Baked tacos are great for dinner or a hearty snack, and they make excellent party food, too. You can use just one type of meat each time you make these or make some of both for variety.
- 1 pound / 450 grams ground beef or 2 large chicken breasts
- 1/2 an onion, peeled and diced
- 1/2 cup water
- 1/2 teaspoon powdered cumin
- 2 tablespoons chile powder
- 3 cloves fresh garlic or 1 teaspoon dried garlic powder
- 2 cups prepared chile sauce
- 2 cups shredded cheese (queso fresco or mozzarella)
- 16 corn tortillas
- 2/3 cup vegetable oil
Prepare the Filling
Beef Version: Brown the ground beef in a pan over medium-high heat. Add the chopped onions when the meat is about half cooked; continue to cook until beef is no longer pink. Drain off any grease and add water, cumin, chile powder, and garlic. Turn heat to low and simmer until all liquid is absorbed.
Let mixture cool for 15 minutes. Add the red chile sauce and shredded cheese. Toss mixture in bowl until all ingredients are thoroughly incorporated.
Chicken Version: Place chicken breasts in large pan and cover with water. Boil the chicken, covered, for 15 to 20 minutes until it is cooked through.
Drain the liquid and use two forks to shred the chicken. Return chicken to the pan. Add 1/2 cup water, cumin, chile powder, and garlic. Turn heat to low and simmer until all liquid is absorbed.
Let mixture cool for 15 minutes. Add the green chile sauce and shredded cheese. Toss mixture in a bowl until all ingredients are thoroughly incorporated.
Roll Your Tacos
Turn your oven on to 400 F/ 204 C so that it can pre-heat.
Brush each tortilla with a light coat of oil and warm it on a hot comal or griddle until the tortilla is quite pliable but not too hot to handle. Place 3 to 4 tablespoons of filling lengthwise in the tortilla and roll the tortilla around it. Place seam side down in a baking dish.
Cook and Serve Your Rolled Tacos
When all the tortillas have been rolled and placed in a single layer in the dish, put them in the oven and let them bake until they are crispy, approximately 15 minutes.
Use tongs to place hot baked tacos briefly on paper towels to drain a little, if necessary. Serve 4 per person for a main dish, or 2 each for an appetizer. Offer fresh salsa, sour cream, guacamole, and/or your favorite Mexican table sauce or other condiments.
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||6 g|
|Unsaturated Fat||18 g|
|Dietary Fiber||4 g|