Chicken Tacos

Name: Chicken Tacos
Yield: 4 servings
Ingredients: 3 tablespoons lard (traditional) or corn, grapeseed, or other neutral oil, plus more for deep-frying; 2 garlic cloves, minced; 2 jalapeños, stemmed, seeded, and diced, or to taste; 1 small onion, diced; 1 pound ripe tomatoes, cored and diced; About 3 cups skinned and shredded cooked chicken; Salt and black pepper to taste; Twelve 5-inch corn tortillas; 1/2 cup shredded lettuce or cabbage; 1/2 cup queso fresco, crumbled, or grated Cheddar cheese

December 14, 2011

If you have had only the fast-food variety of tacos or made them using a mix, these will come as a revelation, yet they’re quite easy to make. Top them with sour cream, any salsa (pages 610–612), Guacamole (page 22), or a combination; they are also delicious on their own. There is a wealth of variations here; if you’re not interested in frying, see the soft taco version. The chicken can be cooked by any method you like; poaching with aromatic vegetables and spices will work, along with producing a decent stock.

Recipe notes

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