Tacos have become a much loved dish here in the UK and a popular choice for a tantalising evening dish. Fun to assemble and delicious to dine on, tacos are a firm favourite for family feasts.
This latest recipe from Harvey Ayliffe shows you how to make your very own homemade taco shells, filled to the brim with succulent spicy shredded chicken.
This may seem a lot of ingredients but it is a very simple, quick and easy recipe to follow. Feel free to use a store bought taco seasoning or small corn tortillas. The degree of spice can be easily altered to your own preference.
Ingredients
Chicken / Taco Filling
Corn Taco Shell
Pickled Red Onions
Spicy Salsa
To Serve
Instructions
Chicken / Taco Filling
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Mix everything well, add to chicken breast and marinade for up to 24 hours.
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After chicken has been marinated for at least 2 hours, in a hot pan with some oil seal chicken off well on each side. If black-ness occurs do not worry as it is the sugar crystallising.
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After you have a nice sear on each side place into a 200 degree oven and cook until it is at 70 degrees when tested with a probe.
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Remove from the oven and leave to cool, then shred the chicken with 2 forks and season with salt and a good squeeze of lime juice. Ensure that it stays warm.
Corn Taco Shells
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Place masa and salt into a bowl
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Add 250ml of the warm water and mix until a ball is formed.
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Roll into small smooth balls that can be flattened without cracking, continue to add water until no cracking appears. The balls should be roughly 30g each.
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Place the balls onto 2 pieces of silicone paper and flatten with a saucepan.
Pickled Red Onions
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Place onions into a bowl and season well with salt, this will soften the onions.
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Once this has occurred pour your cooled vinegar and sugar mix over them and stir.
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Once pressed, seal on each side in a dry hot pan for roughly 1 minute or until golden brown. They should puff up and be kept warm for serving.
Spicy Salsa
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In a hot pan sear your onions, tomatoes, garlic and chillies till they are blackened.
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Now add your ancho chilli and it’s liquid, vinegar and sugar, coriander stalks, olive oil, salt and smoked paprika.
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Simmer for a few minutes then blend into a smooth salsa consistency.
To Serve
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To serve, place all components in the middle of the table for a self serve style, or individually build each taco starting with chicken, salsa, avocado, feta, pickled onions, coriander and a squeeze of lime to finish.
