Name: Honduran-Style Crispy Fried Tacos
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Skinless, boneless chicken breasts - 2; Salt, or to taste - ½ teaspoon; Vegetable oil - 1 tablespoon; Onion, finely chopped - 1; Tomato, finely chopped - 1; Green bell pepper, finely chopped - 1; Chicken bouillon granules - 1 teaspoon; Ground black pepper - ½ teaspoon; Corn tortillas - 10; Vegetable oil for frying - 10; Water - ¼ cup; Tomato sauce - 1 (6.5 ounce) can; Chicken bouillon granules - ½ teaspoon; Seasoned salt - ½ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Honduran-Style Crispy Fried Tacos

1. Skinless, boneless chicken breasts - 2

2. Salt, or to taste - ½ teaspoon

3. Vegetable oil - 1 tablespoon

4. Onion, finely chopped - 1

5. Tomato, finely chopped - 1

6. Green bell pepper, finely chopped - 1

7. Chicken bouillon granules - 1 teaspoon

8. Ground black pepper - ½ teaspoon

9. Corn tortillas - 10

10. Vegetable oil for frying - 10

11. Water - ¼ cup

12. Tomato sauce - 1 (6.5 ounce) can

13. Chicken bouillon granules - ½ teaspoon

14. Seasoned salt - ½ teaspoon

How to cook deliciously - Honduran-Style Crispy Fried Tacos

1. Stage

Make the tacos: Place chicken breasts and salt into a pot and cover halfway with water. 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. Remove from the pot and cool until easily handled, about 5 minutes. Shred into thin pieces.

2. Stage

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and bell pepper; cook and stir until softened, about 2 minutes. Stir in shredded chicken, bouillon granules, and black pepper; cook until golden brown, about 5 minutes.

3. Stage

Spoon some chicken mixture into the middle of each corn tortilla. Fold tortillas around the filling and secure with a toothpick.

4. Stage

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.

5. Stage

Make the sauce: Bring water to a boil in a small saucepan. Add tomato sauce, bouillon granules, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.