We know, we know, we’re so capricious: Yesterday we were all about Brazil and its feijoada, a hearty party stew indeed. But Mexico just wrapped a big game (no spoilers here!), and if there’s a better party than a taco party, well, tell us in the comments, because you’re in for an argument, there.
Sure, you can do carnitas, but it can take a little bit of time to get it right. This chicken recipe, on the other hand, is ideal if you’ve recorded the game to play at home after work.
Bust out some homemade guacamole to throw alongside it, serve with your hot sauce of choice, or some minced jalapeños, and build a party around that. Maybe throw together some margs (or serve smoky half-Mezcal, half-tequila rendition), or make some flan to serve for dessert.
If Mexico’s your team, you lucked out, because it’s a nation with arguably some of the world’s best food.
Roasted Chicken Tacos
From Everyday Food
1 whole chicken (about 3 pounds), rinsed and patted dry (giblets removed)
Coarse salt and ground pepper
12 white corn tortillas
1 small white onion, diced small
1 small bunch fresh cilantro, leaves roughly chopped
1 lime, cut into wedges
Place a cast-iron skillet or other heavy ovenproof pan in oven; preheat oven to 450 degrees. Season chicken inside and out with salt and pepper.
Carefully remove skillet from oven; place chicken in skillet. Roast until juices run clear when chicken is pierced between breast and leg or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, about 35 minutes. Cover chicken loosely with foil and let rest 15 minutes. Shred meat into bite-size pieces.
Heat each tortilla over a gas flame, or stack them, wrap in foil, and warm in turned-off oven 10 minutes. Fill tortillas with chicken, onion, cilantro, and avocado. Serve tacos with lime wedges.