12 serrano chiles, or picho finger chili (preferably), for the sauce
1/2 lettuce, chopped and disinfected, for the tacos
vegetable oil, as needed
1/4 queso fresco, for decoration
1 table cream, for decoration
salt, as needed
Preparation
30 mins
0 mins
Low
Boil the tomatoes with the chiles, once boiled blend them with a little of the same water they were boiled in and reserve the rest.
In a saucepan, put a little oil to fry the sauce. Add the sauce to the saucepan and add salt as needed and let it season.
Once the sauce is seasoned, add the remaining water we reserved until it reaches a consistency that is neither watery nor too thick.
While preparing the sauce, start making the tortillas by hand.
Once the tortilla is ready, fill it with chicken, dip it in the hot sauce, and take it out, repeating this process until all the tacos to be eaten are done.
Place them on a plate and top with lettuce, cheese, and cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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