Tacos De Pollo

Recipe by Alskann
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 6
YIELD: 12 Tacos
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • FILLING
  • 3
    tablespoons oil
  • 12
    cup finely chopped white onion
  • 3
    fresh jalapenos, cut into thin strips with seeds and veins
  • 1 12
    cups tomatoes, finely chopped
  • 1 12
    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
  • 14
    teaspoon sea salt (to taste)
  • 2
    large tomatoes
  • 13
    cup white onion, finely chopped
  • 13
    cup loosely packed fresh cilantro, roughly chopped
  • THE TACO
  • oil (for frying)
  • 1
    cup salsa, de jitomate de michoacan
  • 2
    cups finely shredded lettuce or 2 cups cabbage
  • 34
  • 6
    tablespoons finely grated queso fresco (you can use monterey jack if you cannot find Mexican cheese)
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DIRECTIONS

  • 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.
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