Taco Stack
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2 - 4
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Calories
622 kcal
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Cuisine
Mexican, gluten-free
Taco Stack
Description
This recipe assembles several layers of softened tortillas with spiced pork carnitas or quick-cooked Mexican chicken, fresh corn and tomato salsa, and grated cheese, baked until heated through and cheese melts. The salsa combines sautéed corn, diced tomatoes, sliced shallots or scallions, lime juice, salt, and pepper for a fresh, tangy accompaniment. The chicken is seasoned with garlic powder, cumin, paprika, oregano, cayenne, salt, and pepper, then cooked quickly in olive oil with lime juice for brightness.
The layered baking results in a stack featuring tender meat and moist, slightly crisp tortillas enveloped by melted cheese and lively salsa. The dish is served topped with sour cream, cilantro, jalapeños, and avocado, adding creamy, herbaceous, spicy, and fresh elements. Cheese options include Monterey Jack, cheddar, provolone dolce, or gruyere, depending on preference.
Tips include deseeding tomatoes for less watery salsa to avoid soggy tortillas and preferring chicken thighs over breast for juiciness, though breast can be used if salsa is served afterward. Browning pork carnitas without flipping helps retain juiciness and creates some crispness. Nutrition information is provided per serving.
Ingredients
- 8 tortilla corn or flour (around 6" / 12 cm rounds, small
- 3 cups pork carnitas see below, shredded or quick Mexican chicken
- 1 tbsp olive oil
- 1 1/2 cups cheese I used Monterey Jack. See Note 1 for other suggestions, grated
Salsa
- 1 1/4 cups corn kernels , fresh, frozen or canned (drained) (I used frozen)
- 1 tbsp olive oil
- 1 punnet cherry tomato diced (or 2 medium tomatos, deseeded and diced, around 1 1/2 cups (Note 2
- 2 shallot green part only, sliced, or scallions
- 1/2 lime , juice only (add more or less to taste)
- salt to taste
- black pepper to taste
Quick Mexican Chicken
- 1.2 lb / 600g chicken thigh fillet , skinless and boneless, cut into 1cm / 2/5" slices (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 of cayenne pepper for heat - adjust to taste, or chili powder
- 1 1/2 tsp salt
- black pepper
- 1 lime , juice only
- 1 tbsp olive oil
Garnish and toppings
- sour cream
- cilantro or 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)
Salsa
- Heat 1 tbsp olive oil in a large pan over high heat. Add the corn and sauté for a couple of minutes until charred to your liking. (This step is optional)
- Allow to cool slightly, then toss with remaining Salsa ingredients.
Pork Carnitas
- Defrost (if using frozen), then heat 1 tbsp olive oil in a large fry pan over high heat.
- Add Pork Carnitas and cooking until the underside is golden brown (do not flip - Note 4).
- Remove from pan (scrape up all the brown bits) and set aside.
Quick Mexican Chicken
- Combine all ingredients other than the oil in a bowl and toss to combine.
- Heat the oil in a large fry pan over high heat.
- Add the chicken and sauté until browned and cooked through.
- Remove chicken from the fry pan. Allow to cool then either roughly chop into smaller pieces or use a fork to "shred".
Notes
- Cheese options such as cheddar, gruyere, or provolone dolce can be used instead of Monterey Jack for different flavors.
- Removing tomato seeds helps keep the salsa from becoming too watery, preventing soggy tortillas during baking.
- Chicken thighs are preferred over breast for juiciness, but breast can be used if salsa is served on the side after baking.
- When browning pork carnitas, avoid flipping to develop crispness while retaining juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 380g | |
| Calories | 622cal | 31% |
| Carbohydrates | 37.5g | 13% |
| Protein | 53g | 106% |
| Fat | 31.1g | 48% |
| Saturated Fat | 12.9g | 65% |
| Cholesterol | 192mg | 64% |
| Sodium | 1279mg | 53% |
| Potassium | 765mg | 16% |
| Fiber | 5.8g | 23% |
| Sugar | 4.1g | 8% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 23.1mg | 26% |
| Calcium | 380mg | 38% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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