Ingredients
- 8 small tortillas, corn or flour (around 6"1/12 cm rounds)
- 3 cup sshredded Pork Carnitas or Quick Mexican Chicken(see below)
- 1 tbsp olive oil
- 1 1/2 cup sgrated cheese(I used Monterey Jack. See Note 1 for other suggestions)
- 1 1/4 cup scorn kernels, fresh, frozen or can ned (drained) (I used frozen)
- 1 tbsp olive oil
- 1 punnetcherry tomatoes, diced (or 2 medium tomatos, deseeded and diced, around 1 1/2 cup s (Note 2))
- 2 shallots / scallions, green part only, slice d
- 1/2 lime, juice only (add more or less to taste)
- Salt and pepper to taste
- 1.2 lb1/600 gchicken thigh fillets, skinless and boneless, cut into 1 cm1/2/5" slice s (Note 3)
- 1 tsp garlic powder(or add 1 minced garlic clove into the oil in the fry pan)
- 2 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp oregano
- Pinch ofcayenne or chili powder(for heat - adjust to taste)
- 1 1/2 tsp salt
- Black pepper
- 1 lime, juice only
- 1 tbsp olive oil
- Sour cream
- Cilantro / coriander
- Jalapeños, finely chopped
- Avocado, diced
Instructions
- Preheat oven to 180C/350F.
- Prepare either the Pork Carnitas or Quick Mexican Chicken.
- Place the corn tortillas in the oven (I do it directly on the shelf) and bake for 3 to 5 minutes on each side, just to make them a bit stiff but not browned.
- Place a tortilla on a baking tray. Scatter 1/6th of the Pork Carnitas or Quick Mexican Chicken on the tortilla and top with Salsa (reserve some for Topping) then cheese. Place another tortilla on top and repeat, then again (so you end up with 3 layers of meat. Place the 4th tortilla on top. I don't put anything on it, but you could sprinkle some cheese if you want.
- Repeat with remaining 4 tortillas.
- Bake for 10 minutes until heated through and cheese is melted (it does not take long).
- Remove from oven.
- Top with remaining Salsa and Toppings of choice (I used sour cream, avocado, jalapeño and coriander/cilantro)
