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.