Mexicali Shredded Chicken Tacos with Fete Slaw
Ok if in the photo description I didn’t get my east coaster dig in at California I am not going to do it here I mean they have given this great country of ours so much and although they seem a bit out there when you look at it over time they just seem to be ahead of the curve on the rest of us in the way of coming up with great ideas. I could name a whole list of trends that started there but that would be redundant and it isn’t my point. The point is it is finally Mexicali recipe time here at the site.
I know I have a couple recipes already in this category but they ended up in the mix by coincident more than design as where this recipe right from the start was intended for this category. So, it is very fitting it is a taco with a very different take on Mexican inspired cuisine. It dawns on me too we are down to crunch time on the big holiday push so I wanted to make sure I got this category pumped up a bit.
This 5th will be my 10th anniversary of bringing Mexican inspired dishes to the net and what better way to do it then with a very Mexican meal the humble taco done up in a Mexicali style that is sure to turn a few heads if I hadn’t done that already by branching out into Tex-Mex and Mexicali on what started out as an “Authentic Mexican Food Site” well you know my reasons for doing this so I am not going to rehash that, Mhh hash oh ADHD again, so sorry. So I have for you today a taco but not just any kind of taco a Mexicali one.
See normally when you get a taco it is in a corn tortilla usually hard and crisp sometimes a flour tortilla or maybe a combo but what if we try something new for our shell. How about a shell made mostly of cheese? So I guess you could actually call this a three cheese taco but I missed that until this point. And although shredded chicken isn’t that uncommon for tacos topping it with slaw that has a creamy Caesar dressing and the feta cheese is not your norm, hey brain flash sliced olives that would be a great addition to these, it is not in the ingredients list just consider it an addendum. So wait and see what I come up with tomorrow, wonder how I top this idea.
- 1 pound cheddar cheese, grated
- 1 pound parmesan cheese, grated
- ¼ cup white or yellow corn flour
- 2 egg whites, whisked
- Cooking spray as needed
- 1 pound coleslaw mix
- ½ cup Ken's Steak House Creamy Caesar Dressing
- 8 ounces feta cheese
- 4 chicken breasts, boneless skinless
- ¾ cup Kitchen Basics No Salt Stock, Chicken
- 8 of the homemade cheese tortillas from above
- Salt and pepper to taste
- Hot sauce (optional)
- To start with to make our cheese tortillas you mill need to make yourself a cool rack for forming the tortillas.
- If you have a large slotted cookie cooling rack the wire kind (not the grid kind) just wires this works well. Set it so it is about ten inches in the air well supported on both ends so it is stable this is where you will place the cheese tortillas to cool and form the taco shape.
- In a large glass bowl blend the two cheeses so they are mixed well.
- Next blend in the corn flour then with a fork whisk the egg whites and mix it in until it forms a dough like constancy.
- In a medium non-stick frying pan spray it with cooking spray (olive oil flavor works well) and bring it to a medium heat.
- Take and form a large dough ball about the size of a big meatball and on a floured surface using a rolling pin roll it into a six inch circle until thin.
- Slide it onto a plate that has a bit of flour on it and then into the pan.
- The cheese will begin to melt and it will begin to get gold brown on the bottom continue cooking until the cheese firms up and is a crispy consistency but do not allow it to burn.
- With the assistance of a plastic spatula careful remove it and drape it over two of the slots in the cooling rack from above so it forms a taco shaped “U” allow it to cool and harden.
- Continue this way until all the mix is used.
- In another large glass bowl poor the bag a of slaw mix in and pour the creamy Caesar dressing into the slaw mix and blend well and set in fridge until ready to assemble the tacos.
- In a skillet large enough for the four chicken breasts add some olive oil to coat the pan.
- Bring this to a medium heat.
- With a paper towel dab the chicken breast to dry them and then season with salt and pepper all over.
- Put the chicken breast in the pan top side facing down and cook until a deep gold brown.
- Turn them over and add the broth and cover the pan and allow it to simmer for about ten minutes over a medium heat do not allow it to dry out so add more broth if necessary don't allow it to overcook. When it reads 160 degrees internally with an instant read thermometer it is done.
- When finished remove from pan and allow to cool for a few moments then with two forks in a large glass bowl shredded the chicken into small pieces.
- To assemble take one of the taco shells and fill it about half of the way with shredded chicken and if using hot sauce give it a few shots now top this with some of the slaw and then finish with a generous sprinkling of the feta cheese and some fresh cracked pepper if desired and serve.
Ok no offense intend toward the great state of California but when I think Mexicali cuisine I think a bit out of the ordinary bordering on the side of maybe even slightly weird but you know we all say that and then it seems to spread like wildfire to the rest of the country like we thought of it in the first place. So I guess it isn’t wired they are just very inventive which is a good thing. Well when heading into this category for real this time I wanted a typically Mexican dish we are all familiar with that had that Mexicali flare for inventiveness, so how about cheese tortillas and feta on a chicken taco out there enough for you?
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