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Heat 1 liter of water in a bowl and place 1 clove of garlic and 1/4 onion, when it starts to boil, place the chicken breast for 25 to 30 minutes.
In a second container, boil the previously washed tomato with the serrano peppers, the garlic and the 2 cuaresmeños, let it boil until the tomatoes acquire a transparent medium color.
Once the tomato and chicken are ready, place the tomato with the chilies, garlic, 1/2 onion and cilantro (the last two raw) in the blender and salt to taste; Instead of using water to liquefy, put 2 cups of the broth of the breast to liquefy and put to season with little oil and let when the first boil place 1 cup of water and boil for 10 more minutes.
Crumble the breast and season with the butter and little salt.
Now, if you're ready, start putting your tacos together, put the Oaxaca cheese on the shreds and put them little chicken, make some of the cheese for the children of the home. Once ready, fry them in oil but remember that the oil must be boiling, not burned, only very hot so that they do not absorb more oil than normal.
Chop the lettuce and disinfect it and the little onion that is left over.
Now ready and well browned the tacos place them for 1 minute in the broth, then serve with enough green broth and decorate with lettuce, onion, avocado, cheese and cream ... And enjoy.
TIPS
If you put everything to boil at the same time but in separate containers you can save more time and while that is cooking you can chop the onion and the lettuce.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
1244
kcal
62%
Carbohydrates
143
g
48%
Proteins
55.8
g
112%
Lipids
56.0
g
86%
Fiber
25.9
g
52%
Sugar
18.3
g
20%
Cholesterol
158
mg
53%
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