Honduran-Style Crispy Fried Tacos

Method5 steps · about 55 min

1. 1

   Step 1: Place chicken breasts and salt (½ teaspoon) 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.

   Boil Chicken · 15 minUses 2 skinless, boneless chicken breasts · ½ teaspoon salt, or to taste

2. 2

   Step 2: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion (1), tomato (1), and green bell peppers (1); cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper (½ teaspoon); cook until golden brown, about 5 minutes.

   Uses 2 skinless, boneless chicken breasts · 1 tablespoon vegetable oil · 1 onion, finely chopped · 1 tomato, finely chopped · 1 green bell pepper, finely chopped · 1 teaspoon chicken bouillon granules · ½ teaspoon ground black pepper

3. 3

   Step 3: Spoon some of the chicken mixture into the middle of each corn tortilla (1 pound). Fold tortilla around filling and secure with a toothpick.

   Uses 1 pound corn tortillas

4. 4

   Step 4: 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.

   Fry Tacos · 2 minUses 1 pound corn tortillas · vegetable oil for frying

5. 5

   Step 5: Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt (½ teaspoon). Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.

   Uses ¼ cup water · 1 (6.5 ounce) can tomato sauce · ½ teaspoon chicken bouillon granules · ½ teaspoon seasoned salt