Recipes from Mexico :: Mexican Main Dishes Meat
1 large, ripe tomato, roasted, then
peeled and roughly chopped
1/2 small onion, chopped
1 clove garlic, peeled and chopped
1 Tbsp. lard or canola (or other vegetable) oil
1 whole chicken breast, cooked,
skinned, boned and shredded
1/2 tsp. salt
Combine tomato, onion and garlic in a blender and process until very smooth. Heat the lard or oil in a med.-size skillet over med.-high heat. When quite hot, add the purée and stir constantly until it is thick and reduced, about 4 mins.
Stir in the chicken, remove from the heat and season with salt.
To make tacos, quick-fry 12 corn tortillas to soften them. Drain well on paper towels. Place 2 Tbsp. of filling across each tortilla, roll up and secure with wooden picks. Cover with plastic wrap.
Add more oil to what is in the skillet and heat to med.-high heat. When quite hot, place 6 tacos in the oil. Fry, turning occasionally, until all sides are lightly browned and crispy, about 4 mins. Drain on paper towels and keep warm in a slow oven while frying the remainder.
Serve tacos over a bed of shredded lettuce, and drizzle with crema. Dollop guacamole down the center and sprinkle and distribute with grated cheese.
