1 hr 45 mins
1 hr 10 mins
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.
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Units: US | Metric
POLLO DESHEBRADO PARA TACOS (poached chicken)
- 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
SALSA DE JITOMATE de MICHOACAN
- 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
- 1TO POACH THE CHICKEN:(or for a short-cut pick up a rotisserie chicken and shred it.).
- 2Cut the chicken breast in half.
- 3Put the chicken in a pot, cover with broth. Add water if needed.
- 4Cover and bring to a simmer.
- 5Continue simmering until chicken is just tender but not soft, about 25 minutes.
- 6Set aside to cool in broth.
- 7When cool, strain and strip the meat from the bone, discard the bone.
- 8Finish shredding chicken. If desired, you can shred some of the skin into the meat for extra flavor.
- 9Reserve the broth for other use, saving 3 Tablespoons for taco filling.
- 10***While the chicken is poaching, make the SALSA DE JITOMATE DE MICHOACAN:.
- 11(Chiles and tomatoes can be broiling at the same time).
- 12Place the chiles under the broiler until slightly charred and blistered; set aside to cool.
- 13Line a small shallow pan with foil.
- 14Add whole, unpeeled tomatoes.
- 15Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
- 16Set aside to cool.
- 17Place the garlic, chiles, and salt together in food processor or blender.
- 18Process to a rough paste.
- 19Gradually add the unpeeled tomatoes; blending well after each addition.
- 20The sauce will have a rough texture.
- 21Add the onion and cilantro; stir well.
- 22TACO FILLING:.
- 23Heat the oil in a heavy skillet.
- 24Add onion and chile strips; saute for 1 minute but do not brown.
- 25Add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed.
- 26Add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes.
- 27Set aside to cool slightly.
- 28THE TACOS:.
- 29Place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick.
- 30Repeat with remaining tortillas and filling.
- 31Heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep.
- 32Place the tacos a few at a time in the hot oil, open part down.
- 33Fry gently, turning occasionally until the tacos seal.
- 34Remove the toothpics and pace on serving plate.
- 35Open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.
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Nutritional Facts for Tacos De Pollo
Serving Size: 1 (516 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 329.6
- Calories from Fat 185
- Total Fat 20.6 g
- Saturated Fat 8.3 g
- Cholesterol 40.7 mg
- Sodium 1133.0 mg
- Total Carbohydrate 29.1 g
- Dietary Fiber 5.2 g
- Sugars 6.6 g
- Protein 9.6 g
The following items or measurements are not included:
whole chicken breasts