If you are like me, I prefer crunchy tacos to the soggy, soft type. The main drawback – to get them crunchy you must fry them in oil. As I was looking through Food and Wine Magazine to get some fresh dinner ideas, I was elated to see this really cool trick along with a delicious, zingy chicken taco recipe!
Bake Hard-Shell Tacos
Don’t spend taco night standing over the stove frying tortillas. Instead, bake four at a time in an inverted muffin pan for crunchy, healthier shells that are just delicious.
Fold the tortillas in half and stuff them between the cups of an inverted muffin tin to form shells. Bake until crisp.
Chicken Tinga Tacos
Active 40 min; Totaql 1 hr 30 min; Serves 6
- 2 Tbsp. extra-virgin olive oil
- 1 white onion
- 4 garlic cloves, sliced
- 1 1/2 tsp. cumin seeds
- 1 1/2 tsp. ground corriander
- 2 cups chicken stock or low-sodium broth
- 14 oz. tomato puree
- 1 oregano sprig
- 2 bay leaves
- 4 1/2 lbs. skinless whole chicken legs
- 12 5-inch flour tortillas
- 3 Tbsp. distilled white vinegar
- Kosher salt and pepper
- Cilantro leaves, lime wedges and sliced onion for serving
- In a large enameled cast-iron casserole, heat the olive oil. Add the onion, garlic, cumin, and coriander and cook over moderate heat until the onion is softened, about 5 minutes. Add the stock, tomato puree, oregano and bay leaves and bring to a boil. Add the chicken, cover partially and simmer until cooked through, 35 to 40 minutes.
- Meanwhile, preheat the oven to 400 degrees. In batches, fold the tortillas in half and stuff them between the upturned cups of an inverted muffin tin to form shells. Bake for 15 minutes, until crisp.
- Remove the chicken from the sauce and shred the meat. Return the meat to the sauce and simmer for 10 minutes. Discard the bay leaves and oregano sprig. Stir the vinegar and season with salt and pepper. Serve the chicken tinga in the taco shells with cilantro, lime wedges, and onion.
Make ahead: The chicken tinga can be refrigerated for up to 2 days. Reheat gently before serving.