Tacos De Pollo

Total Time: 1 hr 45 mins Preparation Time: 35 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 large whole chicken breast, with bone and skin (or you can use boneless chicken breasts)
• 3 (15 ounce) cans chicken broth (or enough to cover chicken)
• water, if needed to cover
• 3 tablespoons oil
• 1/2 cup finely chopped onion
• 3 fresh jalapenos, cut into thin strips with seeds and veins
• 1 1/2 cups tomatoes, finely chopped
• 1 1/2 cups shredded chicken (pollo deshebrado para tacos)
• 3 tablespoons chicken broth
• sea salt, to taste
• 2 garlic cloves, peeled and roughly chopped
• 4 serrano chilies
• 1/4 teaspoon sea salt (to taste)
• 2 large tomatoes
• 1/3 cup onion, finely chopped
• 1/3 cup loosely packed fresh cilantro, roughly chopped
• 12 small corn tortillas
• oil (for frying)
• 1 cup salsa, de jitomate de michoacan
• 2 cups finely shredded lettuce or 2 cups cabbage
• 3/4 cup creme fraiche
• 6 tablespoons finely grated queso fresco (you can use monterey jack if you cannot find mexican cheese)

Recipe

• 1 to poach the chicken:(or for a short-cut pick up a rotisserie chicken and shred it.).
• 2 cut the chicken breast in half.
• 3 put the chicken in a pot, cover with broth. add water if needed.
• 4 cover and bring to a simmer.
• 5 continue simmering until chicken is just tender but not soft, about 25 minutes.
• 6 set aside to cool in broth.
• 7 when cool, strain and strip the meat from the bone, discard the bone.
• 8 finish shredding chicken. if desired, you can shred some of the skin into the meat for extra flavor.
• 9 reserve the broth for other use, saving 3 tablespoons for taco filling.
• 10 ***while the chicken is poaching, make the salsa de jitomate de michoacan:.
• 11 (chiles and tomatoes can be broiling at the same time).
• 12 place the chiles under the broiler until slightly charred and blistered; set aside to cool.
• 13 line a small shallow pan with foil.
• 14 add whole, unpeeled tomatoes.
• 15 broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
• 16 set aside to cool.
• 17 place the garlic, chiles, and salt together in food processor or blender.
• 18 process to a rough paste.
• 19 gradually add the unpeeled tomatoes; blending well after each addition.
• 20 the sauce will have a rough texture.
• 21 add the onion and cilantro; stir well.
• 22 taco filling:.
• 23 heat the oil in a heavy skillet.
• 24 add onion and chile strips; saute for 1 minute but do not brown.
• 25 add tomatoes and continue cooking for 3 more minutes, until some of the juice has been absorbed.
• 26 add the shredded chicken, broth, and salt; cook until the mixture is almost dry and shiny, about 8 minutes.
• 27 set aside to cool slightly.
• 28 the tacos:.
• 29 place 1/12 of the filling mixture across a corn tortilla; roll up and secure with a toothpick.
• 30 repeat with remaining tortillas and filling.
• 31 heat enough oil in a heavy frying pan to cover the bottom liberally, but not deep.
• 32 place the tacos a few at a time in the hot oil, open part down.
• 33 fry gently, turning occasionally until the tacos seal.
• 34 remove the toothpics and pace on serving plate.
• 35 open each taco slightly and insert some of the sauce, lettuce, creme fraiche, and cheese to taste.