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Cook1 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.
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
- 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)
- 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.