Weeknight Taco Spread
Cover the counter and load it up — this is taco night done right without much actual cooking. The star is a quick chicken carnitas: rotisserie or leftover roast chicken hit with warm spices, orange, and lime, then crisped in a hot pan until the edges caramelize. Pile it into tortillas alongside all the toppings and finish everything with a spoonful of Mexican chili crisp — smoky dried chiles, toasted pepitas, crispy shallots, all suspended in chile-infused oil. The cleanup is one satisfying roll of the paper.
Mexican Chili Crisp
Servings: 1.5 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 1 cup neutral oil (grapeseed or avocado)
- 2 shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 6 dried chiles de árbol, stems removed
- 1 dried ancho or mulato chile, torn into pieces
- 3 tbsp raw pepitas (pumpkin seeds)
- 2 tbsp raw sesame seeds
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp dark brown sugar
- 1 tsp soy sauce or tamari
- 1 tsp apple cider vinegar
- 1½ tsp flaky sea salt
Instructions
- Make the chili crisp: Pour the oil into a small saucepan or skillet over medium heat. Add the shallots and garlic and cook, stirring occasionally, until they turn deep golden and begin to crisp — about 6–8 minutes. Watch carefully; they go from golden to burnt fast. Add the chiles de árbol and ancho chile to the pan and cook for 60–90 seconds until the chiles darken slightly and smell toasty (not burned). Then add the pepitas and sesame seeds and stir constantly for 30 seconds until the pepitas begin to pop. Remove the pan from heat. Immediately stir in the smoked paprika, cumin, and brown sugar. The residual heat will bloom the spices. Let the oil cool for 2 minutes. Stir in the soy sauce and apple cider vinegar. Season with the flaky sea salt. Taste and adjust: more vinegar for brightness, more salt, more árbol if you want heat.
- Let cool to room temperature. Transfer to a clean jar. Stir before each use. Keep refrigerated for up to 3 weeks.
Weeknight Chicken Carnitas Tacos
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients
- For the Carnitas:
- 3 cups shredded rotisserie or leftover roast chicken
- 2 tablespoons olive oil or neutral oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Zest and juice of 1 orange
- Juice of 1 lime
- 2 tablespoons chicken broth or water
- For the Taco bar:
- Warm flour and corn tortillas, wrapped in a towel
- Shredded iceberg or romaine
- Diced tomato or halved cherry tomatoes
- Shredded Mexican blend or cotija cheese
- Simple guacamole
- Sour cream
- Quick pickled red onion
- Fresh cilantro, roughly torn
- Sliced jalapeños, fresh and pickled
- Lime wedges, cut generously
- Your favorite jarred salsa — no shame
- Hot sauce selection
Instructions
- Make the carnitas: Heat oil in a large skillet over medium-high heat. Add the shredded chicken in an even layer and let it sit undisturbed for 2–3 minutes until the bottom gets crispy and golden. Add all the spices and toss to coat. Pour in the orange juice, zest, lime juice, and broth. Let it sizzle and reduce for another 2 minutes, tossing once or twice, until the liquid is mostly absorbed and the chicken is caramelized at the edges. Taste and adjust salt. Serve immediately.
- Set up the Taco Bar: Apply Reynolds Kitchens Countertop Prep Paper to your countertop and set out all the ingredients for your taco bar. Serve with the warm carnitas. Everyone makes their tacos and enjoys it!
