Taco Stack

Method18 steps · about 40 min

1. 1

   Step 1: Choose either the pork route in steps 2–4 or the chicken route in steps 5–8; make one meat filling. Preheat the oven to 180°C / 350°F. Have the corn thawed if frozen, deseed and dice the tomatoes, slice the scallion greens and grate the cheese. Keep the three separate pan-oil supplies apart.

2. 2

   Step 2: For the pork route only, thaw frozen ready-cooked carnitas in the refrigerator before cooking. Heat the separate 1 tbsp pork-pan olive oil in a large frying pan over high heat. If choosing chicken, skip steps 2–4.

   Uses Pork route only: 1 tbsp pork-pan olive oil

3. 3

   Step 3: For the pork route, add all 3 cups ready-cooked shredded carnitas. Leave it without flipping until the underside is golden and the pork is thoroughly hot throughout, at least 74°C / 165°F.

   Uses Pork route only: all the hot pork-pan oil · Pork route only: 3 cups ready-cooked shredded carnitas

4. 4

   Step 4: For the pork route, lift out all the hot carnitas, scraping up the browned bits, and set it aside. Continue at step 9; do not also cook the chicken ingredients.

   Uses Pork route only: all browned carnitas and scraped-up crisp bits

5. 5

   Step 5: For the chicken route only, toss all 600 g raw chicken slices with the garlic powder, cumin, paprika, oregano, cayenne (to taste), chicken salt, black pepper and juice of its whole lime. Skip this and steps 6–8 if choosing pork.

   Uses Chicken route only: 600 g raw boneless skinless chicken thigh, in 1 cm slices; only for chicken route · Chicken route only: 1 tsp garlic powder, chicken route only · Chicken route only: 2 tsp ground cumin, chicken route only · Chicken route only: 1 tsp paprika, chicken route only · Chicken route only: ½ tsp dried oregano, chicken route only · Chicken route only: 1 pinch cayenne, chicken route only; adjust heat to taste · Chicken route only: 1½ tsp salt, chicken route only · Chicken route only: Black pepper, chicken route only, to taste

6. 6

   Step 6: For the chicken route, heat its separate 1 tbsp olive oil in a large frying pan over high heat.

   Uses Chicken route only: 1 tbsp chicken-pan olive oil

7. 7

   Step 7: For the chicken route, add all the seasoned chicken and sauté until browned and fully cooked, at least 74°C / 165°F throughout.

   Uses Chicken route only: all seasoned raw chicken · Chicken route only: all the hot chicken-pan oil

8. 8

   Step 8: For the chicken route, lift all the cooked chicken from the pan and let it cool briefly until safe to handle. Roughly chop it into smaller pieces or shred it with forks, then keep the whole cooked batch for the stack filling instead of the pork.

   Uses Chicken route only: all cooked chicken lifted from the pan

9. 9

   Step 9: Heat the separate 1 tbsp salsa-corn olive oil in a large pan over high heat. Add all the corn and sauté for about 2 minutes, until charred to your liking.

   Char salsa corn · 2 minUses 1¼ cups corn kernels, thawed if frozen · 1 tbsp olive oil for the salsa corn

10. 10

    Step 10: Let the corn cool slightly, then toss with all the deseeded diced tomatoes, scallion greens, juice of the half lime and salsa salt and pepper. Keep some salsa separate for the final topping; the rest goes between the stack layers.

    Uses All charred corn and its oil · 1 punnet cherry tomatoes, deseeded and diced; no mass specified · Green parts of 2 scallions, sliced · Juice of ½ lime for salsa · Salt and pepper for salsa, to taste

11. 11

    Step 11: Have the one chosen meat filling ready: all 3 cups browned carnitas from the pork route, or all the cooked chopped chicken from the chicken route. Divide the chosen filling into six equal shares for the six meat layers across two stacks.

    Uses Pork route only: all 3 cups prepared carnitas · Chicken route only: all the cooked chicken batch

12. 12

    Step 12: Place all eight corn tortillas on the oven shelves and bake their first side for 3–5 minutes, checking from 3 minutes, until a little stiff but not browned.

    Warm tortilla first side · 3 minUses 8 small corn tortillas, about 6 inches across

13. 13

    Step 13: Turn all eight tortillas and bake the second side for another 3–5 minutes, checking from 3 minutes, until slightly stiff but still not browned. Keep four tortillas for each stack.

    Warm tortilla second side · 3 minUses All eight partly warmed tortillas

14. 14

    Step 14: Place one warmed tortilla on a baking tray and add one of the six meat shares, some layering salsa and a share of the first stack’s ¾ cup cheese. Repeat with two more tortillas and meat/salsa/cheese layers, using all three meat shares and all ¾ cup cheese for this stack. Put its fourth tortilla on top without filling. Keep the reserved topping salsa separate.

    Uses Four warmed tortillas · Three of the six equal meat shares for the first stack · Salsa for three layers of the first stack; keep topping separate · ¾ cup Monterey Jack for the first stack

15. 15

    Step 15: Build a second four-tortilla stack in the same way with the remaining three meat shares, remaining layering salsa and the remaining ¾ cup cheese. Keep the final topping salsa separate; all six meat shares and all 1½ cups cheese are now in the two stacks.

    Uses The remaining four warmed tortillas · The remaining three meat shares for the second stack · Remaining layering salsa for the second stack, excluding topping salsa · Remaining ¾ cup Monterey Jack for the second stack

16. 16

    Step 16: Bake both assembled stacks for about 10 minutes, until thoroughly hot throughout, at least 74°C / 165°F in their centres, and the cheese is melted. Continue as needed to reach those endpoints.

    Heat assembled taco stacks · 10 minUses The whole first stack · The whole second stack

17. 17

    Step 17: Remove both hot stacks from the oven.

    Uses Both hot baked stacks

18. 18

    Step 18: Top the two stacks with all the reserved salsa and your choice of sour cream, cilantro, chopped jalapeño and diced avocado. Serve as two large or four smaller portions.

    Uses Both finished hot stacks · All the reserved topping salsa · Sour cream for optional topping, as desired · Fresh cilantro for optional topping, as desired · Finely chopped jalapeño for optional topping, as desired · Diced avocado for optional topping, as desired