As simple as a crispy chicken taco sounds, it really is quite delicious when prepared with homemade tortillas. Not saying that they would not be tasty with a store bought tortillas. But once you have had the homemade tortilla, it’s kind of hard to go back, lol!
I am not ashamed to say that I am a corn tortilla snob!
When you grow up with dad testing corn masa for tortillas in his garage and enjoying fresh tortillas, you are spoiled for life! I used store bought tortillas when I was first learning to cook. But once I learned how to prepare my own corn tortillas, I never looked back.
A taco is only as good as the spicy salsa running down your arm!
I make it a habit to always have several varieties of salsa in my refrigerator at all times. Three salsa’s that I am never out of are salsa macha, serrano taqueri-style salsa and a spicy chile de arbol salsa! And how about those pickled onions pickled onions? I love them!
Take a shortcut and purchase a roasted chicken!
In a pinch, I will purchase a rotisserie chicken for my favorite recipe. Unless I specifically need a good chicken broth for my recipe, I will opt for this shortcut.
A La Mexicana?
Whenever you see a dish referred to as “A La Mexicana”, it’s because the main ingredients include tomato, onion and green chile peppers. Featured today is a super easy recipe for Pollo(Chicken) a La Mexicana.
Homemade Corn Tortillas!
Besides having the satisfaction of knowing you prepared your own tortillas, they are delicious! Homemade tortillas hold up so much better. As long as you use them while they are still warm.
Tacos Dorados de Pollo!
Crispy Chicken Tacos-Pollo a La Mexicana
- 3 tbsp Grapeseed or olive oil
- 1/2 cup onion diced
- 3 cloves of garlic minced
- 1 jalapeño minced
- Pepper to taste
- Salt to taste
- 3 Roma tomatoes diced
- 2 tsp chicken bouillon powder
- splash of vinegar
- 4 cup previously cooked shredded chicken
- 12 homemade or store bought corn tortillas
- 2 cups canola oil
- 3 cups lettuce shredded
- 2 Roma tomatoes diced
- 1 cup your favorite salsa see recipe links
- 1 cup Cotija Cheese crumbled
- 1 cup pickled onions see recipe link
- lime wedges
- In a skillet add 3 tablespoons of oil. Heat to medium.
- After a few minutes, add the onion, garlic and jalapeño. Season lightly with salt and pepper. Saute for 5-6 minutes.
- Add the roma tomatoes, 2 teaspoons of chicken bouillon and splash of vinegar. Cook for 5-6 minutes.
- Add the chicken. Mix well. Continue cooking at a steady simmer until sauce thickens and reduces. Taste for salt as the chicken cooks down. The less broth is has, the better for this recipe. Cover and let cool.
- If using homemade tortillas, go ahead and prepare them now. Keep the tortillas warm in a tortillera or basket. It's ok if chicken is cold when you assemble tacos. If using store bought tortillas, warm them on a comal(griddle) until soft. Store them in a tortilla warmer.
- When ready to fry tacos, preheat 2 cups of oil in a deep skillet for 5-7 minutes.
- Take about 2 full tablespoons of the chicken filling and fill and fold over each tortilla. If using store bought tortillas, you may have to use a toothpick to keep tacos from opening. Place filled tacos on a plate or dish. Once oil is hot enough, carefully add 4-5 tacos into hot oil. Fry for 4-5 minutes per side or until crispy. Turn as needed. Transfer fried tacos into a bowl lined with paper towels, standing up. This will allow excess oil to drain out.
- Garnish tacos with lettuce, tomato, cheese, onions and salsa.
OMG! These look and sound so good! It’s 11:30pm and everything is closed (NYC) or I’d probably be out getting the ingredients right now.
Hi Cheryl! I am in New York State as well. Please stay safe.
I have eaten & still eat (as I type), more than my gringo share of tacos & I have never seen or heard of this method of frying the filled taco, but it makes so much sense. I too am a corn tortilla snob, having started my taco life on construction crews that brought tacos from home every day along with their own electric frying pan with oil. My new best way for making tacos. The methods you use, no matter how small, are key to good vs excellent & authentic. Stay safe, god bless & keep it coming. Thank you.
Hi Robert! Thank You! The tacos are really fried this way in Mexico. This way we don’t have to fuss with filling them afterwards, except for all those fresh garnishes. Stay safe and keep cooking!
I was raised in So Cal right next to the Baja border. This is how we’ve always eaten our tacos. I too am a corn tortilla snob. But I’ve always been afraid to make my own. I live in Kansas now and the corn here are thick and awful! I think you’ve convinced me to challenge myself ❤️❤️❤️ I love all your recipes. Thank you
Oh, good Lorie! Yes, please try and prepare your own tortillas! The key os to practice, practice! It took me a while to learn, but now we have so many outlets that we can source to learn faster. Good luck! I am here if you have any questions!
can you recommend a tortilla press that makes thin tortillas?
Can this be done with ground beef and potatoes?
Sending praises from Nor Cal! These were a hit last night and a nice switch up from the way I typically make chicken tacos. Super delicious, my daughter is a skinny little thing but when it comes to tacos she can really find a place to store them and she didn’t hesitate with these lol. I didn’t have all the ingredients I needed for your salsas (I wish I did!) so I improvised and made some of my grandmothers simple salsa that she always keeps on hand. Looking forward to digging into your site and finding more delicious recipes!
Thank you for this!
Thank you so much Victoria! I really appreciate you taking the time to leave me a comment and feedback on the recipe. I am so happy you all enjoyed the tacos!
I made your crispy chicken taco recipe recipe for dinner tonight. They are so delicious!!! Thank You.
Hi Chad! I am so happy you enjoyed the recipe! I appreciate you taking the time to send me some feedback.