I used up the rest of the ingredients from my chimichanga, so these are made with honey chipotle chicken thighs, avocado lime crema, and quick-pickled onions and serranos (made with apple cider vinegar)
I used up the rest of the ingredients from my chimichanga, so these are made with honey chipotle chicken thighs, avocado lime crema, and quick-pickled onions and serranos (made with apple cider vinegar)
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Doubling tortillas is an old school trick for mass quantities. It adds structural stability and minimizes food loss from breaking. We also give em a light grilling or frying before using them too.
It’s also a very common practice in food trucks and street stalls in Southern California. That’s where most of my Mexican food influence comes from.
I love it when they serve 2 per taco. The filing is always more than enough for 1, so I split it across the extra tortilla. Double tacos FTW!