Chicken Tacos
If you have had only the fast-food variety of tacos or made them using a mix, these will come as a revelation, yet they’re quite easy to make. Top them with sour cream, any salsa (pages 610–612), Guacamole (page 22), or a combination; they are also delicious on their own. There is a wealth of variations here; if you’re not interested in frying, see the soft taco version. The chicken can be cooked by any method you like; poaching with aromatic vegetables and spices will work, along with producing a decent stock.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 3 tablespoons lard or oil in a skillet over medium-high heat. Add the garlic and jalapeños and cook until fragrant, about 10 seconds. Add the onion and cook until softened, about 5 minutes. Stir in the tomatoes and cook for 10 minutes or so, until their juices are released, then add the chicken. Cook until all the liquid is absorbed, 5 to 10 minutes, then season with salt and pepper and remove from the heat.
Step 2
Add at least 2 inches of lard or oil to a heavy skillet or saucepan. Heat to 350°F (the fat will be shimmering, and a piece of taco will sizzle when added to it; or use an instant-read thermometer). Spread the chicken over one half of each tortilla. Fold the tortilla in half and secure with a toothpick. When the oil reaches 350°F, gently slide the tacos into the oil and cook, turning occasionally, until crisp and golden, about 5 minutes. Do not overcrowd; work in batches if necessary.
Step 3
Drain on paper towels, remove the toothpicks, add lettuce and cheese, and serve.
Smoky Chicken Tacos
Step 4
Roast or broil the tomatoes and onion, preferably over a charcoal or wood fire, before cooking in the skillet.
More Authentic Chicken Tacos
Step 5
Substitute tomatillos for the tomatoes.
Chicken Flautas
Step 6
In step 3, roll the tacos into cylinders and secure with a toothpick. Proceed as directed and serve on a bed of the lettuce, topped with the cheese.
Steamed Soft Tacos
Step 7
Do not fry. Instead, set up a steamer and steam the unfilled tortillas until softened, about 15 minutes. They can also be toasted lightly in a dry skillet, just until warm (do not brown). Fill them with the chicken, lettuce, and cheese and serve.
Chicken Salbutes
Step 8
Little guys, great for snacks or hors d’oeuvres: Substitute tortilla chips for the tortillas. Place a spoonful of the chicken mixture on each tortilla chip and top with cheese and lettuce.
Shredded Pork Tacos
Step 9
Omit the first seven ingredients. Use Shredded Pork (page 396) to fill the tacos.
