These tacos are simple to prepare and quite delicious. They are usually served for supper in Mexico, but they can be used as a light lunch dish or as a main course to follow a ceviche or light soup.
Total Timeunder 1 hour
Recipe Coursemain course
Taste and Texturecrunchy, meaty, savory, spiced
- 3 tablespoons chicken fat or oil
- ½ cup (125 ml) finely chopped white onion
- 3 fresh chiles jalapenos, cut into thin strips with seeds and veins
- 1½ cups (375 ml) finely chopped, unpeeled tomatoes
- 1½ 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
- ¾ cup (190 ml) crème fraïche
- 6 tablespoons finely grated queso fresco or añejo
First make the filling. Heat the chicken fat, add the onion and chile strips, and fry for 1 minute; they should not brown. Add the tomatoes and cook for another 3 minutes, until some of the juice has been absorbed. Add the shredded chicken, broth, and salt and cook until the mixture is almost dry and shiny-about 8 minutes. Set aside to cool slightly. Put a little of the filling across the tortillas, roll, and secure with a toothpick.
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. Fry gently, turning them from time to time; once they are sealed, you can remove the toothpick. Place 2 tacos on each plate. 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.
1989, 2008 Diana Kennedy