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Tacos Costra Recipe

Name: Mariachis de Jaliscos TACOS COSTRA Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Sharp cheddar cheese, grated; 1 cups Oaxaca or monterey jack cheese, grated; 1 tsp Paprika (smoked or sweet); 1 tsp Ground cumin; 1 tsp Black pepper; 1 lb Boneless skinless chicken thighs; 1 tbs Olive oil; 0.5 cups Yellow onion, small, finely chopped; 2 tsp Garlic, minced; 1 tbs Chipotle in adobo, minced; 2 tbs Lime juice (about 1 lime); 0.5 cups Chicken broth or water; 1 tsp Kosher salt; 0.5 tsp Ground black pepper; 2 tbs Fresh cilantro, chopped; 8 units Corn or flour tortillas (6-inch); 1 tbs Vegetable oil or clarified butter (for pan); 0.5 cups Pickled red onions; 0.5 cups Mexican crema or sour cream; 4 units Fresh lime wedges; 0.25 cups Hot sauce or salsa verde; 2 tbs Extra cilantro leaves

Inspired by Mariachis de Jalisco

Time50m

Serves4

Make Tacos Costra Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheese crust (costra)

2 cups Sharp cheddar cheese, grated

1 cups Oaxaca or monterey jack cheese, grated

1 tsp Paprika (smoked or sweet)

1 tsp Ground cumin

1 tsp black pepper

Filling (chipotle-lime shredded chicken)

1 lb Boneless skinless chicken thighs

1 tbs olive oil

1/2 cups Yellow onion, small, finely chopped

2 tsp Garlic, minced

1 tbs Chipotle in adobo, minced

2 tbs Lime juice (about 1 lime)

1/2 cups Chicken broth or water

1 tsp Kosher salt

1/2 tsp Ground black pepper

2 tbs Fresh cilantro, chopped

Assembly & garnishes

8 units Corn or flour tortillas (6-inch)

1 tbs Vegetable oil or clarified butter (for pan)

1/2 cups Pickled red onions

1/2 cups Mexican crema or sour cream

4 units Fresh lime wedges

1/4 cups Hot sauce or salsa verde

2 tbs Extra cilantro leaves

Method

Cheese crust (costra)

Prepare and cook cheese skirt

Combine grated cheddar and Oaxaca (or monterey jack) in a bowl. Stir in paprika, ground cumin and black pepper. Heat a large nonstick skillet over medium heat. Lightly grease with a paper towel wiped with a little oil or use a thin film of oil. Spoon about 1/3 cup of the cheese mixture into the skillet and spread into a roughly 5-6 inch circle about 1/8–1/4 inch thick. Cook undisturbed for 2–3 minutes until edges are bubbling and cheese begins to brown. Reduce heat to medium-low and continue to cook until the top is set and the bottom is golden brown (about 1–2 more minutes). Carefully flip the cheese disk with a thin spatula and cook 30–45 seconds on the other side for additional color if desired. Transfer the cooked cheese crust to a paper towel-lined plate to cool and crisp while you make more; repeat to make 8 cheese crusts. Keep warm in a low oven (200°F / 95°C) layered on parchment, or serve at room temperature. Note: cheese will crisp further as it cools.

Filling (chipotle-lime shredded chicken)

Cook and shred chicken

Season chicken thighs with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add chicken and sear 3 minutes per side until golden (chicken will finish cooking in the sauce). Remove chicken to a plate.

Sauté aromatics and simmer

Reduce heat to medium. Add chopped onion to the skillet and sauté 3–4 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Stir in minced chipotle in adobo, lime juice and chicken broth, scraping any browned bits from the pan. Return chicken to the skillet, cover, reduce heat to low and simmer 8–10 minutes or until chicken is cooked through (internal temp 165°F / 74°C).

Shred and finish

Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the skillet, stir to coat with the cooking liquids. If mixture seems dry, add up to 2 tablespoons more broth. Stir in remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper and chopped cilantro. Taste and adjust lime, salt or chipotle to preference. Keep warm.

Assembly & finishing

Warm tortillas

Warm tortillas for pliability: stack and wrap in a damp towel and microwave 30–45 seconds, or heat individually for 20–30 seconds per side in a hot dry skillet.

Assemble tacos costra

Place one warmed tortilla in a clean dry nonstick skillet over medium-low. Place one prepared cheese crust (costra) in the center of the tortilla so the cheese overlaps the tortilla edge slightly — the cheese should adhere and create a crispy flange when warmed. Spoon about 2–3 tablespoons of shredded chipotle-lime chicken onto the center of the cheese/tortilla (adjust to preference). Fold the tortilla over like a taco or leave open-faced depending on desired presentation. Cook 1–2 minutes to reheat and help cheese adhere. Carefully flip and cook another 30–60 seconds so both sides are warm and the cheese flange is crisp and attached. Remove to a plate and repeat for remaining tortillas and cheese crusts.

Garnish and serve

Top each taco with pickled red onions, a drizzle of crema or a dollop of sour cream, extra cilantro leaves, a squeeze of lime and a little hot sauce or salsa verde. Serve immediately so the cheese crust remains crisp. Suggested serving: 2 tacos per person.