From far East… to South of the border… spice is universal, and these tacos are no exception.
With soft, homemade corn tortillas, shredded rotisserie chicken, shredded cabbage, and a bright green salsa made from onion, jalapeño, cilantro, and TABASCO® Green Pepper Sauce, this recipe is as flavorful as it is quick and easy to prepare.
But can we talk about homemade tortillas for one second? I mean, seriously. They make these tacos. The tender corn tortillas are nothing like the dry, bland things you buy in stores. They are soft and flexible (no cracks!) and a perfect foundation for this simple taco recipe. And, while a tortilla press would speed up the process just a bit, even without one it is not as hard as you might think.
I’d also be curious if this same process works for homemade flour tortillas… anyone tried?
You start by mixing up a simple dough of masa harina (a flour made from corn that has been soaked in lime and dried), salt, and water, then divided and rolled into balls. Store the balls under a moist tea towel to keep them from drying out as you work. If you’re like us and don’t have a tortilla press, you can press the dough with a large, flat bottomed skillet (make sure it doesn’t have any sort of imprint on the bottom or it will impress into your tortillas), then roll thin. We tried parchment and waxed paper, but found that plastic wrap created the smoothest, crease-free tortillas. Once pressed, the tortillas are quickly cooked just under a minute per side.
And that’s it.
I don’t think we’ll ever buy store-bought corn tortillas again.
*Masa Harina flour is a made from lime-soaked corn kernels. You can find it in the international aisle of most major grocery stores or Mexican food stores, or online.
Disclosure: This post was sponsored by TABASCO®. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.