“Yesterday I really wanted tacos. Today, I’m eating tacos. Follow your dreams.” – Borracha Mexican Cantina.
Tacos are one of the most representative dishes of the Mexican Culture.
But in the USA, the mix with the TEX-MEX food has created the impression that all the tacos are made with a hard corn shelf and that it always has “Mexican Cheese” on it.
The reality it’s something different and there are too many ways and options to make tacos.
Today I want to share a traditional recipe that I learned from my mom and that it’s not only easy to make but also it’s good for everyone!
- Chicken breast (about 2 lbs).
- 2 tbsp of Minced garlic.
- 1/2 small white onion.
- Corn tortillas.
- Cooking oil.
- Sour cream.
- Queso Fresco.
- Shredded lettuce.
- First, you need to cook the chicken to put in a pot the raw chicken, garlic, onion, and salt up to taste and enough water to cover the chicken.
- Boil the chicken for about 40 minutes.
- Once the chicken is fully cooked, let it cool down in a bowl.
- Shred the chicken.
- Start warming up your tortillas so you can roll them.
- In a separate pan, pour some of the cooking oil and turn the heat up to medium.
- On the tortillas put some of the chicken and roll it.
- Keep doing it until you run out of chicken.
- Once the oil it’s hot enough, star frying the rolled tacos carefully (hot oil can be dangerous).
- Fry the tacos for about 2 minutes or until they turn gold.
- Set the tacos aside on a paper towel if you want to remove excess of oil.
- Serve the tacos on a plate and garnish with the lettuce, sour cream, avocado, and queso fresco up to taste.