Mexican Chicken Tacos recipe by Coco

My good friend Coco who lives in Miami was generous enough to share with us one of her favorite family recipes. 

Coco is a very fun and loving woman who loves to cook for her beautiful family.

I asked her about an easy recipe that busy working women could incorporate to their routines and she picked her beloved "Mexican Chicken Tacos in Salsa Verde".

Take down notes of her recipe:

Ingredients

Chicken breast

Corn Oil

Flour Tortillas

Queso Fresco

Garlic cloves

Green tomatoes

Sour Cream

Lettuce (finely chopped)

Onion

1 Bay leaf

Garlic

Salt & Pepper

Radishes (sliced)

Natural Jalapenos

Coco recommends that the exact amount of ingredients depend on the amount of tacos you would like to cook as the whole recipe is basically based on your own discretion and resistance to the “chile” and how hot you like the salsa.

Instructions

• Boil the chicken breast with salt, pepper, one bay leaf, onion and garlic. (Keep the broth to prepare your green salsa)

• Once chicken is cooked shred it and make the tacos. Close them with a toothpick to avoid them opening when frying.  

• Wash and boil the green peeled tomatoes and the jalapeños in a little bit of water. Once they are soft, blend them with salt. 

• Fry this salsa in a bit of oil and add the chicken broth – depending on how thick you like the salsa is the amount of broth you should use. Let it cook for some minutes.

• Fry the tacos in low fire to avoid they get burn (flour tortilla fries faster than corn).   

• Once fried, soak them in your hot salsa for some seconds and serve.

Xoxo.