The kitchen
Chicken tacos.
Tacos with pico de gallo and cheese.
Reconstructed from a photo - not a tested recipe
Ingredients
- 8 small corn tortillas
- 2 cups shredded cooked chicken (rotisserie works)
- 1 cup pico de gallo
- A pinch of ground cumin
- 1 cup shredded cheddar or Mexican-blend cheese
- Chopped cilantro
- Lime wedges and hot sauce
Recipe
- Warm the chicken in a skillet with a splash of water, a pinch of cumin and salt.
- Char the tortillas about 30 seconds a side over a gas flame or in a dry skillet.
- Fill with the chicken, pico and cheese.
- Finish with cilantro, a squeeze of lime and hot sauce.
Drink pairing
A cold Mexican lager, or sparkling water with lime and a salted rim.