You will not believe what an easy dish this can be, how quickly it can be prepared and how delicious it tastes! Tacos dorados remind me of street food (always delicious); there used to be a food stand or taco stand by a park near one of my aunt's house where they sell the most delicious potato and chicken tacos. Everytime I make them I think of my childhood when my uncle will come back from work with that paper bag full of tacos and we would gather in the kitchen and have them for dinner.. I guess I am nostalgic today about my family that's why I am pulling these recipes... The finishing touches are key to the final flavor so make sure you have limes(fresh) sliced, chopped tomatoes, chopped cilantro, shredded cabbage and salsa.. I almost want to make some now!
Oh! I almost forgot... a great time saver tip that you will like is that you can buy a rotisserie chicken and basically go directly to ensemble and fry the tacos... flavor is still great with much less time involved! It is a great taco recipe to always have handy
3 chicken breast
2 cloves of garlic
½ cup of water
Chopped cilantro to garnish
Salt to season
About 20 corn tortillas
Oil for frying
Place in a pot the chicken breasts with the water, onion and garlic with a dash of salt and cook the chicken. When the chicken is cooked, set a side, remove the chicken from the pan and let it cool.
When the chicken is cold, shred it and place it in a bowl. Heat the oil in a frying pan. Warm up the tortillas and as they are warm stuff them with the chicken, when the oil is hot (the tortilla needs to make “bubbles” when placed in the oil) start placing the tacos. Fry on both sides.
Top the tacos with shredded cabbage and chopped tomatoes. Add salsa and serve immediately.
Tip: The water where the chicken was cooked can be used as chicken broth for rice or soups, has a great flavor.