Honduran-Style Crispy Fried Tacos
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Place chicken breasts and salt in a pot; cover halfway with water
2
Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes
3
Cool until easily handled, about 5 minutes
4
Shred into thin pieces
5
Heat 1 tablespoon vegetable oil in a large skillet over medium heat
6
Add onion, tomato, and green bell peppers; cook and stir until softened, about 2 minutes
7
Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes
8
Spoon some of the chicken mixture into the middle of each corn tortilla
9
Fold tortilla around filling and secure with a toothpick
10
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)
11
Fry tortillas in batches until golden and crispy, about 2 minutes per side
12
Drain on paper towels
13
Bring 1/4 cup water to a boil in a small saucepan
14
Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt
15
Cook and stir over medium-high heat until sauce thickens, about 5 minutes
16
Serve sauce over tacos