Authentic Hardshell Tacos

Quetzalcoatl Macias in the kitchen to make authentic, homemade hard-shell tacos using leftover rotisserie chicken.
Authentic, homemade hard-shell tacos using leftover rotisserie chicken. Macias says it’s a great way to free up space in your fridge, while enjoying an easy-to-make delicious meal for the whole family.

  • INGREDIENTS/RECIPE:

    The first step is to purchase fresh, Sinaloa Hawaiian Tortillas from your local grocery store. Pour some vegetable oil in a pan and while that’s heating up, warm up some tortillas in the microwave to make them pliable.

    You can stuff them with any kind of meat, whether it be chicken or beef, shrimp or even just vegetables and cheese. Fold them over and to make life simpler, connect one end of the tortilla with the other using toothpicks. This way, you can avoid having to hold them with tongs over the hot, crackling oil as you fry them.

    When ready, insert one taco at a time into the oil and let each side fry for about 20 to 30 seconds then flip. When you see the tortilla turning a light brown and getting crisp, remove the taco and place them on a plate with a paper towel to drain the oil.

    After the cooking, stuff the tacos with cheese, lettuce, tomato, sour cream and salsa.

Easy-to-make Chicken and Shrimp Fajitas with Sinaloa Tortillas

Looking to try a new recipe for lunch or dinner? Try making these Shrimp and Chicken Fajitas! HI Now host Jobeth Devera is in the kitchen with CEO and Corporate Chef of Sinaloa Tortillas, Cuauhtemoc Macias, learning how to prepare the dish the right way. What is a fajita? Macias says it’s any grilled meat served as a taco on a flour or corn tortilla. Although this recipe uses shrimp and chicken specifically, you can substitute any protein you prefer.

  • INGREDIENTS:

    Shrimp (De-veined and sliced in half)

    Chicken thighs (Cut into 1.5 in. pieces)

    Bell Peppers (red, yellow, green and cut into strips)

    Jalapeno or Serrano Chile’s (Cut into Strips)

    Tomatoes (Cut to Wedges)

    White Onion (Julianne)

    Lime (Cut in Half)

    INSTRUCTIONS:

    Add chicken thigh pieces to a hot flat grill (wok or large pan can be alternatives )

    Season chicken pieces and brown

    Add shrimp, vegetables on top of chicken (except tomato), and season

    Once vegetables have begun to soften, add tomato wedge. Flip all until fully cooked.

    Transfer to hot cast iron skillet to serve

    Hit with a lime wedge to finish

Cheese Enchiladas and Tomatillo Sauce

Cuauhtemoc Macias, the CEO of Sinaloa Hawaiian Tortillas, making cheese enchiladas with a homemade green tomatillo sauce.

See video for full recipe.

Leftover Tacos

Sinaloa Tortilla's owner , Ysidro Macias shows us how to make hard shell tacos , using leftovers found in your refrigerator. Today is huli huli chicken tacos , poke tacos , and kalua pig tacos.

See video for full recipe.

Mexican Pizza

Chief Operating Officer Xicotencatl Macias Showing us his Favorite way to chow down on some Mexican pizza!

See video for full recipe.

Chicken and Poke Flautas

Quetzalcoatl Macias Giving us a Hawaiian take on a Mexican classic! Who Knew poke would taste so good on a tortilla ;)

See video for full recipe.