Crispy Chicken Tacos-Pollo a La Mexicana
Easy Mexican recipes that are delicious and prepared in a timely manner. Once you try these crsipy chicken tacos, your family will ask for them once a week!
Servings 6 Servings
Ingredients
- 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
Instructions
- 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.
Notes
If you are using homemade corn tortillas, the best time to use them is when they are freshly made and warm. This gives you the most flexible corn tortilla for tacos, flautas and enchiladas!