Tacos dorados con sopa
Serves 2
Directions
- 1Sauté tomatoes and onions in oil, add shredded chicken, and season with salt.
- 2Prepare tortilla dough by combining corn flour and water, then form into small balls.
- 3Press dough balls into tortillas and cook on a griddle.
- 4Fill tortillas with the chicken mixture, roll them, and seal the edges with the flour and water paste.
- 5Deep-fry the tacos in hot oil until golden brown.
- 6Blend tomatoes, onion, garlic, black peppercorns, tomato bouillon, and water to make a sauce.
- 7Brown the pasta in a pot with a little oil.
- 8Add the blended sauce, more water, salt, oregano, and fresh cilantro to the pasta pot, then cover and cook.
- 9Serve the soup in a bowl, place the fried tacos on top, and garnish with lettuce, crumbled queso fresco, cream, sliced avocado, and chili oil.
Ingredients
- 1 splash oil
- 2 tomato, chopped
- 1/2 onion, sliced
- 1 whole chicken breast, shredded
- to taste salt
- 1 package corn flour
- to reach desired consistency amount water
- small amount amount flour, mixed with water to create a paste
- sufficient for deep-frying amount cooking oil
- 3 tomato, chopped
- 1 onion, piece
- 2 clove garlic
- 3 whole black pepper
- 1 tsp tomato bouillon
- 1 pitcher water
- 1 package shell pasta
- to taste oregano, fresh, sprigs
- 1 handful cilantro, fresh
- to taste lettuce, shredded
- to taste queso fresco, crumbled
- to taste sour cream
- 1 avocado, sliced
- to taste chili oil
Equipment
panmixing bowltortilla pressgriddleblenderpottongscutting boardknife
Tips
- If the tortilla puffs up while cooking, it means you can get married.
- Using a flour and water paste to seal the tacos prevents them from opening during frying.
- You can make your own tortillas or use pre-made ones from the package.
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