ROLLED chicken TACOS | Crispy TAQUITOS/FLAUTAS with CONSOME | Authentic Mexican Food | Villa Cocina

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas provide more fiber, while flour tortillas can be less expensive.

shredded chicken

🥗Healthier: grilled chicken breast

💰Cheaper: canned chicken

Grilled chicken breast is leaner, while canned chicken is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: low-fat sour cream

Greek yogurt is lower in calories and higher in protein.

Cook 2 pounds of bone-in chicken breast with 6 garlic cloves, 1 teaspoon black peppercorns, 4 sprigs of yerba buena, a small bunch of thyme, 1/2 white onion, 1 jalapeno, 2 diced roma tomatoes, 2 carrots, 1 tablespoon kosher salt, and 10 cups of water in a pot until boiling, then simmer for 25 minutes.

Remove the chicken and vegetables from the pot, reserving the broth.

Cook 10 ounces of tomatillos in the reserved broth for 5 minutes, then blend with 2 cups of the broth, 2 peeled garlic cloves, and half a bunch of fresh cilantro.

Prepare pickled red onions by mixing 1/4 cup white wine vinegar, 1/4 cup lime juice, 1/2 cup water, 1 teaspoon sugar, 1 teaspoon dry Mexican oregano, and 1 teaspoon kosher salt with thinly sliced red onion and jalapeno, let marinate for 10-15 minutes.

Shred the chicken using a mixer, discarding the bones and skin, and season with 1 teaspoon kosher salt and white pepper to taste.

Heat tortillas on a griddle or pan until pliable, about 20-22 tortillas total.

Fill each tortilla with shredded chicken, roll tightly, and secure with a toothpick.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens