It's been awhile since I've posted food pics, so I thought I would share this that I made for lunch today: 1. I like chicken, but obviously, carne asada or anything else is an option. 2. Corn tortillas. 3. Pico de gallo and shredded jack. 4. Cook each tortilla in oil on med-low heat in a cast iron skillet for about 20-30 seconds on each side and set aside. This makes the tortilla a little more cooperative later when filling it. 5. Layer with cheese, then chicken, then pico de gallo 6. Fold over tacos and place in a tray so they can be fried 7. Cook tacos in plenty of oil until starting to turn golden on each side. The cheese should be good and melted by now 8. Garnish with cotija and enjoy with your favorite condiment(s)
Do you use any seasoning to cook the chicken in, or do you just let the cheese, pico, and greasy goodness do all the work?
Been fighting a stomach virus and could not hold one of those down if I tried. But I would do it anyway just to have one.
I used Extra Sharp Cheddar instead of the Jack and loved the affect it had on them. I also gave my Pico a couple of quick pops in the processor to make it smaller and less chunky yet not quite the consistency of salsa. I found those two small differences gave them a new personality. I also used a non-stick will less oil. Thank you for this. They are going to be a hit when I make a couple dozen for a hoops viewing get together with friends this weekend. (oh, since I love cheese so much I put two layers. one at the beginning like the recipe calls for and another on top of the chicken before the pico)
Fantastic, Thanks for posting this. I currently live in Hong Kong and don't get my taco-fix nearly enough. I stopped by an international grocery store this week and made these pan-fried tacos. Wife loved 'em. I loved 'em. We'll be making these for guests this weekend too.
