Tacos dorados de pollo, a staple of Mexican home cooking, start with corn tortillas that get filled with shredded chicken stewed alongside onion and tomato, then rolled and fried until crisp. The version here takes 35 minutes total and yields five pieces, or two to three servings—a practical way to turn leftover cooked chicken into something new for the weekend.
- Timing: 35 minutes overall, split into 20 minutes of preparation and 15 minutes of cooking that covers both stewing the filling and frying the tacos.
- Yield: 5 tacos, equal to 2 to 3 portions.
- Critical step: secure each taco with wooden toothpicks and fry in very hot oil so they brown evenly without soaking up extra fat.
A market and fonda favorite
You will find this technique across Mexican markets and small eateries, where the filling is simmered with onion and tomato before being wrapped. It is usually brought to the table with cream, fresh cheese and salsa.
Cooking the filling first concentrates its flavor; only then does it go inside the tortilla and into the oil. The payoff is a crisp shell around a juicy center. The essential trick is sealing the taco well before frying so it neither splits open nor drinks too much oil.
Ingredients for 5 tacos
- 5 corn tortillas
- 1 cup shredded chicken
- 2 tablespoons oil
- 1/4 cup chopped onion
- 1/2 cup chicken broth
- Salt to taste
- Oil for frying (as needed)
- 100 ml cream
- 100 grams grated cheese
- Wooden toothpicks to hold the tacos closed
Step by step
- Heat the 2 tablespoons of oil in a skillet over medium heat.
- Cook the chopped onion until translucent.
- Add the shredded chicken, the broth and salt to taste.
- Simmer until nearly all the liquid is gone. A dry filling keeps the taco from breaking open during frying.
- Let the filling cool for a few minutes before handling the tortillas.
- Spoon a portion of filling onto each tortilla and roll it tightly.
- Fasten every taco with 2 wooden toothpicks so it stays shut while frying.
- Heat plenty of oil in a skillet until very hot.
- Fry the tacos open side first, then flip them. The oil must be very hot for even browning without greasiness.
- Lift the tacos out once golden and crisp, and rest them on paper towels.
- Carefully pull out the toothpicks before serving.
- Finish with a drizzle of cream and a sprinkle of grated fresh cheese. Serve with your favorite salsa.
Nutrition and storage
Each portion provides roughly 320 kcal, 18 grams of protein, 22 grams of carbohydrates, 18 grams of fat, 2 grams of fiber and 420 milligrams of sodium. These figures are estimates; exact values depend on the specific ingredients and portion sizes you use.
The chicken filling keeps up to 3 days in the refrigerator in an airtight container. Fried tacos are best eaten the same day, since chilling them costs them their crunch.
Suggested accompaniments
A light fideo soup pairs well, balancing the taco's crispness with a gentle broth. Traditional red rice is another option.
A lettuce, tomato and radish salad adds freshness and textural contrast. Guacamole and refried beans are classic ways to round out the meal. For a lighter version, serve roasted vegetables or a fresh green salsa made from tomatillos and serrano chile.
With accessible ingredients and a straightforward method, this recipe stands out as a generous choice for a family weekend menu without giving up the traditional flavors of Mexican cooking.