Categories: Mexican
Ingredients
- Pico de Gallo:
- 1/2 small white or red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1 lime, juiced
- 1 garlic clove, finely chopped
- Salt
- 4 plum tomatoes, seeded and chopped
- 1/4 cup fresh cilantro leaves, chopped
- Cayenne pepper sauce, to taste
- Shredded Chicken and Tacos:
- 2 tbsp. canola oil
- 1 onion, chopped
- 2 jalapenos, seeded and finely chopped
- 2 large garlic cloves, chopped
- 2 tomatoes on the vine, seeded and chopped
- About 1/2 cup chicken stock or water
- 1 small rotisserie chicken, meat shredded, skin and bones discarded
- About 1/2 cup whole milk or Mexican crema
- About 1 tbsp. Worcestershire
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper
- 12-16 small soft corn tortillas
- 8 oz. shredded cheddar, Mexican blend or Monterey Jack
- Chopped little gem or iceberg lettuce
Directions
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In a medium bowl, mix the onion, jalapeno, lime juice and garlic for the pico de gallo; season with salt and let stand a few minutes. Stir in the tomatoes and cilantro and season with the pepper sauce.
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For the tacos, in a large skillet, heat the oil over medium high and cook the onion, jalapenos and garlic, stirring often, until they soften, 7-8 minutes. Add the tomatoes; stir a minute or two. Add the stock, then the chicken. Add the milk, Worcestershire, smoked paprika and cumin; season with salt and pepper and cook, stirring often, until the chicken is heated through and finely shredded, about 3 minutes.
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In a large, dry skillet over high heat or directly over the open flame on a gas stovetop, cook the soft tortillas, turning occasionally, until charred in spots, about 2 minutes. Top with the cheese. Fill the tortillas with the chicken, lettuce and pico.