Chicken Tacos
Ingredients
- 3 tablespoons chicken fat or oil
- ½ cup (125 ml) finely chopped white onion
- 3 fresh chiles jalapenos, cut into thin strips with seeds and veins
- 1½ cups (375 ml) finely chopped, unpeeled tomatoes
- 1½ cups (375 ml) poached chicken for tacos
- 3 tablespoons chicken broth
- Sea salt to taste
- 12 5-inch (12.5 cm) corn tortillas
- Safflower oil for frying
- 1 cup (250 ml) Cooked Tomato Sauce, Sierra de Puebla and Micboacan
- 2 cups (500 ml) finely shredded lettuce or cabbage
- ¾ cup (190 ml) crème fraïche
- 6 tablespoons finely grated queso fresco or añejo
Instructions
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