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1
Rinse chicken breast in cold water and add to a large pot.
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2
Cover with water and add 4 smashed garlic cloves and 1 tablespoon of salt.
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3
Bring to a boil over medium heat.
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4
Reduce the heat and simmer, uncovered, until chicken is cooked through, about 25 minutes.
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5
Drain and transfer to a large bowl.
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6
Shred the chicken when it is cool enough to handle.
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7
Set aside 4 cups of chicken.
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8
Put the tomatoes in a large pot and cover with water.
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9
Bring to a boil, then reduce the heat and simmer until cooked through and soft, about 15 minutes.
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10
Transfer the tomatoes to a blender along with the remaining tablespoon of salt, whole cloves, peppercorns, white onion and remaining garlic clove.
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11
Puree until smooth.
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12
Add 2 tablespoons of corn oil to a large pan, over medium-high heat.
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13
Once hot, add the tomato puree, bay leaves and the shredded chicken and stir.
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14
Simmer until the mixture has thickened, about 10 minutes.
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15
Stir in the cream and bread crumbs and simmer until mixture has thickened again, about 4 to 5 more minutes.
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16
Mixture will be moist but not too wet, which will be perfect for filling the tacos.
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17
Preheat the canola oil in a deep-fryer to 350 degrees F.
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18
Heat the tortillas on a hot comal or dry skillet over medium heat for a minute.
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19
This will prevent them from breaking when rolling into a taco.
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20
Put 1 to 2 tablespoons of the filling on each tortilla and roll.
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21
You can insert wooden toothpicks through 2 tacos at a time, so they will fry evenly and hold their shape.
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22
Once the oil is hot, dip the taco pairs in the hot oil.
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23
Fry until the tacos have crisped and gained a golden color, about 2 to 3 minutes.
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24
You may want to flip for another minute to the other side.
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25
Remove from the oil and put on a plate or tray covered with paper towels.
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26
Arrange the tacos on a serving platter and garnish with cilantro.
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27
Serve alongside Salsa Verde Pueblera.
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28
Cook's Note: If you don't want to fry the tacos, roll them, and toast them over a hot comal or dry skillet.
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29
Toast and turn until they are crisp enough to your liking.
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30
It will take about 5 minutes per side.
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31
A viewer, who may not be a professional cook, provided this recipe.
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32
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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33
Rinse the tomatillos under cold water.
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34
Put them in a pot and cover them with water.
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35
Bring to a boil, over medium heat.
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36
Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.
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37
Add the tomatillos to a blender along with the chile, the garlic clove and a teaspoon of salt.
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38
Puree until smooth.
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39
Stir in the chopped cilantro and onion.
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40
Taste for salt and add more, if necessary.
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41
Pour into a serving bowl and garnish with cheese, if desired.
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42
A viewer, who may not be a professional cook, provided this recipe.
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43
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
