La Catira Recipe

Prepare chicken (if not already cooked)

If you do not have cooked chicken, poach 2 large boneless skinless chicken breasts in a saucepan with enough water to cover, 1/2 tsp salt, and a smashed garlic clove. Bring to a gentle simmer and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, cool slightly, and shred with two forks.

Place 3 cups shredded cooked chicken in a large mixing bowl.

Add 1/2 cup finely chopped yellow onion and 2 tsp minced garlic to the bowl.

Stir in 3 tbs mayonnaise and 2 tbs sour cream to bind the filling.

Add 1 1/2 cups shredded smoked gouda and fold gently until combined.

Season the mixture with 1 tbsp lime juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix thoroughly and taste; adjust salt or lime as needed.

Fold in 2 tbs chopped fresh cilantro. If you like heat, fold in sliced pickled jalapeños to taste (about 1–2 tbs).

Heat a large skillet or griddle over medium heat and add 2 tbs butter or oil, swirling to coat.

Lay one tortilla in the skillet and spoon about 1/3 to 1/2 cup of the chicken–gouda filling onto one half of the tortilla, spreading it evenly but leaving a 1/2-inch border.

Fold the tortilla over the filling to make a semicircle (or fold edges to make a soft taco). Press gently with a spatula to compress slightly.

Cook 2–3 minutes per side, or until the tortilla is golden brown and crisp and the cheese inside is melted. Lower heat if browning too quickly.

Transfer to a baking sheet or plate and keep warm while you cook remaining tortillas. You can keep finished tacos in a 200°F (95°C) oven to hold.

Before serving, garnish with extra chopped cilantro and additional pickled jalapeños if desired.

Serve warm. These are great with salsa, sour cream, or a squeeze of fresh lime.