Taco Stack with Pork Carnitas or Chicken Recipe

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★★★★★ 4.3 (135)

How do you make tacos even higher? Stack ’em!

Taco Stack - made with Pork Carnitas or Chicken, fast and easy to make, fun and delicious to eat!

I made these delicious stacks utilizing leftover frozen Pork Carnitas however I’ve additionally offered instructions for making these with chicken – tremendous fast!. Each time I make tacos this manner, I’m wondering why I trouble with the normal technique. There’s something about “stacked” meals that’s irresistible. It’s so satisfying to chop into the stack and switch a fairly pile right into a scrumptious mess.

Yup. That’s my sort of meals. Messy meals is all the time the perfect. Like wings. Sauce smeared throughout your face, sticky fingers, and your bib (or shirt) so filthy you appear like you had been in a meals combat.

Messy meals is enjoyable. Don’t you suppose? Gone are the times of desirous to dine gracefully, in a quiet, elegant restaurant the place you are feeling too terrified to snigger out loud for worry of being frowned upon by fellow diners. The place waiters offer you a glance of scorn if you happen to dare to choose up the flawed fork in your starter (I’m considering Fairly Lady right here, the place Julia Roberts had no concept which fork to make use of for her shrimp cocktail!).

So that is my sort of meals. Enjoyable. Delicious. Messy. Simple. FAST.

Taco Stack - made with Pork Carnitas or Chicken, fast and easy to make, fun and delicious to eat!

I made these with small tortillas – those you may get which might be round 6″/12cm huge. However they might be made with tostadas as effectively (that are simply fried tortillas), although the feel is totally completely different as a result of they’re crunchy relatively than gentle. I bake the tortillas simply briefly in order that they maintain their form higher when the stack is put collectively. However they aren’t crisp like tostadas. Tostadas can be tougher to eat, I believe. As a result of you may’t spear the tostadas with a fork, you both want to make use of a spoon or use the tostadas to scoop up the filling (which might make it nachos-like, I assume!)

I made these with 4 tortillas in every stack – 3 layers of meat / cheese. However you may make the smaller or taller, relying in your urge for food / how many individuals you’re feeding!

Let’s-get-messy!

 

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Taco Stack with Pork Carnitas or Chicken Recipe

Taco Stack with Pork Carnitas or Chicken Recipe

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 622 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

Instructions

  1. Preheat oven to 180C/350F.
  2. Prepare either the Pork Carnitas or Quick Mexican Chicken.
  3. 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.
  4. 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.
  5. Repeat with remaining 4 tortillas.
  6. Bake for 10 minutes until heated through and cheese is melted (it does not take long).
  7. Remove from oven.
  8. Top with remaining Salsa and Toppings of choice (I used sour cream, avocado, jalapeño and coriander/cilantro)
  9. 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)
  10. Allow to cool slightly, then toss with remaining Salsa ingredients.
  11. Defrost (if using frozen), then heat 1 tbsp olive oil in a large fry pan over high heat.
  12. Add Pork Carnitas and cooking until the underside is golden brown (do not flip - Note 4).
  13. Remove from pan (scrape up all the brown bits) and set aside.
  14. Combine all ingredients other than the oil in a bowl and toss to combine.
  15. Heat the oil in a large fry pan over high heat.
  16. Add the chicken and sauté until browned and cooked through.
  17. Remove chicken from the fry pan. Allow to cool then either roughly chop into smaller pieces or use a fork to "shred".

Notes

1. Cheddar, tasty, gruyere, provolone dolce and other flavoured melting cheeses are also great. Mozzarella doesn't have enough flavour for my taste.
2. I scoop the juice out of the tomatoes so the salsa is not too watery. Otherwise the tortillas get rather soggy while baking. To deseed the tomatoes, just cut in half and use a teaspoon to scoop out the watery inside. Just roughly is fine.
3. I use chicken thigh fillets because I find breast too dry for this type of recipe. If you use a salsa dip style sauce to add "juiciness" to the recipe then you can definitely use chicken breast instead. But I suggest serving the salsa sauce after baking, otherwise it will make the tortillas too soggy when baking.
4. Don't flip the pork carnitas when browning it. That way you get crunchy as well as retaining the juiciness of the pork.
5. Nutrition per serving.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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