When it comes to making deep-fried appetizers, tacos hondure?os are one of my favorites to make! My mom is Honduran and taught me how to make these amazing, crispy tacos. Serve topped with white cheese, onion sauce, or chopped cabbage.
Ingredients
Tomato Sauce
- ¼ cup water
- 1 (6.5 ounce) can tomato sauce
- ½ teaspoon chicken bouillon granules
- ½ teaspoon seasoned salt
Tacos
- 2 skinless, boneless chicken breasts
- ½ teaspoon salt, or to taste
- 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
- 10 corn tortillas
- vegetable oil for frying
Directions
Step 1
Make the tacos: Place chicken breasts and salt into a pot and 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. Remove from the pot and cool until easily handled, about 5 minutes. Shred into thin pieces.
Step 2
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and bell pepper; cook and stir until softened, about 2 minutes. Stir in shredded chicken, bouillon granules, and black pepper; cook until golden brown, about 5 minutes.
Step 3
Spoon some chicken mixture into the middle of each corn tortilla. Fold tortillas around the filling and secure with a toothpick.
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.
Step 5
Make the sauce: Bring water to a boil in a small saucepan. Add tomato sauce, bouillon granules, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.
Tips
Add diced vegetables to the tomato sauce if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 347 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat2g | 9% |
Cholesterol24mg | 8% |
Sodium694mg | 30% |
Total Carbohydrate49g | 18% |
Dietary Fiber8g | 28% |
Total Sugars6g | |
Protein16g | |
Vitamin C29mg | 145% |
Calcium103mg | 8% |
Iron2mg | 12% |
Potassium533mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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