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Chicken Tacos

Food.and.film's picture
Ingredients
  Boneless, skinless, chicken breasts 8 Ounce (2 Breasts, 4 Ounce Each)
  Olive oil 2 Tablespoon
  Tomatoes 2 Medium, cut into 1/2-inch dice
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Bay leaves 4
  Soft corn tortillas 12 Small
  Vegetable oil 2 Cup (32 tbs)
  Sour cream 1 Tablespoon
  Guacamole 1 Tablespoon
  Mexican salsa 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Season the chicken fillets with salt and pepper to taste.
Place in a small skillet and add just enough water to cover.
Over moderately high heat, bring to a boil.
Reduce the heat to moderately low and simmer, covered, until firm to the touch, about 5 minutes.
Cool, then shred into long, thin strips.
Heat the olive oil in a medium saute pan or skillet over moderately high heat.
Add the tomatoes, onion, garlic, and bay leaves.
Reduce the heat to medium and cook until the onions are softened, 7 to 10 minutes.
Add the chicken and simmer, partially covered, for 15 minutes.
Remove from the heat and discard the bay leaves.
Place about 1 tablespoon of the chicken mixture in the center of each tortilla.
Roll and secure with a toothpick.
In a moderately large skillet, heat the vegetable oil to 375° F.
Working with only a few tacos at a time, fry them until golden brown, about 5 minutes, turning frequently.
Do not overcrowd the pan or the tacos will not brown properly.
Drain on paper towels.
To serve, cut the tacos in half and place on a large ceramic serving platter, accompanied by bowls of sour cream, Guacamole, and Salsa Mexicana.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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