Tacos Dorados de Pollo (Crispy Fried Chicken Tacos)

Chicken filling

• 700 g Chicken thighs, boneless, skinless
• 1 medium White onion
• 3 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1 ½ tsp Fine sea salt

Tomato salsa and toppings

• 450 g Tomato, ripe
• 1 large Lime
• 120 g Shredded iceberg lettuce
• 120 ml Mexican crema
• 120 g Queso fresco

To fry and assemble

• 12 pieces Corn tortillas
• 500 ml Vegetable oil

1. Put the chicken thighs in a large pot and cover with water. Add half the onion (leave the rest for the salsa), 2 garlic cloves, the cumin, oregano and 1 tsp of the salt. Bring to the boil, then reduce to a gentle simmer for 18 to 22 minutes, until the chicken is cooked through and tender.
2. Lift the chicken out and leave until cool enough to handle, then shred it. Add a splash of the cooking liquid to keep it juicy, and season with the remaining 0.5 tsp salt if needed. Discard the onion and garlic from the pot.
3. Make the salsa: finely chop the tomatoes and the remaining half onion, then finely grate or crush the remaining garlic clove. Squeeze in the lime juice and stir well, then set aside for the flavours to mingle.
4. Warm the corn tortillas briefly in a dry frying pan so they are pliable. Spoon a line of shredded chicken down the centre of each tortilla, fold over, and press gently to seal. Keep the filled tacos covered with a clean tea towel as you work so they do not dry out.
5. Pour the vegetable oil into a frying pan to a depth of about 2 cm and heat over medium-high until a small piece of tortilla sizzles immediately. Fry the tacos in batches for 2 to 3 minutes per side, turning with tongs, until deep golden and crisp. Transfer to a plate and keep warm while you fry the rest.
6. Serve the tacos hot, topped with shredded iceberg lettuce, a drizzle of Mexican crema, crumbled queso fresco and spoonfuls of tomato salsa. Finish with extra lime juice at the table if you like.

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