Crispy Chicken Tacos with Salsa — Tacos Dorados de Pollo
Mexican rolled and shallow-fried tacos of shredded chicken in light tomato seasoning, crisped golden in oil and topped with shredded lettuce, crema, queso fresco, and salsa roja.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 100g white onion and mince 2 garlic cloves. Chop 1 medium tomato (200g) finely. Soak 2 guajillo chiles in hot water 5 minutes, stem and seed. Shred 60g iceberg lettuce. Crumble 60g queso fresco. Cut lime into wedges. Measure all oils and seasonings.
Simmer
Place 440g chicken thigh, 1 tsp salt, 2 bay leaves, and 0.5 onion in a saucepan with water to cover by 2cm. Bring to a simmer over medium-high heat 5 minutes, reduce to medium-low, poach 12–14 minutes until opaque and easily shreds. While chicken poaches, blend soaked guajillos with 1 medium tomato (240g), 2 garlic cloves, and 0.5 tsp salt until smooth. Set salsa aside.
Build
Drain chicken and shred finely with two forks. Heat 2 tbsp oil in a skillet over medium-high heat 1 minute. Add diced onion and minced garlic, cook 2–3 minutes until softened and fragrant. Stir in chopped tomato, 1 tsp cumin, 0.5 tsp oregano, and 0.5 tsp salt. Cook over medium heat 4–5 minutes, stirring, until tomato collapses.
Wrap
Add shredded chicken to the tomato mixture, toss 1–2 minutes to coat evenly. Warm 6 corn tortillas in a dry skillet over medium heat 15 seconds per side until pliable (work in batches if needed). Spoon 1 heaped tbsp filling along the centre of each, roll tightly, and secure with a toothpick.
Fry
Heat 120ml oil in a wide skillet over medium-high heat 2 minutes until shimmering. Fry rolled tacos in batches, seam-side down 90 seconds, turn and brown 90 seconds more until shells are deep golden and crisp. Drain on a wire rack or paper towel. Remove toothpicks.
Plate
Arrange tacos on plates. Top with shredded lettuce, drizzled crema, crumbled queso fresco, and a generous spoon of salsa roja. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.