-
-
My review
Honduran-Style Crispy Fried Tacos
5
Nissi Pineda
"This is one of my favorites to make when it comes to deep-fried appetizers!
My mom is Honduran and taught me how to make these amazing crispy tacos.
Serve topped with white cheese, onion sauce, or chopped cabbage."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 11 m servings 347Original recipe yields 5 servings (10 tacos)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place chicken breasts and salt in a pot; cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Cool until easily handled, about 5 minutes. Shred into thin pieces.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and green bell peppers; cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes.
- Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around filling and secure with a toothpick.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
- Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.
You might also like
Footnotes
- Cook's Note:
- Add diced vegetables to the tomato sauce if desired.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
7/12/2018
I’m Honduran and I do this meal very often. It’s delicious however a little trick for keeping the corn tortillas from ripping is to microwave them for a few seconds so they’re easier to work wit...
11/13/2016
The flavor of these are good however I had a bit of trouble with the recipe. I prefer corn tortillas over flour but corn tortillas break so easily that it was impossible to put more than a pinch...