Chicken Tacos Recipe

Name: Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons chicken fat or oil; 1/2 cup (125 ml) finely chopped white onion; 3 fresh chiles jalapenos, cut into thin strips with seeds and veins; 1 1/2 cups (375 ml) finely chopped, unpeeled tomatoes; 1 1/2 cups (375 ml) poached chicken for tacos; 3 tablespoons chicken broth; Sea salt to taste; 12 5-inch (12.5 cm) corn tortillas; Safflower oil for frying; 1 cup (250 ml) Cooked Tomato Sauce, Sierra de Puebla and Micboacan; 2 cups (500 ml) finely shredded lettuce or cabbage; 3/4 cup (190 ml) creme fraiche; 6 tablespoons finely grated queso fresco or anejo

Servings: persons

3 tablespoons chicken fat or oil
1/2 cup (125 ml) finely chopped white onion
3 fresh chiles jalapenos, cut into thin strips with seeds and veins
1 1/2 cups (375 ml) finely chopped, unpeeled tomatoes
1 1/2 cups (375 ml) poached chicken for tacos
3 tablespoons chicken broth
Sea salt to taste
12 5-inch (12.5 cm) corn tortillas
Safflower oil for frying
1 cup (250 ml) Cooked Tomato Sauce, Sierra de Puebla and Micboacan
2 cups (500 ml) finely shredded lettuce or cabbage
3/4 cup (190 ml) creme fraiche
6 tablespoons finely grated queso fresco or anejo

1
First make the filling.
2
Heat the chicken fat, add the onion and chile strips, and fry for 1 minute; they should not brown.
3
Add the tomatoes and cook for another 3 minutes, until some of the juice has been absorbed.
4
Add the shredded chicken, broth, and salt and cook until the mixture is almost dry and shiny-about 8 minutes.
5
Set aside to cool slightly.
6
Put a little of the filling across the tortillas, roll, and secure with a toothpick.
7
Heat enough oil in a frying pan to cover liberally the bottom (it should not be deep) and put some of the tacos-open part down-into the oil.
8
Fry gently, turning them from time to time; once they are sealed, you can remove the toothpick.
9
Place 2 tacos on each plate.
10
Open them a little and insert, or put over the top, some of the sauce, strew with lettuce, add a large tablespoon of cream, and sprinkle with the cheese.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons chicken fat or oil, 1/2 cup (125 ml) finely chopped white onion, 3 fresh chiles jalapenos, cut into thin strips with seeds and veins, 1 1/2 cups (375 ml) finely chopped, unpeeled tomatoes, and more.

Yes, Chicken Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tacos

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