Mexican Street Tacos- Pulled Chicken & Guacamole

Yields

12+ Tacos

Cook Time

1 hour, 15 minutes

Ingredients

 Soft Flour/Corn Tortilla Dough

  • 1 cup all-purpose flour 
  • 1 cup masa harina 
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 4 tbsp. shortening
  • 1 cup+ water
  • Bench flour, AP/masa

Chipotle Pulled Chicken

  • S&P TT
  • 1 tsp. taco seasoning mix
  • 1 cup chicken broth
  • 3 oz. chipotle pepper puree 
  • 2 oz. tomato paste
  • 1 ½ lbs. chicken thighs, boneless/skinless

Guacamole

    • 1 ripe avocado, mashed
    • 1 scallion or shallot, minced
    • 4 small tomatoes, chopped
    • 1-2 garlic cloves, minced
    • 1-2 sprigs parsley or cilantro, chopped
    • Juice of ½ lime or lemon 
    • 1 tsp. olive oil
    • S&P TT
    • Sriracha, optional

Method

 Soft Flour/Corn Tortilla Dough

  1. Warm shortening with water on low flame until melted, turn off heat, let cool slightly.
  2. Combine dry ingredients in a large mixing bowl, make a well in the center.
  3. Gradually add warm liquid into the flour well, stir with a wooden spoon until a dough begins to form. If dough is dry add more water, if dough is wet sprinkle with bench flour. 
  4. When dough comes together and the bowl is clean, continue to knead for 2-3 minutes until smooth and elastic. Wrap the dough in plastic to rest for 20 minutes.

Cooking Tortillas

  1. After resting, roll dough into a log. Divide the log into 8-12 golf ball size pieces. 
  2. Flatten dough balls with hands, then a rolling pin or tortilla press.
  3. Pre-heat heavy bottom skillet or cast-iron pan on medium high. Do not add oil.
  4. Place tortillas directly on the pan, no oil, and brown for approx. 45 seconds per side. Flip tortilla when it begins to bubble slightly. There should be brown spots evenly distributed on the tortilla.
  5. Place in tortillas in a taco stand while still warm, then assemble tacos as desired. 

Chipotle Pulled Chicken

  1. Combine all ingredients except chicken in the same pot used for shortening and water.
  2. Add chicken, bring to a boil, then reduce heat to a simmer, then cover. 
  3. Discard tongs that touched raw chicken.
  4. Cook for approx. 20 minutes on medium heat until chicken is fork tender.
  5. Remove chicken from the pot and shred with gloved fingers, tongs or forks.
  6. Return chicken to the pot, stir to coat. Adjust seasoning. Set aside covered until taco assembly.

Guacamole

  1. Combine avocado flesh with the rest of ingredients and mix well, as smooth or as chunky as desired.
  2. Adjust seasoning with S&P. Add Sriracha if heat is desired.
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The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

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