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Crispy Fried Tacos with Salsa Verde

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Crispy Fried Tacos with Salsa Verde

Crispy Fried Tacos with Salsa Verde

Crispy Fried Tacos with Salsa Verde might be just the main course you are searching for. One portion of this dish contains around 47g of protein, 20g of fat, and a total of 468 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of less, corn tortillas, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes.

Instructions

1
Rinse chicken breast in cold water and add to a large pot. Cover with water and add 4 smashed garlic cloves and 1 tablespoon of salt. Bring to a boil over medium heat. Reduce the heat and simmer, uncovered, until chicken is cooked through, about 25 minutes.
Ingredients you will need
Chicken BreastChicken Breast
Whole Garlic ClovesWhole Garlic Cloves
Whole ChickenWhole Chicken
WaterWater
SaltSalt
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PotPot
2
Drain and transfer to a large bowl. Shred the chicken when it is cool enough to handle. Set aside 4 cups of chicken.
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Whole ChickenWhole Chicken
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BowlBowl
3
Put the tomatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until cooked through and soft, about 15 minutes.
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TomatoTomato
WaterWater
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PotPot
4
Transfer the tomatoes to a blender along with the remaining tablespoon of salt, whole cloves, peppercorns, white onion and remaining garlic clove. Puree until smooth.
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Whole Garlic ClovesWhole Garlic Cloves
Whole CloveWhole Clove
PeppercornsPeppercorns
White OnionWhite Onion
TomatoTomato
SaltSalt
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BlenderBlender
5
Add 2 tablespoons of corn oil to a large pan, over medium-high heat. Once hot, add the tomato puree, bay leaves and the shredded chicken and stir. Simmer until the mixture has thickened, about 10 minutes. Stir in the cream and bread crumbs and simmer until mixture has thickened again, about 4 to 5 more minutes.
Ingredients you will need
Shredded ChickenShredded Chicken
BreadcrumbsBreadcrumbs
Tomato PureeTomato Puree
Bay LeavesBay Leaves
Corn OilCorn Oil
CreamCream
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Frying PanFrying Pan
6
Mixture will be moist but not too wet, which will be perfect for filling the tacos.
7
Preheat the canola oil in a deep-fryer to 350 degrees F.
Ingredients you will need
Canola OilCanola Oil
8
Heat the tortillas on a hot comal or dry skillet over medium heat for a minute. This will prevent them from breaking when rolling into a taco. Put 1 to 2 tablespoons of the filling on each tortilla and roll.
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TortillaTortilla
RollRoll
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Frying PanFrying Pan
9
You can insert wooden toothpicks through 2 tacos at a time, so they will fry evenly and hold their shape. Once the oil is hot, dip the taco pairs in the hot oil. Fry until the tacos have crisped and gained a golden color, about 2 to 3 minutes. You may want to flip for another minute to the other side.
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DipDip
Cooking OilCooking Oil
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ToothpicksToothpicks
10
Remove from the oil and put on a plate or tray covered with paper towels. Arrange the tacos on a serving platter and garnish with cilantro.
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CilantroCilantro
Cooking OilCooking Oil
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Paper TowelsPaper Towels
11
Serve alongside Salsa Verde Pueblera.
Ingredients you will need
Salsa VerdeSalsa Verde
12
Cook's Note: If you don't want to fry the tacos, roll them, and toast them over a hot comal or dry skillet. Toast and turn until they are crisp enough to your liking. It will take about 5 minutes per side.
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ToastToast
RollRoll
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Frying PanFrying Pan
13
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
14
Rinse the tomatillos under cold water.
Ingredients you will need
TomatillosTomatillos
WaterWater
15
Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.
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WaterWater
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PotPot
16
Add the tomatillos to a blender along with the chile, the garlic clove and a teaspoon of salt. Puree until smooth. Stir in the chopped cilantro and onion. Taste for salt and add more, if necessary.
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Whole Garlic ClovesWhole Garlic Cloves
TomatillosTomatillos
CilantroCilantro
Chili PepperChili Pepper
OnionOnion
SaltSalt
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BlenderBlender
17
Pour into a serving bowl and garnish with cheese, if desired.
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CheeseCheese
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BowlBowl
18
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
DifficultyExpert
Ready In2 hrs, 5 m.
Servings10
Health Score25
CuisinesMexican
Dish TypesLunchMain CourseMain DishDinner
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