I love tacos. I really do. But, I will have to admit that for most of my life whenever tacos have been made at home, it’s always been with the boxed taco shells and the packet seasoning. Horrible, I know.
But, with this dish I’m featuring that has changed and it’s the first time I didn’t use the box ones (and don’t think I ever will again). Granted, I didn’t quite make the leap to making my own tortillas just yet, but it is a step in the right direction as the Mission corn tortillas are better than the ones in a box (which I’m sure are full of wonderful preservatives).
The sauce used for the chicken is the red peanut mole, that I highlighted over the weekend.
What you’ll need:
shredded chicken (this is a great recipe I found for poaching chicken for shredding)
red peanut mole sauce
6 corn tortillas
black olives, sliced
sour cream (thinned with water)
shredded cheese (any kind your heart desires) or crumbled queso fresco
Make sure to give yourself about 1 1/2 hours time to make the chicken for shredding (or better yet, make it a day or two ahead of time). Let chicken cool to room temperature it you’re making it the same day.
Preheat oven to 375F.
Combine the shredded chicken and red peanut mole in a large skillet and set on low-medium heat. Add about 1/2 to 1 cup of water (or chicken stock/ broth) to thin out the sauce a little. Keep on the heat until completely reheated (about 10 – 15 minutes).
Meanwhile, get all of your toppings ready.
About 10 minutes before you’re ready to start eating, it’s time to make the crunchy taco shells (you can use flour ones if you prefer). Heat a small skillet on medium heat. Working with two tortillas on top of each other, place them in the skillet and turn every 15 seconds, making sure to turn the top tortilla onto its other side, until each side has been heated.
Lightly coat each side of the tortilla with cooking oil (or spray). Carefully drape each tortilla over two bars of your oven rack (if you only drape over one they will end up closing unless you keep the two ends apart while they are cooling down), with ends facing down. Bake until crispy, 7 – 10 minutes.
Let them cool for a couple seconds and then start filling! Serve and Enjoy!
As you can see in the first photo, I placed the tortillas over one bar in the oven and the middle points closed together. The one i managed to keep apart with the tortilla holder. It made for quite a messy time stuffing the tacos and I couldn’t even get the toppings inside properly. So, I just decided to lay them on their sides and cover them with the toppings instead. They tasted just as good.