Tacos Sudados
Steamed tacos filled with shredded chicken and beef, cheese, and onions—cooked together in a sealed skillet until tender and infused with their own steam. A cozy, rustic Mexican comfort food.
- Total time
- 35 min
- Servings
- 4
- Calories
- 465
- Protein
- 32g
Ingredients
- ½ lb Boneless, skinless chicken breast
- ½ lb Ground beef (80/20)
- 8 count Corn tortillas (6-inch)
- 1 medium White onion
- 1 cup Shredded Oaxaca or mozzarella cheese
- 1 count Jalapeño
- ¼ cup Fresh cilantro
Instructions
- 1
Cut the chicken breast into pieces about 1 inch wide and 2 inches long, following the natural grain lines so the meat shreds easily when cooked.
- 2
Cut the onion in half from root to tip, then place cut-side down and slice crosswise into thin half-rings about 1/4-inch wide.
- 3
Slice the jalapeño lengthwise in half, scrape out the seeds and white interior with a knife tip, then slice the green flesh into thin strips.
- 4
Roughly chop the cilantro leaves and place in a small bowl next to your work area.
- 5
Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until the oil shimmers and flows quickly when you tilt the pan, about 90 seconds.
- 6
Add the ground beef and cook, using a wooden spoon to break it into small pieces (about 1/4 inch), until no pink remains, about 4 minutes.
- 7
Add the chicken pieces to the skillet and stir with the wooden spoon until the chicken is no longer pink on the outside, about 2 minutes.
- 8
Add the sliced onion to the skillet and stir until it begins to soften and becomes translucent at the edges, about 2 minutes.
- 9
Sprinkle 0.5 teaspoon salt and 0.25 teaspoon black pepper over the meat and onions, then stir for 10 seconds to distribute evenly.
- 10
Arrange the 8 corn tortillas in a single overlapping layer on top of the meat mixture, covering the surface completely.
- 11
Scatter the shredded cheese evenly over the tortillas, then sprinkle the jalapeño strips across the top.
- 12
Cover the skillet tightly with a lid (or aluminum foil if you do not have a lid that fits) and reduce heat to medium-low.
- 13
Cook covered for 12 minutes until the tortillas are soft and pliable, the cheese is melted, and the skillet smells fragrant.
- 14
Turn off the heat and leave the skillet covered for 2 minutes so the cheese sets slightly and flavors meld.
- 15
Remove the lid carefully, tilting it away from your face to avoid the hot steam.
- 16
Use tongs to lift one tortilla from the top layer and place it on a serving plate.
- 17
Using a wooden spoon, scoop up some of the meat and onion mixture from below and place it in the center of the tortilla.
- 18
Fold the tortilla in half or into thirds and place it seam-side down on the plate.
- 19
Repeat steps 16–18 with the remaining 7 tortillas, stacking them on the same plate or dividing among plates.
- 20
Scatter the chopped cilantro over the tacos and serve immediately while still warm.
Tools you’ll need
- 12-inch cast iron skillet
- Lid or aluminum foil to cover skillet
- Cutting board
- Chef's knife (8-inch)
- Wooden spoon
- Tongs
- Small bowl
- Serving plate
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