TACO INGREDIENTS:

• Diego’s packet of either White Corn Tortillas, Yellow Corn Tortillas, or Street Taco Flour Tortillas

• ~500g *Chicken Carnitas Meat

• Canola, vegetable, or olive oil for frying the corn tortillas into crisp taco shells (better than store-bought!)

• *Pickled red onions (or store-bought or drained Fermented Red Cabbage)

• White cabbage, finely shredded

• Sour cream, thinned with a bit of water & favorite hot sauce (for taco/tostada topping under the meat)

• Crumbled feta cheese

• Optional: *Guacamole or 1 medium diced avocado

• Optional sides: *Mexican Rice, *Mexican Pinto Beans

• *Salsa Fresca or Salsa Verde (store-bought or try out Diego’s recipes)

TACO MAKING INSTRUCTIONS:

1. Prepare Soft Tortillas:

   • Warm the number of corn and/or flour tortillas you need according to the package instructions.

   • Keep the tortillas warm by placing them in a tortilla warmer or wrapping them in a clean tea towel.

2. Make Taco Shells:

   • In a medium pot or fry pan (with at least 7 cm of depth), heat enough oil to reach 177-180°C (use a candy thermometer to check the temperature).

   • Place 1 tortilla in the heated oil to soften.

   • Using tongs, gently fold the tortilla to create a taco shell shape. Hold it in place, ensuring the bottom half cooks golden and crisp (about 2 minutes).

   • Flip the shell and cook the other side, holding it up for around 2 minutes.

   • Lift the taco shell out and place it upside down on a paper towel-lined plate to drain.

   • Repeat the process, ensuring the oil temperature stays at 177-180°C, and place all taco shells in a covered dish lined with paper towels to keep warm.

3. Assemble the Tacos:

   • Place warmed tortillas or taco shells on the table along with bowls of hot fillings (like the chicken carnitas) and cold ingredients (like pickled red onions, shredded cabbage, sour cream, feta, guacamole, and avocado).

   • Let family and friends build their tacos to their liking, passing around the ingredients for taco masterpieces!

Optional Sides:

• Serve your chicken carnitas tacos with Mexican Rice and Mexican Pinto Beans for a full meal.

Note: For full recipe details, check out Diego’s website.