Tacotes Recipe
Oversized tacos with house-made masa and guisados of tinga, carnitas, or vegetables
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Ingredients
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Masa for Tacotes (makes 8 large shells)
Tinga (smoky shredded chicken)
Carnitas (slow braised pork)
Vegetable Guisado (seasonal veg option)
Toppings & Finish
Method
Masa for Tacotes (makes 8 large shells)
- 1
Make dough
In a large bowl, whisk together masa harina, salt and baking powder (if using). Add the melted shortening or lard and rub it into the dry mix with your fingers until evenly distributed. Slowly add warm water and mix with a wooden spoon or your hand until a soft, cohesive dough forms. Dough should be pliable and not sticky; if too dry, add up to 2 tbs more water, if too sticky, add 1 tbs masa at a time.
- 2
Rest
Cover the dough with a damp towel and let rest for 20–30 minutes to fully hydrate.
- 3
Form shells
Divide the dough into 8 equal portions (about 3.5–4 oz each). Roll into balls and press each ball between two sheets of plastic (or in a tortilla press) to about 6–7 inch diameter, aiming for a slightly thicker edge so shells hold filling. Carefully peel shells off the plastic and set aside covered to prevent drying.
- 4
Fry and shape
In a heavy skillet or Dutch oven, heat oil to 350°F (175°C). Fry each pressed masa circle for 20–30 seconds on the first side until it sets and puffs slightly, flip and fry 15–20 seconds on the second side. Using tongs, fold the warm shell over a wooden spoon handle or taco rack to form the oversized taco shape and hold for a few seconds; remove to a wire rack lined with paper towels. Frying times vary — shells should be crisp on the outside but still slightly tender inside. Drain briefly and keep warm in a low oven (200°F/95°C) while you prepare fillings.
Tinga (smoky shredded chicken)
- 5
Cook chicken
Place chicken thighs in a saucepan with chicken stock (or water), half the sliced onion, and 1 clove minced garlic. Bring to a simmer, cover and poach until cooked through, about 15–18 minutes. Remove chicken and reserve 1/2 cup cooking liquid. Shred chicken with two forks and set aside.
- 6
Make sauce
In a blender, combine tomato sauce, chipotle peppers, remaining onion slices, remaining garlic and reserved cooking liquid. Blend until smooth.
- 7
Simmer tinga
Heat 1 tbs olive oil in a skillet over medium heat. Add shredded chicken and pour in blended sauce. Stir in oregano, cumin and salt. Simmer gently, stirring occasionally, until most liquid is absorbed and flavors concentrate, about 10–12 minutes. Adjust seasoning to taste. Keep warm for filling the tacotes.
Carnitas (slow braised pork)
- 8
- 9
Braise
Return all pork to the pot. Add orange juice, lime juice, reserved orange rind (torn into pieces), quartered onion, smashed garlic and bay leaves. Add enough water to come about halfway up the meat (about 1–1.5 cups more if needed). Bring to a simmer, cover and cook on low (or in a 300°F/150°C oven) until pork is very tender and shreds easily, about 2–2.5 hours.
- 10
Shred and crisp
Remove pork and shred with forks, discarding bay leaves and large pieces of rind. To achieve classic carnitas crispness, spread shredded pork on a rimmed baking sheet, drizzle a little cooking fat or oil and roast under a high broiler or in a hot oven at 425°F (220°C) for 8–12 minutes, turning once, until edges are browned and crisp. Season to taste with additional salt.
Vegetable Guisado (seasonal veg option)
- 11
Cook vegetables
Heat 1 tbs olive oil in a large skillet over medium-high heat. Add sliced onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add poblano strips, zucchini and mushrooms and cook, stirring occasionally, until vegetables are tender and just browned, about 6–8 minutes.
- 12
Finish
Add chopped tomato, cumin and salt. Cook another 3–4 minutes until tomatoes break down slightly and flavors meld. Taste and adjust seasoning. Keep warm for filling.
Assembly & Toppings
- 13
Fill shells
Place a warm fried masa shell on a plate. Spoon 3/4 to 1 cup of your chosen guisado (tinga, carnitas, or vegetable) into each tacote, mounding slightly so it stays inside the oversized shell.
- 14
Top
Scatter crumbled queso fresco over the filling, add a spoonful of pickled red onions, a sprinkle of chopped cilantro and a drizzle of Mexican crema. Serve with lime wedges and salsa on the side.
- 15
Serve
Serve tacotes immediately while shells are still crisp. If making ahead, keep shells and fillings separate; re-crisp shells for a few minutes in a 350°F (175°C) oven before assembling.