400 grams meat, shredded cooked meat (it can be chicken, beef, or pork)
vegetable oil
1/2 onions, cut
4 tomatoes, cut in half
4 dried guajillo chiles, without tails and without seeds
2 cloves garlic
1 cup chicken broth, or water
1/2 bunches fresh cilantro
cheeses, for serving
sour cream, for serving
cabbages, chopped, for serving
salt
pepper
Preparation
40 mins
0 mins
Low
Season the shredded meat with salt and pepper, then place a portion in a tortilla, fold it in half, and secure it with toothpicks so it doesn't spill when you put it in the oil. Continue this way until all the tortillas are done.
In a skillet with oil heated halfway, fry the tacos until golden brown on both sides.
FOR THE SAUCE: In a hot comal (or thin skillet), cook the tomatoes, onion, chiles, and garlic (all cut in half) for 5 minutes on all sides, until they have some blackened parts. This will give them a better flavor.
Once the above is ready, put everything in a blender, add the chicken broth (or water), cilantro, and blend until well ground.
In a hot pot with oil over high heat, pour the blended mixture and then lower the heat to minimum, let it cook for 10 minutes covered.
Add more broth if necessary, add salt and pepper, and taste to your liking.
Serve the tacos (without the toothpicks) in deep plates, drowning them with the hot sauce. Top with a bit more meat, cream, cheese, and cabbage.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?