Tacos dorados – crispy rolled chicken tacos

Ingredients for 4 portions

• 500 gChicken breast
• ½Yellow onion, in one piece
• 1 cloveGarlic
• to tasteSalt
• 500 gTomatillo, husked
• 2Serrano chiles
• 1 cloveGarlic, for the salsa
• ½Yellow onion, for the salsa
• 10 gCoriander
• ½Lettuce, finely shredded
• 150 gQueso fresco, crumbled
• 16Corn tortillas
• 200 mlRapeseed oil, for frying
• 200 mlMexican crema

Method

1. Put the chicken in a pan with the piece of onion, the garlic and some salt, cover with water and bring to the boil.
2. Simmer over medium heat for 20 minutes, until cooked through, then let the chicken cool a little in its broth.
3. Meanwhile, boil the tomatillos and serrano chillies in water for 8 minutes, until the tomatillos turn olive green. Drain and blend with the garlic, onion, coriander and some salt to make the salsa.
4. Finely shred the lettuce and crumble the cheese.
5. Lift out the chicken and shred it finely with two forks. Add salt if needed.
6. Warm the tortillas in a dry frying pan so they are pliable. Put a little chicken on each one, roll up tightly and secure with a cocktail stick.
7. Heat the oil in a frying pan over medium-high heat. Fry the tacos in batches, seam side down first, for 3–4 minutes, turning until golden and crisp all over. Drain on kitchen paper.
8. Remove the cocktail sticks. Serve four tacos per plate, topped with lettuce, crema, cheese and salsa.

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