Fried tacos are overrated. A hot oven and two baking sheets pressing from both sides — that’s all you need to get a shell that cracks under your teeth without a drop of hot oil to deal with. The simplest method gives the best results, and this recipe proves it.
Ingredients :
- Shredded chicken — No need to cook chicken specifically. A breast poached for five minutes in salted boiling water, a leftover roasted thigh — it works just as well. The important thing: shred finely, not in big chunks. A uniform filling distributes better and the taco closes without forcing.
- Taco seasoning mix — The store-bought packet works perfectly here. But be careful: salt content varies a lot between brands. Taste the filling before assembling, and if it’s too salty, use only three-quarters of the packet. If the mixture seems a bit dry after incorporating everything, a tablespoon of water is enough to loosen it.
- Mexican cheese blend — This blend — usually cheddar, Monterey Jack, and asadero — melts into a stringy, compact texture that holds well inside the taco without running everywhere. If you can’t find it, young cheddar or Monterey Jack alone gives a very similar result.
- Tortillas — Corn or flour: both work, but not the same. Flour browns easily and bends without effort. Corn gives a crunchier shell and a more pronounced flavor, but it cracks if you fold it cold — a thirty-second microwave in a damp cloth solves the problem.
