Tacos Dorados con Pollo
Crispy Chicken Tacos
16 Fresh Corn Tortillas
1 Whole boneless skinless chicken breasts
1 Bay leaf
¼ Onion, chopped
1 Teaspoon salt
1 Cup Canola Oil
1 Tomato, thin sliced
1 Small Onion thin sliced
5 Large leaves romaine lettuce shredded
1 Cup Mexican Red or Green Salsa
1 Avocado sliced
100gms Fetta Cheese Crumbled
100ml Sour Cream
1 Can San marcos Refried Beans
Put the chicken breast in a small saucepan and cover with the water. Add the bay leaf, onion and salt. Bring to the boil and skim off any film that comes to the surface. Simmer gently for 20 minutes or until the chicken is cooked. Leave to cool and shred lightly with your fingers. Reserve.
Warm 4 of the tortillas in the microwave for 40 seconds. Place 2 tablespoons of the chicken shredded across each tortilla, roll up and secure with toothpicks (sliding them into the flap while holding them almost parallel to it. The taco should resemble a spring roll). Cover with plastic wrap or a moist tea towel. Continue the same procedure with the rest of the tortillas.
Carefully heat the oil in a saucepan and drop the taco into it. You can use a deep-fat fryer to cook several tacos at once. Fry until crisp, turning occasionally, until all sides are lightly browned, about 4 minutes. Drain on paper towels and keep warm in a low oven while frying the remainder.
In the meanwhile, open the beans’ can and heat in a saucepan for about 5 minutes in a low-medium heat, keep cover and set aside.
On a large plate, serve four Tacos side by side, then add the shredded lettuce and top with cream, tomato, onion, avocado, Mexican Red Salsa and sprinkle with cheese and salt.
Serve immediately with refried beans at side.