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1
Heat 3 tablespoons lard or oil in a skillet over medium-high heat.
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2
Add the garlic and jalapenos and cook until fragrant, about 10 seconds.
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3
Add the onion and cook until softened, about 5 minutes.
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4
Stir in the tomatoes and cook for 10 minutes or so, until their juices are released, then add the chicken.
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5
Cook until all the liquid is absorbed, 5 to 10 minutes, then season with salt and pepper and remove from the heat.
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6
Add at least 2 inches of lard or oil to a heavy skillet or saucepan.
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7
Heat to 350F (the fat will be shimmering, and a piece of taco will sizzle when added to it; or use an instant-read thermometer).
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8
Spread the chicken over one half of each tortilla.
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9
Fold the tortilla in half and secure with a toothpick.
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10
When the oil reaches 350F, gently slide the tacos into the oil and cook, turning occasionally, until crisp and golden, about 5 minutes.
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11
Do not overcrowd; work in batches if necessary.
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12
Drain on paper towels, remove the toothpicks, add lettuce and cheese, and serve.
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13
Roast or broil the tomatoes and onion, preferably over a charcoal or wood fire, before cooking in the skillet.
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14
Substitute tomatillos for the tomatoes.
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15
In step 3, roll the tacos into cylinders and secure with a toothpick.
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16
Proceed as directed and serve on a bed of the lettuce, topped with the cheese.
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17
Do not fry.
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18
Instead, set up a steamer and steam the unfilled tortillas until softened, about 15 minutes.
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19
They can also be toasted lightly in a dry skillet, just until warm (do not brown).
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20
Fill them with the chicken, lettuce, and cheese and serve.
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21
Little guys, great for snacks or hors doeuvres: Substitute tortilla chips for the tortillas.
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22
Place a spoonful of the chicken mixture on each tortilla chip and top with cheese and lettuce.
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23
Omit the first seven ingredients.
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24
Use Shredded Pork (page 396) to fill the tacos.
