TACOS DE POLLO

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These chicken tacos can be simple to prepare, with practice. They are VERY delicious and addicting. In Mexico they are usually served for supper but they make a wonderful light lunch also. This is authentic and made from scratch. The flavorful results are well worth the effort. The salsa and filling can be made a day or two ahead and refrigerated. To simplify things even more you can purchase a rotisserie chicken from the deli instead of poaching your own. Prep time does not include cooking time.

Provided by Alskann

Categories     Lunch/Snacks

Time 1h45m

Yield 12 Tacos, 6 serving(s)

Number Of Ingredients 22

1 large whole chicken breast, with bone and skin (or you can use boneless chicken breasts)
3 (15 ounce) cans chicken broth (or enough to cover chicken)
water, if needed to cover
3 tablespoons oil
1/2 cup finely chopped white onion
3 fresh jalapenos, cut into thin strips with seeds and veins
1 1/2 cups tomatoes, finely chopped
1 1/2 cups shredded chicken (pollo deshebrado para tacos)
3 tablespoons chicken broth
sea salt, to taste
2 garlic cloves, peeled and roughly chopped
4 serrano chilies
1/4 teaspoon sea salt (to taste)
2 large tomatoes
1/3 cup white onion, finely chopped
1/3 cup loosely packed fresh cilantro, roughly chopped
12 small corn tortillas
oil (for frying)
1 cup salsa, de jitomate de michoacan
2 cups finely shredded lettuce or 2 cups cabbage
3/4 cup creme fraiche
6 tablespoons finely grated queso fresco (you can use monterey jack if you cannot find Mexican cheese)

Steps:

  • TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.).
  • Cut the chicken breast in half.
  • Put the chicken in a pot, cover with broth. Add water if needed.
  • Cover and bring to a simmer.
  • Continue simmering until chicken is just tender but not soft, about 25 minutes.
  • Set aside to cool in broth.
  • When cool, strain and strip the meat from the bone, discard the bone.
  • Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor.
  • Reserve the broth for other use, saving 3 Tablespoons for taco filling.
  • ***While the chicken is poaching, make the SALSA DE JITOMATE DE MICHOACAN:.
  • (Chiles and tomatoes can be broiling at the same time).
  • Place the chiles under the broiler until slightly charred and blistered; set aside to cool.
  • Line a small shallow pan with foil.
  • Add whole, unpeeled tomatoes.
  • Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
  • Set aside to cool.
  • Place the garlic, chiles, and salt together in food processor or blender.
  • Process to a rough paste.
  • Gradually add the unpeeled tomatoes; blending well after each addition.
  • The sauce will have a rough texture.
  • Add the onion and cilantro; stir well.
  • TACO FILLING:.
  • Heat the oil in a heavy skillet.
  • Add onion and chile strips; saute for 1 minute but do not brown.
  • Add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed.
  • Add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes.
  • Set aside to cool slightly.
  • THE TACOS:.
  • Place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick.
  • Repeat with remaining tortillas and filling.
  • Heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep.
  • Place the tacos a few at a time in the hot oil, open part down.
  • Fry gently, turning occasionally until the tacos seal.
  • Remove the toothpics and pace on serving plate.
  • Open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.

Nutrition Facts : Calories 329.6, Fat 20.6, SaturatedFat 8.3, Cholesterol 40.8, Sodium 1133.1, Carbohydrate 29.1, Fiber 5.2, Sugar 6.6, Protein 9.7

Kanxi Tamang
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These tacos were amazing! The chicken was cooked to perfection and the flavors were out of this world. I will definitely be making these again.


maria ramirez
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Meh. I've had better.


Jp Gouws
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These tacos were just okay. The chicken was a bit dry and the flavors were not very exciting.


Raiyhan kibria
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I was disappointed with this recipe. The chicken was dry and the flavors were bland. I would not recommend it.


Waseem Ahmed
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These tacos were so easy to make and they were delicious! I will definitely be making them again.


Hlei Curry
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I've made these tacos several times and they are always a hit. The chicken is always cooked perfectly and the flavors are amazing. I highly recommend this recipe.


SWEETI HOME
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These tacos are delicious! The chicken is juicy and flavorful, and the toppings are fresh and flavorful. I will definitely be making these again.


Ndiwalana Grece
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I love this recipe! It's so easy to follow and the tacos always turn out great. I highly recommend it.


Rofayda Moheamd
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These tacos were amazing! The chicken was cooked to perfection and the flavors were out of this world. I will definitely be making these again.


md samir
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Meh. I've had better.


yazan abo akel
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These tacos were just okay. The chicken was a bit dry and the flavors were not very exciting.


Mithso Mhlobo
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I tried this recipe and it was a disaster. The chicken was dry and the flavors were bland. I would not recommend this recipe.


Momina Hassan
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Yum! I love these tacos. They are so easy to make and always a crowd-pleaser.


Ben Mula
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Great recipe! I made these tacos for my family and they loved them. The chicken was cooked perfectly and the flavors were amazing.


Zamin Malik
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These tacos were a hit! The chicken was flavorful and juicy, and the toppings were fresh and delicious. I would definitely make these again.


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