When I created basically this exact recipe on a lark for my book Mexico: One Plate at a Time, I had no idea that it would become the wild hit it has. I was inspired by two things: the room-temperature fillings that cooks fold into tacos in the Yucatan, and the creative fillings I’d been seeing pop up in carts and store-front taquerias specializing in tacos de guisados. Though that book focuses on recipes for classic dishes followed by contemporary spin-offs, there’s no classic equivalent for this filling. It’s just crowd-pleasing flavors wrapped in the comforting embrace of warm tortillas.
If a creamier version appeals, you can replace the vinegar and oil with 1/2 cup (or a little more) of good-quality mayonnaise.
Servings: 4cups, filling 12 to 16 tacos, serving 4 as a casual meal
Ingredients
|
Instructions
In a large bowl, whisk together the vinegar, olive oil and chipotles. Season highly with salt, usually about a generous ¼ teaspoon. Add the cabbage, carrot, onion, cilantro, chicken and avocado. Toss everything together and let stand for 15 minutes. Taste and season with additional salt if necessary. Scoop into a shallow, wide serving bowl and dust generously with the cheese. Set on the table with the warm tortillas and you’re ready for some great roll-them-yourself tacos.
