Heat 1 liter of water in a pot and add 1 clove of garlic and 1/4 of an onion; when it starts to boil, add the chicken breast and cook for 25 to 30 minutes.
In a second pot, boil the previously washed tomatoes with the serrano chiles, the garlic, and the 2 cuaresmeños; let it boil until the tomatoes become semi-transparent.
Once the tomatoes and chicken are ready, put the tomatoes with the chiles, garlic, 1/2 onion, and cilantro (the last two raw) in the blender, and add salt to taste; instead of using water to blend, use 2 cups of the chicken broth. Blend and season with a little oil, then when it starts to boil, add 1 cup of water and boil for 10 more minutes.
Shred the chicken breast and season it with butter and a little salt.
Now that everything is ready, start assembling your tacos, adding shredded Oaxaca cheese and a little chicken; make some with just cheese for the younger ones at home. Once ready, fry them in oil, but remember that the oil should be boiling, not burnt, just very hot so they don't absorb more oil than normal.
Chop the lettuce and disinfect it, and chop the little remaining onion.
Once the tacos are ready and well golden, place them in the broth for 1 minute, then serve with plenty of green broth and garnish with lettuce, onion, avocado, aged cheese, and cream... Enjoy!
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?