Chicos Tacos Recipe
If you’re a fan of Tex-Mex cuisine, you’ve likely heard of Chicos Tacos Recipe.
Equipment
- Large skillet
- Medium saucepan
- Blender or food processor
- Baking dish
- Tongs
- Measuring cups and spoons
- Mixing bowls
- Sharp knife
- Cutting board
Ingredients
For the Tacos:
- 12 corn tortillas
- 2 cups cooked and shredded beef chicken, or pork
- Vegetable oil for frying
For the Sauce:
- 4 medium tomatoes
- 2 cups chicken or beef broth
- 2 garlic cloves
- 1 small onion chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For Garnish:
- 2 cups shredded cheddar cheese
- Fresh cilantro optional
- Diced jalapeños optional
Instructions
- To prepare the sauce, blend the tomatoes, garlic, onion, cumin, and chili powder until smooth. Transfer the mixture to a medium saucepan, add the broth, and let it simmer for 15 minutes. Season with salt and pepper to taste.
- For the tacos, slightly heat the corn tortillas to make them pliable. Place shredded meat in each tortilla, roll them tightly, and secure each with a toothpick. Heat oil in a skillet and fry the rolled tacos until they’re golden and crispy. Remove and drain on paper towels.
- Next, assemble the dish by placing the fried tacos in a baking dish. Pour the prepared sauce over the tacos, ensuring they are thoroughly coated. Top the dish with shredded cheese and bake in a preheated oven at 375°F (190°C) for 10 minutes, or until the cheese is fully melted.
- Finally, garnish the tacos with fresh cilantro and diced jalapeños if desired. Serve them hot and enjoy!
Notes
- Warm the tortillas before rolling to prevent cracking.
- Use a neutral oil with a high smoke point for frying.
- Don’t overcrowd the skillet when frying to ensure even cooking.
- Adjust the spice level of the sauce by adding more chili powder or jalapeños.
- Serve immediately after baking to enjoy the perfect combination of textures.