The taco is our household’s favorite way of using up leftovers: any little bit of last night’s protein (be it fish, chicken, pork, beef) can be chopped up, seasoned in a vaguely Mexican manner, and then served with fresh chopped cilantro, red onion, salsa, and a squeeze of lime.
The trick is: chop the meat finely, season it well, and then fry it over high heat in copious amounts of olive oil to give it a richness and crispness that allows a little meat to go a long way.
Pictured here is a chicken taco in which I tried to approximate the flavor of el pastor, the deeply flavored barbecued pork that’s my taco truck favorite.
2 cups roughly chopped leftover chicken
1/8 cup olive oil
pimenton de la vera (smoked paprika)
Heat olive oil in large heavy pan until smoking. Add chicken and spices. Cook, stirring occasionally, until chicken crisps up.
Serve on warm corn tortillas with fresh chopped cilantro, onion, salsa and a squeeze of lime.