By: Moreplease
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Ingredients
Serves Tool
Serves To:USMetric| 2 | Tablespoon(T) | safflower or canola oil | |
| 1 | medium white onion, cut in half vertically and thinly sliced | ||
| 4 | fresh serrano chiles, seeded and minced | ||
| 1 1/2 | Pound(lb) | chicken bread poached shredded | |
| 1 | Decilitre(dl) | sea salt | |
| 1 1/5 | Cup(c) | oil for frying | |
| 1 | Cup(c) | canned tomato pieces with some juice | |
| 12 | corn tortillas | ||
| 2 | Cup(c) | shredded cabbage | |
| 1 | Cup(c) | grated monterey jack cheese3 | |
| 1 | Cup(c) | grated longhorn cheese | |
| 1 | ripe tomato, finely chopped |
Preparation
Heat the oil in a large skillet over medium-high heat. Add the onion and chiles, and cook, stirring often, about 2 minutes.
Stir in the chicken and salt and pepper to taste.
Add the tomatoes and simmer until the liquid is reduced. about 10 minutes. Taste for seasoning and add more salt and pepper if necessary.
Set aside and keep warm.
Hear at least 1/2 inch of oil in another heavy skillet over medium-low heat. Using tongs, quickly pass 1 tortilla at a time through the oil, just long enough for it to become limp. Drain on absorbent paper. Fill each tortilla with about 3 tablespoons of the chicken mixture, fold over into a half-moon, and secure with a toothpick.
Add more oil to the skillet if necessary and turn up the heat to medium-high (the oil should be 350 degrees E). Fry each taco about 30 seconds on each side and drain on absorbent paper.
Remove the toothpicks and fill with the chopped tomato, cheese, and lettuce, or let the diners stuff their own.
Additional notes
The shredded remains of a Thanksgiving turkey can be used instead of the poached chicken breasts.