Tacos rolled up with chicken and topped with crème fraîche or sour cream and fresh salad not only look incredibly good, but also taste crispy, creamy, fresh and delicious. The combination of fresh masamor tortillas, the authentic Mexican spices and the refreshing side dishes on top is what makes this dish so tempting.
Our recipe partner The Pink Guava, aka JJ, has already shown us how to make the recipe video for the Mole Poblano, how beautifully you can cook Mexican food. You can find everything in text form below. At this point we would like to refer you to the YouTube Channel from The Pink Guava, from which we are allowed to show the video.
And here is the text version of the recipe for tacos dorados. As always, we hope you enjoy cooking them.
Ingredients
- 600 g Chicken breast
- 16 Maistortillas (Recommended: brands Masamor)
- 175 g grated mozzarella cheese
- 2-3 tbsp Tajin Chili-Lime Powder
- 1 Lime juice
- 2 tbsp olive oil
- 1 tsp Oregano
- 1/2 bis 1 tsp Chili powder (z.B. Guajillo or Chipotle)
- 1 pressed garlic clove
- 1 onion
- 1/2 tsp Cumin / Comino
- 1/4 bunch coriander
- Iceberg lettuce (roughly chopped)
- 1 Tomato
- Crema in the form of crème fraîche or sour cream (mixed with garlic, salt and pepper if necessary)
- Add salt and pepper to taste
- With this dish, fans of spice can still enjoy a Chili Salsa for additional spiciness or flavor, e.g. with salsas from El Yucateco or Las Chachitas
Preparation of the Tacos Dorados
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Bring 1.5 liters of water to the boil in a pan. Add half an onion, 2 cloves of garlic, a bay leaf and the chicken drumsticks or breast to the water. Simmer together for about 30 minutes until the chicken is tender. Remove the chicken drumsticks or breast and set aside. Shred the chicken breast using two forks.
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Heat the corn tortillas in a hot pan without oil on both sides for a few seconds. This makes them nice and soft and malleable. Then wrap the warm tortillas in a cloth.
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Cut the chicken breast, onions and garlic into very small cubes. Heat a pan with a little oil and sauté the onion first. After a while, add the garlic and 30 seconds later the chicken breast.
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Add the spices and fry until golden brown. Finally, remove from the heat and squeeze the lime juice over the top.
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Fold in the grated cheese. Fill the corn tortillas, roll them up and fry in a pan with oil on all sides. Optionally, you can also brush them with oil and bake them in the oven. However, they will be crispier in the pan.
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Heat a little oil in a large pan. Pour the sauce from the blender into the pan. If you like, you can pass the sauce through a sieve first. This step is optional. Add the rest of the chicken stock. Leave to simmer for approx. 15 mins. If necessary, thicken the sauce with sauce thickener or a little starch dissolved in water. Add the chicken to the pan, heat briefly and season with salt and pepper. Garnish with sesame seeds. Serve with rice, tortilla and avocado, for example.
Finely chop the lettuce and sprinkle over the taquitos. Also add crema, coriander, Tajín Chamoy sauce or another spicy sauce such as tbsp Yucateco Salsa Habanero to taste.
JJ, thank you for the video and the recipe, which certainly took a lot of effort. We wish you even more subscribers on your YouTube Channel (Link) or more followers on your Instagram Account (Link), so you will be able to provide more videos for our shop.
Do you like the recipe? Then write a comment below this article!
