Fried chicken tacos recipe
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- Meat and poultry
Crunchy, tasty, and versatile chicken tacos! Add in some chilli if you like it spicy, and some grated cheese on top. This recipe is a good way to use leftover chicken or even tomato pasta sauce.
1 person made this
- 750ml puree of plum tomatoes (tinned)
- salt and pepper
- 2 whole cloves
- 2 garlic cloves
- 2 tablespoons corn oil
- 2 bay leaves
- 600g shredded cooked chicken
- 180ml cream
- 15g bread crumbs
- canola oil for frying
- 10 tortillas
MethodPrep:45min ›Cook:1hr20min ›Ready in:2hr5min
- Put the tomatoes in a blender along with salt, pepper, whole cloves and garlic. Puree until smooth.
- Add the corn oil to a large pan, over medium-high heat. Once hot, add the tomato puree, bay leaves and the shredded chicken and stir. Simmer until the mixture has thickened, about 10 minutes.
- Stir in the cream and bread crumbs and simmer until mixture has thickened again, about 4 to 5 more minutes. Mixture will be moist but not too wet, which will be perfect for filling the tacos.
- Heat some canola oil in a deep-fryer or pot.
- Heat the tortillas on a hot comal or dry skillet over medium heat for a minute. This will prevent them from breaking when rolling into a taco. Put 1 to 2 tablespoons of the filling on each tortilla and roll.
- Once the oil is hot, dip the taco pairs in the hot oil. Fry until the tacos have crisped and gained a golden color, about 2 to 3 minutes. (You may want to flip for another minute to the other side.)
- Drain excess oil by placing tacos on kitchen paper. Cool for a minute and serve crispy!
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Chicken Taquitos (Baked or Fried)
If you&rsquore looking for the perfect party food that everybody loves, look no further than Taquitos. Taquitos are simply little stuffed tacos that are made by filling softened corn tortillas, rolling them up, then either baking or frying them until they are nice and crispy. Such wonderful Mexican food.
They&rsquore always a huge hit whether I make them for a party or gathering, a game day afternoon, a holiday get together, and you know, they&rsquore always great for a personal evening snack or dinner.
Maybe that&rsquos just me! But I don&rsquot think so.
Taquitos are just crazy good because of their awesome filling, which you can control, and because of their CRUNCH factor. And, it doesn&rsquot matter whether you BAKE them or FRY them, they&rsquore crunchy either way, so the cooking method is totally up to you.
In the recipe card at the end of the post, I&rsquove included both cooking methods, with more of a discussion below. These particular homemade chicken taquitos are stuffed with shredded chicken that&rsquos been seasoned with a nice blend of spices along with cooked onion and jalapeno peppers, along with melty cheese that really satisfies. So much better than store bought.
Let&rsquos talk about how to make chicken taquitos, shall we?
Cuisinart Non-Stick Taco Grilling Rack
Holds 4 tacos for cooking and serving
The rack is contoured to hold 4 tacos for assembly and melting right at the grill or oven.
Grill or cook up your meats. Then simply fill the slots with your favorite tortilla and fill them up. Drop the lid on the grill or place the rack in the oven and let it melt for a minute and you’ll have toasty, melted tacos ready to serve. The shape helps distribute heat and prevent tortillas from burning and the non-stick coating makes clean up a breeze.
The Cuisinart Taco Grilling Rack is the perfect way to fire up a fiesta at your grill or kitchen.
Click HERE Now to Get the Cuisinart Non-Stick Taco Grilling Rack
- Clean 2 chicken breasts and put them in a saucepan.
- Also add in the saucepan:
- 1/2 Onion.
- 1 Garlic clove.
- The enough Water to cover the chicken breasts.
- 1/2 tablespoon of Salt.
- Bring the saucepan water to a boil over high heat.
- When it boils cover the saucepan and leave the chickencooking in the boiling water for about 20 minutes, until it is well cooked.
|Make sure that the chicken is always covered with water because it will consume. If scum accumulates on the surface remove it.|
While the Chicken is Ready.
