Serves 10
Directions
- 1Boil chicken breasts with a piece of onion, 3 garlic cloves, and a pinch of salt until cooked.
- 2In a pan, heat 1/2 cup olive oil with 1/2 chopped onion and 4 garlic cloves. Sauté for 2 minutes.
- 3Add seeded guajillo chilies to the pan and fry for a few seconds until they turn golden.
- 4Transfer mixture to a blender, blend until smooth, and strain to separate the chili oil from the solids.
- 5In a clean pan, add a drizzle of the chili oil and saute onion until softened.
- 6Add the shredded chicken, 1 tbsp chili oil, garlic powder, salt, and chicken bouillon. Mix well.
- 7Add the cooked diced potatoes and carrots. Stir to combine.
- 8Brush corn tortillas with the remaining chili oil, heat in the microwave to soften, add chicken filling, and fold.
- 9Place tacos inside a steaming pot lined with aluminum foil.
- 10Steam the tacos for 25 minutes.
Ingredients
- 3 whole chicken breast
- 1/2 whole onion
- 3 whole garlic
- 1 pinch salt
- 1/2 cup olive oil
- 1/2 whole onion, chopped
- 4 whole garlic
- 4 whole guajillo chili, seeded
- 1/2 whole onion, chopped
- 3 whole shredded chicken
- 1 tbsp chili oil blend
- 1 tsp garlic powder
- 1 pinch salt
- 1 tsp chicken bouillon
- 1 cup potato, cooked, diced
- 1 cup carrot, cooked, diced
- 10 whole corn tortilla
Equipment
potpanblenderstrainerspatulabrushsteamer potaluminum foil
Tips
- Don't fry the guajillo chilies too long to avoid a bitter taste.
- Microwave the tortillas before filling to prevent them from breaking.
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