- 1 Boneless Chicken Breast (in two halves or various pieces)
- 1 White Onion
- 2 Garlic Cloves
- 4 Yellow or Russet Potatoes, peeled and cubed
- 2 Poblano Chile Peppers
- Freshly Ground Black Pepper, to taste
- Salt, to taste
- Vegetable Oil, for frying
- About 2 Dozen Corn Tortillas
- Shredded Head Lettuce
- 1/2 White or Red Onion, thinly sliced
- Sour Cream
- Avocado Salsa, see recipe (or another salsa of your choice)
- Crumbled Queso Fresco
- Avocado, pitted, sliced, and peeled
Add 1 to 2 tablespoons ofoil to a medium pot set over medium-low heat. Add the and brown on all sides.
Coarsely chop the whole white onion and mince the garlic cloves. Divide the onion and garlic in halves. Add one half of the onion and garlic to the pot with theand add water to cover the . Bring to a boil, then reduce heat to low and simmer until done, about 15 minutes.
Drain and allow theand onion to cool. Shred the .
While simmering thein the steps above, add the remaining half of the chopped onion and minced garlic to a medium saucepan along with the peeled and cubed . Cover with water, set over high heat, and bring to a boil. Reduce heat to low and simmer until the are tender, about 20 minutes.
While theare cooking, set the poblano peppers over a low flame on the stovetop, on a comal (griddle) set over low heat, or under the broiler in the oven.
Roast the peppers until the skin blisters and is blackened on all sides. Then place the roasted peppers in a plastic bag, close it, and allow them to steam about 5 minutes.
Remove one poblano from the bag at a time.
Using a butter knife, lightly scrape the blackened skin off the pepper.
Scrape the skin off of the other pepper. Remove the stems and seeds. Thinly slice the poblanos into small pieces (“rajas”) and set aside.
Once theare tender, drain the water, but be sure that about 1/3 cup hot water remains with the . Mash the until smooth and season with freshly ground black pepper and salt to taste.
Add the poblano rajas to the mashedand stir to combine thoroughly.
Addoil to a large frying pan set over medium heat until the oil is about 1/4-inch deep. While the oil is getting hot, heat up 4 tortillas on a comal (griddle) set over low heat (so they won’t tear when you roll them up after adding the filling).
Addand onion to one warm tortilla and add with rajas to the other.
Roll the tortillas up and place seam-side-down in the hot oil. Repeat with the other two warm tortillas. Fry the tacos, flipping occasionally, until they’re golden brown and crispy on all sides.
Transfer to a plate lined with paper towels.
Repeat the above steps until you’ve used up all theand potato filling or you’ve made the number of tacos desired. Save any remaining filling so you can make tacos another time.
Place 3 to 5 crispy tacos on a plate. Drizzle a little sour cream over them. Top with shredded lettuce, sliced onion, a little more sour cream, avocado, crumbled queso fresco, and sliced avocado. Serve immediately.
In Central, tacos dorados are commonly served as a side dish to pozole.
Posted by Lindsay