- Slice 1 tomato, then reserve.
- Cut 1/4 of a lettuce into strips and reserve.
- Finely chop 1/2 red onion, then set aside.
- Verify that the chicken that was left cooking is well cooked, its color must be white outside and inside if not cook it for a longer time.
- Take from the saucepan the chicken breasts, with a kitchen spoon, wait until they cool a little and shred them then set aside.
|Don’t throw away the broth that was obtained from cooking the chicken because it is very tasty and you can use it to prepare a soup.|
Work with the Tortillas
- Heat on a griddle over medium heat 10 maize tortillas for approximately 1 minute per each side, until they are soft.
- Remove from the griddle the tortillas and put on each one some of the chicken that was shredded.
- Roll all the tortillas as tacos and close them with some toothpicks then set aside.
- Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
- Heat the frying pan oil over high heat.
- Put in the frying pan the chicken tacos that were prepared (just the ones that fit in) and fry them for about 2 minutes starting from the end where the tortilla was closed, until they are moderately fried turn them regularly with some tongs.
|The tacos start to be fried from the side where the tortilla was closed to seal them and in this way the filling doesn’t spill.|
- Transfer from the frying pan to some paper towels, with the tongs, the fried chicken tacos that were prepared, so they dry and the fat excess is absorbed.
- Remove from the fried chicken tacos the toothpicks, then reserve.
- Repeat the same procedure with the chicken tacos that were not fried, it won’t be necessary to add more vegetable oil in the frying pan.
|The avocado is cut at the end so it doesn’t oxidize nor it turns black.|
- Transfer from the paper towels to a large plate the fried chicken tacos that were prepared.
- Put over the fried chicken tacos the following ingredients:
- 1/2 cup of Mexican Cream.
- The Red Onion that was minced.
- The Lettuce strips that were cut.
- The Tomato slices that were cut.
- The Avocado strips that were cut.
- Sprinkle 1/4 cup of crumbled Fresh Cheese.
|Preferably put the ingredients in the same order as given so the tacos look beautiful.|
Fried Chicken Tacos
"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. I can't stop eating them," says Andrew Zimmern. "At home, I fry skin-on chicken thighs until they're supercrisp, then eat them with avocado-tomatillo salsa, my family's favorite."
- In a large bowl, combine 2 tablespoons of the lime juice with 1 teaspoon of salt, stirring to dissolve the salt. Add the chicken thighs and turn to coat. Refrigerate for 2 hours.
- In a food processor, combine the tomatillos, garlic, serranos, onion, and cilantro, and process to a coarse puree. Transfer the salsa to a bowl and stir in the avocado and the remaining 2 tablespoons of lime juice. Season with salt.
- Pat the chicken dry with paper towels. In a shallow bowl, combine the flour with the pepper, cayenne, and 1/2 teaspoon of salt.
- In a large skillet, heat 1/3 inch of oil until shimmering. Dredge the chicken in the flour, shaking off any excess. Fry the chicken over moderately high heat until well-browned and crisp, about 3 1/2 minutes per side. Transfer to paper towels to drain.
- Cut the chicken into thin strips and serve with the tomatillo salsa and warm corn tortillas.
- 3 cups thinly sliced red cabbage
- 1 cup matchstick carrots
- ½ cup thinly sliced scallions
- 4 tablespoons fresh lime juice, divided
- 1 teaspoon salt, divided
- ⅓ cup reduced-fat sour cream
- ¼ cup chopped fresh cilantro, plus more for garnish
- 8 chicken tenders (about 1 pound)
- 1 ½ tablespoons olive oil
- 1 tablespoon chili powder
- 8 (8 inch) corn tortillas, warmed
- 1 jalapeño pepper, thinly sliced
- Lime wedges, for serving
Combine cabbage, carrots and scallions in a large bowl. Add 2 tablespoons lime juice and 1/2 teaspoon salt toss to coat. Combine sour cream, cilantro and the remaining 2 tablespoons lime juice in a small bowl.
