Taco Stack

Name: Taco Stack
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 8 small tortillas (, corn or flour (around 6" / 12 cm rounds)); 3 cups shredded Pork Carnitas or Quick Mexican Chicken ((see below)); 1 tbsp olive oil; 1 1/2 cups grated cheese ((I used Monterey Jack. See Note 1 for other suggestions)); 1 1/4 cups corn kernels (, fresh, frozen or canned (drained) (I used frozen)); 1 tbsp olive oil; 1 punnet cherry tomatoes (, diced (or 2 medium tomatos, deseeded and diced, around 1 1/2 cups (Note 2))); 2 shallots / scallions (, green part only, sliced); 1/2 lime (, juice only (add more or less to taste)); Salt and pepper to taste; 1.2 lb / 600g chicken thigh fillets (, 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 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)

Stacked tacos! These are made with layers of tortillas, Pork Carnitas (Mexican Shredded Pork) or Chicken, Corn and Tomato Salsa and melted cheese. Fun, fabulous and easy. If you make this with leftover Pork Carnitas then it's super quick too! Serves 2 very hungry people or 4 dieting people. Note: Th

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Bahan-bahan

2 porsi

8 small tortillas (, corn or flour (around 6" / 12 cm rounds))
3 cups shredded Pork Carnitas or Quick Mexican Chicken ((see below))
1 tbsp olive oil
1 1/2 cups grated cheese ((I used Monterey Jack. See Note 1 for other suggestions))
1 1/4 cups corn kernels (, fresh, frozen or canned (drained) (I used frozen))
1 tbsp olive oil
1 punnet cherry tomatoes (, diced (or 2 medium tomatos, deseeded and diced, around 1 1/2 cups (Note 2)))
2 shallots / scallions (, green part only, sliced)
1/2 lime (, juice only (add more or less to taste))
Salt and pepper to taste
1.2 lb / 600g chicken thigh fillets (, 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 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)

Langkah-langkah

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)
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.
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.
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".

Estimasi Nutrisi (per porsi)

622 kkal

Protein 53g (44%)

Karbohidrat 37.5g (31%)

Lemak 31.1g (25%)

Makronutrien

Kalori62231% AKG

Protein53g106% AKG

Karbohidrat37.5g13% AKG

Lemak31.1g48% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 2.500

Per Porsi Rp 1.250/porsi

🏠 Lebih hemat ~Rp 5.000 dari beli jadi!

📋 Rincian Harga Bahan (17% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
small tortillas	8	-	-
shredded Pork Carnitas or Quick Mexican Chicken	3 cups	-	-
olive oil	1 tbsp	-	-
grated cheese	0.5 cups	-	-
corn kernels	0.25 cups	-	-
olive oil	1 tbsp	-	-
punnet cherry tomatoes	1	Rp 12.000/kg	Rp 1.200
shallots / scallions	2	-	-
lime	0.5	-	-
Salt and pepper to taste	-	-	-
/ 600g chicken thigh fillets	1.2 lb	-	-
garlic powder	1 tsp	Rp 8.000/100g	Rp 400
cumin powder	2 tsp	Rp 70.000/kg	Rp 700
paprika	1 tsp	Rp 40.000/kg	Rp 200
oregano	0.5 tsp	-	-
Pinch of cayenne or chili powder	-	-	-
salt	0.5 tsp	-	-
Black pepper	-	-	-
lime	1	-	-
olive oil	1 tbsp	-	-
Sour cream	-	-	-
Cilantro / coriander	-	-	-
Jalapeños	-	-	-
Avocado	-	-	-