INGREDIENTS:
2 boneless skinless chicken breasts
750ml water
1 bay leaf
1/4 onion, chopped
1 teaspoon salt
16 soft corn tortillas
125ml corn or vegetable oil
16 cocktail sticks
1 head iceberg lettuce, shredded
300g soured cream
pico de gallo
guacamole (optional)
PREPARATION:
1. Put the chicken breast in a small saucepan and cover with the water. Add the bay leaf, onion and salt. Bring to the boil and skim off any film that comes to the surface. Simmer gently for 20 minutes or until the chicken is cooked. Leave to cool and shred lightly with your fingers. Reserve.
2. Take a soft tortilla, put some shredded chicken breast in the centre and spread into a thin sausage shape. Roll the tortilla. The taco should resemble a spring roll. Secure with a cocktail stick.
3. Carefully heat the vegetable oil in a saucepan and drop the taco into it. You can use a deep-fat fryer to cook several tacos at once. Fry until crisp and golden on one side, flip the taco and cook until crisp and golden on the other side. Remove the tacos and place them on kitchen paper to absorb any excess oil.
4. On a large plate, arrange four tacos, then add the shredded lettuce and soured cream and top with any of the suggested salsas or guacamole.
Mama says: Be very careful when working with hot oil. Make sure that children are well out of the way and remember that oil spits if it comes into contact with water.
PREP/COOK
INFORMATION:
Prep time: 25 minutes
Cook time: 20 minutes
Serves: 4
