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 to 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.
Makes 4 servings
2 tablespoons olive oil
2 cups roughly chopped leftover chicken
Pimento[as]n de la vera (smoked paprika)
Freshly ground black pepper
Warm corn tortillas
Chopped fresh cilantro
Heat the olive oil in large heavy pan until smoking. Add the 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.
[This recipe is excerpted from the Gastrokid Cookbook, published by Wiley and to be published in August. Order your copy now.]