Tacos Dorados de Pollo y Papa - Receta Auténtica - La Herencia de las Viudas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

Boil water and add 500g chicken breast, half an onion, 3 cloves of garlic, 1 green chili, and salt.

Add 3 bay leaves and cook for 15-20 minutes until the chicken floats and the vegetables change color.

Remove the chicken and strain the broth if necessary.

Boil 3 medium potatoes until cooked, then drain and mash them.

Prepare a salsa by boiling 3 Perita tomatoes and 1 serrano chili, then blend with half an onion, 1 garlic clove, 1/2 teaspoon oregano, and a pinch of salt.

Mix the shredded chicken with the mashed potatoes and 1 cup of Chihuahua cheese, adding black pepper to taste.

Heat vegetable oil in a skillet to cover the bottom.

Fill each tortilla with the chicken and potato mixture, fold, and press to seal.

Fry the tacos in the hot oil until golden brown, about 3-4 minutes per side.

Drain the tacos on paper towels and serve with lettuce, tomato, radishes, and the prepared salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens