Tacos de pollo Guatemaltecos/ comida Chapina 🇬🇹

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cotija cheese

Cotija is a more affordable cheese option that still adds flavor.

Boil the chicken breasts in water until tender.

Remove the chicken from the water and let it cool.

Shred the chicken into fine pieces.

Heat oil in a pan and add the shredded chicken.

Add bay leaves, salt, and cooking wine to the chicken in the pan.

Add tomato sauce to the chicken and cook until well combined and colored.

Mix shredded cabbage with mayonnaise until well combined.

Heat oil in a separate pan for frying the tacos, ensuring it's hot enough to cover at least half of the taco when submerged.

Soak the corn tortillas in the hot oil for about 1.5 minutes to soften them.

Remove the tortillas from the oil and let them cool slightly to prevent tearing when folding.

Assemble the tacos by placing the shredded chicken inside the softened tortillas.

Fold the tortillas and optionally secure them with toothpicks.

Fry the assembled tacos in hot oil until golden brown on both sides.

Serve the tacos with the cabbage mixture and tomato sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary