🇭🇳TACOS HONDUREÑOS//RECETA PASO A PASO🇭🇳

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey is leaner, while lentils are cost-effective and plant-based.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour tortillas can be less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: store-bought salsa

Pico de gallo is fresher and lower in preservatives.

In a pot, add water, chicken, garlic, and onion, seasoning with spices, chicken bouillon, and salt. Cook the chicken until tender.

While the chicken cooks, prepare the masa for the tortillas by mixing 2 cups of maseca with 2 cups of warm water until manageable and free of lumps. Cover the masa if not using immediately.

Once the chicken is cooked, remove it and let it cool before shredding. Strain the cooking water, reserving some for later use.

In a pot, melt margarine and add onion, tomato, cilantro, and bell pepper. Once the vegetables are fragrant, add the shredded chicken, seasoning with a bit of bouillon, spices, and salt. Add a little of the reserved cooking water and mix well before removing from heat.

Heat a comal and prepare the tortillas using a tortilla press or by hand, making them thin to avoid breaking when rolling the tacos. Keep cooked tortillas warm in a cloth.

Once the tortillas are slightly cooled but still manageable, start assembling the tacos by adding shredded chicken to each tortilla and securing with a toothpick if desired.

Fry the tacos until the tortillas are crispy and golden. Serve with cabbage, sliced tomato, cheese, salsa, and dressing.

Cooking Techniques

Equipment Needed

Spice Level: