Chicken Tacos

• 3 tablespoons chicken fat or oil
• 1/2 cup (125 ml) finely chopped white onion
• 3 fresh chiles jalapenos, cut into thin strips with seeds and veins
• 1 1/2 cups (375 ml) finely chopped, unpeeled tomatoes
• 1 1/2 cups (375 ml) poached chicken for tacos
• 3 tablespoons chicken broth
• Sea salt to taste
• 12 5-inch (12.5 cm) corn tortillas
• Safflower oil for frying
• 1 cup (250 ml) Cooked Tomato Sauce, Sierra de Puebla and Micboacan
• 2 cups (500 ml) finely shredded lettuce or cabbage
• 3/4 cup (190 ml) creme fraiche
• 6 tablespoons finely grated queso fresco or anejo

1. First make the filling.
2. Heat the chicken fat, add the onion and chile strips, and fry for 1 minute; they should not brown.
3. Add the tomatoes and cook for another 3 minutes, until some of the juice has been absorbed.
4. Add the shredded chicken, broth, and salt and cook until the mixture is almost dry and shiny-about 8 minutes.
5. Set aside to cool slightly.
6. Put a little of the filling across the tortillas, roll, and secure with a toothpick.
7. Heat enough oil in a frying pan to cover liberally the bottom (it should not be deep) and put some of the tacos-open part down-into the oil.
8. Fry gently, turning them from time to time; once they are sealed, you can remove the toothpick.
9. Place 2 tacos on each plate.
10. Open them a little and insert, or put over the top, some of the sauce, strew with lettuce, add a large tablespoon of cream, and sprinkle with the cheese.

chicken, white onion, chiles, tomatoes, chicken, chicken broth, salt, corn tortillas, safflower, tomato sauce, cabbage, creme fraiche, queso fresco

Taken from www.cookstr.com/recipes/chicken-tacos (may not work)