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Homemade Soft Chicken Tacos with Cilantro Chimichurri and Homemade Corn Tortillas recipe image
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Soft Chicken Tacos with Cilantro Chimichurri and Homemade Corn Tortillas

Soft homemade corn tortillas filled with shredded roasted chicken, crisp cabbage, and a bright cilantro chimichurri.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/2 small onion finely chopped (about 1/2 cup chopped)
  • 1 cup fresh cilantro chopped
  • 1 jalapeño pepper seeded and finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons TABASCO GREEN PEPPER® SAUCE
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked pepper
  • 1 cup corn flour (masa harina) plus more as needed
  • 1/8 teaspoon salt
  • 2 cups shredded roasted chicken from about 1/2 a rotisserie chicken
  • 1 cup shredded cabbage

Instructions

  • Make the cilantro chimichurri: in a bowl combine the chopped onion, cilantro, jalapeño, olive oil, and TABASCO GREEN PEPPER® SAUCE; season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly cracked pepper to taste, then set aside.
  • Prepare the masa dough: in a medium bowl mix 1 cup masa harina with 1/8 teaspoon salt and 2/3 cup water until a soft, pliable dough forms; if it is crumbly add a bit more water, if too sticky add a little more masa.
  • Divide and rest the dough: divide the dough into eight equal balls, place them on a baking sheet, and cover with a damp towel to prevent drying while you work.
  • Press or roll the tortillas: place one dough ball between two pieces of parchment or wax paper and press with a tortilla press or the bottom of a heavy pan until flattened, then gently roll with a rolling pin to a 5–6 inch round; carefully peel off and keep covered with a damp towel. Repeat with remaining balls.
  • Cook the tortillas: heat a griddle or non-stick skillet over medium-high; cook each tortilla in the dry pan 40–60 seconds per side until lightly charred and cooked through, and keep cooked tortillas warm in a low oven while you finish the rest.
  • Assemble the tacos: spoon the shredded roasted chicken onto each warm tortilla, top with shredded cabbage and a generous spoonful of cilantro chimichurri, then serve immediately.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • rolling pin or tortilla press
  • parchment or waxed paper
  • Griddle or non-stick skillet
  • Baking Sheet
  • damp towel

Notes

  • Masa harina is lime-treated corn flour sold in the international aisle.
  • If dough is too dry, add water 1 teaspoon at a time until pliable.
  • Keep tortillas covered with a damp towel to prevent drying.
  • Use a tortilla press for faster, more even tortillas if available.