 tsp sea salt (or more to taste)
¼ cup fresh lime juice (or more to taste)
1/8 cup lizano sauce (sub with Worcestershire sauce)
To Assemble
20 each 6-inch corn tortillas
2 cups shredded cheese
1 cup sour cream
1 cup lettuce, shredded
Fresh cilantro leaves
FOR THE SHREDDED CHICKEN,
Heat the olive oil in a large skillet pot on medium heat and place the chicken in the skillet. Season the chicken with salt and pepper. Cook for 5 minutes, flip the chicken, and continue cooking.
Add all remaining ingredients to the chicken, reduce heat to low, cover with a lid, and cook for 30-45 minutes.
Remove the chicken from the pan and shred the chicken using two forks. If you have a stand mixer, using the paddle attachment place chicken in the mixing bowl. Increase the speed to 2, and watch the chicken be instantly shredded in a few seconds.
Add any remaining liquid from the pan to the shredded chicken and toss to combine.
FOR THE BLACK BEAN DIP,
Combine all ingredients in a blender or food processor. Blend until smooth.
FOR THE PICO DE GALLO,
Combine all the ingredients in a bowl. Add salt and more lime juice to taste.
TO ASSEMBLE,
Preheat the oven to 425 degrees F.
Warm corn tortillas for 30 seconds to 1 minute in the microwave, until pliable.
On a baking sheet, rub the tortillas with olive oil.
Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere. Some did not adhere, so I very lightly layered them on the ends to weigh down.
Transfer to the oven and bake for 8 minutes, then flip and cook another 5 minutes, or until the tortillas are crisp.
Arrange on a serving platter or large cutting board, top with dollops of sour cream, pico de gallo, black bean sauce, lettuce, and fresh cilantro.
If you know me, you know how much I love tacos, how I always have tortillas in the fridge, and how I have taco Monday, Tuesday, Friday, Saturday and sometimes Sunday. These are hands down my best taco work yet.
I knew I wanted texture in these tacos. I needed all of the components in one bite without the filling falling out of the ends. I desired a crispy corn tortilla shell, like a taquito. Then it hit me! What if I fill each tortilla myself with chicken and cheese, like an authentic quesadilla, as they do in the street food carts all over Mexico? Then, what if bake these assembled handheld delights to obtain the crunch I craved?
The melted cheese that partially stays inside of the taco plus the crispy cheese ends that seep out while baking in the oven…
The crunchy crispy corn tortilla holding everything in place…
The pile of toppings that the crispy taco can hold as you take a bite of EVERYTHING!
It’s as if a taquito and a quesadilla got together and birthed this taco-empanada-nacho thing...it so bueno! The dudes were all about it, and I assure you, you will be too.
I may have forever changed tacos for you and the position you hold the taco in, who knows!? You will have to try it to find out!