Heat a grill pan over high heat. Brush chicken tenders evenly with oil sprinkle with chili powder and the remaining 1/2 teaspoon salt. Coat the hot pan with cooking spray. Add the chicken to the pan cook, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 7 to 8 minutes.
Divide the chicken among warm tortillas. Top with the cabbage slaw, the lime crema and jalapeño slices. Garnish with cilantro and serve with lime wedges, if desired.
2 ears corn
2 plum tomatoes
1/2 medium onion
1/2 small jalapeno pepper
1 clove garlic
2 limes, juiced
1/2 bunch cilantro
1 pound boneless, skinless, chicken tenders
1 cup flour
4 tablespoons milk
6 ounces grated jack cheese
1/2 small cabbage
8 small flour tortillas (more if needed)
Preheat two inches of vegetable oil over medium high heat in a deep cast iron skillet. Also, bring a medium pot of salted water to a boil.
Remove kernels from ears of corn with a serrated knife. Add corn to water and cook for three to five minutes until cooked through. Drain in a colander.
Meanwhile, slice tomatoes in half and squeeze out seeds to discard. Chop tomatoes in a small dice and add to a medium bowl. Chop onion in a small dice and add to bowl. Remove ribs and seeds from jalapeno, finely dice and add to bowl. Peel and finely mince garlic and add to bowl along with lime juice. Rinse, dry, and roughly chop cilantro and add to bowl along with drained corn. Stir and season with salt to taste. Season chicken tenders with salt and pepper.
Set up a breading station with three shallow dishes. In the first and third dishes add a cup of flour. In the second dish add the eggs with the milk and whisk until yolks and whites are fully incorporated. Working in batches of three or four, dredge a tender in flour, then egg then the third flour dish. Fry in the oil for 5-6 minutes until golden brown and cooked through. Drain on paper towels.
While chicken is cooking, grate Jack cheese and finely shred cabbage removing the core first. Heat a saute pan over medium low. Add tortillas and heat through.
To assemble, take a heated tortilla, top with a chicken tender, top with cheese, cabbage and corn salsa.
My Brother&rsquos Chicken Tacos
Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.
Have all other ingredients---grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce---ready.
Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.
To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco---one side down---in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)
One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.
As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve---the cheese will melt as it sits in the warm taco.
To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You'll need to slightly open up the tops of the tacos to get all the garnishes in there.
Tacos will be hot for a minute or two after frying, so don't rush into eating! They'll stay nice and warm for a little while after frying.
Restaurant-style Chicken Tacos
One of the main dishes we have at all of our Mexican family get-togethers is Fried Chicken Tacos. Each of us make it a little differently, but it’s something we always have and expect when we are having Mexican food at a Luna event, along with our famous empanadas and enchiladas.
These tacos are easy and yummy! What’s best is I like to cook all my chicken in advance and divide it and put it into freezer bags, so I can just pull out a bag in the morning, let it thaw through out the day and have it ready to cook in time for dinner.
It also helps that they are loved by the whole fam and taste just like the Chicken Tacos found at your local Mexican Restaurants – crunchy and delicious!
Preheat the oven to 450 degrees F. Line two baking sheets with aluminum foil.
In a large bowl, combine the shredded chicken with the lime juice, olive oil, 1 cup chopped cilantro, and 1 teaspoon salt. Set aside.
In a small bowl, combine the tomatoes, onion, jalapeño, remaining 1/4 cup cilantro, and 1 teaspoon salt. Set aside.
Lay the 8 tortillas on the baking sheets. Spread 1/8 of the refried beans on a tortilla, spreading evenly. Top with 1/8 of the chicken mixture and 1/8 of the Cheddar. Repeat with the remaining tortillas. Bake for about 6 minutes, or until the cheese is melted and bubbly and starts to brown.
Top each chicken taco with the tomato mixture, dividing evenly. Serve with guacamole, sour cream, lime wedges, and cilantro sprigs.