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.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Tomato Sauce:

Directions

  • 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.

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  • 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.

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

347 calories; 11 g total fat; 23 mg cholesterol; 694 mg sodium. 49.4 g carbohydrates; 15.6 g protein; Full Nutrition


Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2018
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 with. Read More
(2)

Most helpful critical review

Rating: 4 stars
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 of filling in them to get them to roll without breaking. With that being said the ratio is off. You get a whole lot of fried tortilla with one tiny bite of filling. Even just sticking a toothpick through them made the corn tortilla tear. Even though it will alter the taste a great deal I recommend using flour tortillas if you want a decent amount of filling in your tacos. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/13/2018
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 with. Read More
(2)
Rating: 4 stars
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 of filling in them to get them to roll without breaking. With that being said the ratio is off. You get a whole lot of fried tortilla with one tiny bite of filling. Even just sticking a toothpick through them made the corn tortilla tear. Even though it will alter the taste a great deal I recommend using flour tortillas if you want a decent amount of filling in your tacos. Read More
(1)