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 Breast
Whole Garlic Cloves
Whole Chicken
Water
Salt
Equipment you will use
Pot
2
Drain and transfer to a large bowl. Shred the chicken when it is cool enough to handle. Set aside 4 cups of chicken.
Ingredients you will need
Whole Chicken
Equipment you will use
Bowl
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.
Ingredients you will need
Tomato
Water
Equipment you will use
Pot
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.
Ingredients you will need
Whole Garlic Cloves
Whole Clove
Peppercorns
White Onion
Tomato
Salt
Equipment you will use
Blender
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 Chicken
Breadcrumbs
Tomato Puree
Bay Leaves
Corn Oil
Cream
Equipment you will use
Frying 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 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.
Ingredients you will need
Tortilla
Roll
Equipment you will use
Frying 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.
Ingredients you will need
Dip
Cooking Oil
Equipment you will use
Toothpicks
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.
Ingredients you will need
Cilantro
Cooking Oil
Equipment you will use
Paper Towels
11
Serve alongside Salsa Verde Pueblera.
Ingredients you will need
Salsa 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.
Ingredients you will need
Toast
Roll
Equipment you will use
Frying 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
Tomatillos
Water
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.
Ingredients you will need
Water
Equipment you will use
Pot
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.
Ingredients you will need
Whole Garlic Cloves
Tomatillos
Cilantro
Chili Pepper
Onion
Salt
Equipment you will use
Blender
17
Pour into a serving bowl and garnish with cheese, if desired.
Ingredients you will need
Cheese
Equipment you will use
Bowl
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.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.