Why are they called golden? Because they are fried tacos, and the tortilla is browned in the pan until crisp and delicious. Always made from corn, although it can also be made with flour tortillas -this is what they call in Mexico the wheat tortillas that we use for quesadillas or fajitas-, and inside everything that everyone wants (although it is very normal that they go with chicken or also with potato and beans). The golden tacos are a fantastic example of use cooking: whatever we have left over, we can put it inside some corn tortillas that will be closed with the help of some toothpicks, and that’s it! Once browned, the tacos are usually accompanied by very diverse options: avocado in pieces or guacamole, grated lettuce, grated or smoothie cheese, pico de gallo, green sauce, red sauce, bean sauce … If you know the flautas, this is the same .
We can use the remains of the roast chicken, for example, but also of any suckling pig or lamb that we have cooked in the oven. Once the tacos have been rolled up and fixed with a toothpick, they can stay in the fridge waiting to be fried at the last minute, just before serving, in vegetable oil or even butter as is done in many places in Mexico. The addition of the onion stir-fry with the garlic is entirely up to me, but I think it improves the experience and gives us more interior juiciness.
Above, as I said, each one to put what they want. My favorites are the ones with beaten cheese and red sauce on top, served on a bed of finely chopped lettuce. The red sauce has roasted chili peppers -serrano or guajillo or arbol, whatever we have- and the one that I also make some tomato (tomato), onion, garlic and chicken broth; as well as seasonings to taste such as pepper, coriander and oregano. The best of all is that this red sauce today can be bought in many stores already prepared and very attractive like the tatemada sauce of Jalapeños Tu Gitana or the Mexican sauce scored by Pepe Comala.
Difficulty
If you have leftovers to fill, little.
Ingredients
For 10 tacos
- 2 chicken breasts (or leftover roast chicken)
- 2 white onions
- 2 cloves of garlic
- 4 tablespoons of olive oil
- Salt
- Ground black pepper
- 200 g of whipped cheese or sour cream
- 2 lettuce buds
- 150 ml of red sauce
- Avocado in cubes, optional
For the red sauce
- 8 tomatoes
- 1 onion
- 2 cloves of garlic
- 4 serrano, tree or guajillo chili peppers
- Olive oil
- Salt
- Chopped coriander and dried oregano
Preparation
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Clean the chiles and put them to toast in a frying pan, just 20 seconds: let them heat up but do not burn. Remove, remove the tail and also the seeds.
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Cut the tomatoes into small cubes, also chop the onion and garlic. Put to fry in the pan with the olive oil, salt and herbs. Let cook for 30 minutes. Remove and mash everything with the toasted chilies. Add the removed and mix well, cook over low heat for 30 more minutes. Until a thick tomato sauce is left. Reserve.
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Cook the chicken breasts in plenty of salted water over low heat. For 10 minutes, until it is cooked through the center. Remove and crumble with the help of a fork until you get threads.
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Chop the onion and garlic and sauté with olive oil and a little salt, over a very low heat, until it is very tender but not browned. Mix with the chicken and let cool.
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Fill the taco tortillas with the chicken, close with the help of toothpicks.
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Heat oil in a frying pan and fry the tacos until well browned all over. Serve on top of a bed of very chopped lettuce, finish with sour cream and red sauce (if you like, also with some diced avocado).
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