Tacos dorados (crispy rolled chicken tacos) with crema, salsa verde, cheese, lettuce, radish and cilantro
Rick Bayless · ♥ 1.9K likes · 53.4K views · 11 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- tortillas that are meant for frying
Use thin, dry tortillas made for frying; if very fresh, spread them out to air-dry half an hour to 45 minutes.
- chicken
- salt
Season the filling (here chicken) generously with salt, a little more than to eat it straight, since tortillas have none.
- oil
Heat oil to about 350 degrees, checking with a thermometer.
Dip the tortillas about three at a time into the hot oil for a couple of seconds until they bubble, to soften them; drain on paper towels and pat dry.
Skewer the rolled tacos with the overlapping flaps facing inward so they do not unroll, spaced apart so the oil reaches all around.
Rolling and skewering
- Mexican crema
- roasted tomatillo salsa
- queso añejo
- radish
- 2 cup hearts of the romaine
- cilantro
Slice the radish and about two cups of romaine hearts; chop the cilantro finely.
Fry the skewered tacos a couple of minutes, turn and fry the other side until completely crisp; turn off the oil.
Line the tacos up on a platter; they can be kept warm uncovered in a low oven about 15 minutes.
Topping the platter abundantly
Top abundantly: stirred crema, spicy salsa verde, cheese, lettuce down the center, radish, cilantro and more cheese.
Variation: roll a day ahead and refrigerate well covered; after frying they can sit 15 to 20 minutes in the oven.