Shredded Chicken Tacos
Fresh, homemade corn tacos with a spicy shredded chicken topping, are the perfect finger food.Making your own tacos is really satisfying and so simple. Just mix white masa harina (flour made from dried corn with a little lime), with water and then press into thin tacos, before cooking in a hot dry pan. You can then add your toppings, here we're using a spicy shredded chicken with some jalapenos.I was given a taco press for Christmas; it makes pressing the dough into a uniform thickness really simple.
Ingredients
Equipment
Grill Temperature
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Surfaces
Method
For the tacos
- Mix your flour with water to make a dough.
- Set up your Egg to cook directly at 250°C, adding a cast iron skillet or full-moon plancha to heat up.
- Break off a small piece of dough, enough to make a ball just smaller than a ping-pong ball (about 28g).
- Using two sheets of parchment, place your ball beteeen them in the taco press. Press it out. It should form a 10-12cm taco, fairly small.
- Carefully peel off the paper and place the taco in the hot pan.
- Cook for 30 seconds and then flip and cook the other side for 30 seconds. Your taco should puff a little bit and your should slightly scorch the edges.
- Remove from the pan and place on your taco rack.
- Repeat to cook as many tacos as you need.
For the chicken
- Debone your chicken thighs.
- Add your rub of choice and leave for an hour.
- Set up your Egg for a direct cook at 180°C.
- Cook your chicken thighs until they reach 90°C, turning when needed.
- Take your chicken off the grill and use two forks to shred it.
- Add it to a pan and add the stock pot. Add water to 1/3 depth of the chicken.
- Add your sliced fresh jalapenos and lime juice.
- Cook for 20 minutes, string to break up the chicken.
Video
Notes
If you like your tacos really spicy, you can add some chilli sauce or some pickled jalapenos.
We also have a chicken taco with adobo recipe if you're willing to put in a little more effort.
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