Crispy Chicken Tacos

By Jaclyn

Ingredients

• 4 lbs. chicken breasts
• 5 garlic cloves, smashed
• 2 T. kosher salt
• 2 lbs. tomatoes
• 8 black peppercorns
• 1/2 c. roughly chopped white onion
• 2 T. corn oil
• 3/4 cup heavy cream
• 1/4 cup bread crumbs
• 10 corn tortillas, heated

Preparation

Step 1

Rinse chicken breast in cold water and add to a large pot. Cover with water and add 4 smashed garlic cloves and 1 tablespoon of salt. Bring to a boil over medium heat. Reduce the heat and simmer, uncovered, until chicken is cooked through, about 25 minutes. Drain and transfer to a large bowl. Shred the chicken when it is cool enough to handle. Set aside 4 cups of chicken.

Put the tomatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until cooked through and soft, about 15 minutes. Blend mixture along with the remaining tablespoon of salt, peppercorns, white onion and remaining garlic clove. Puree until smooth.

Add 2 tablespoons of corn oil to a large pan, over medium-high heat. Once hot, add the tomato puree, bay leaves and the shredded chicken and stir. Simmer until the mixture has thickened, about 10 minutes. Stir in the cream and bread crumbs and simmer until mixture has thickened again, about 4 to 5 more minutes. Mixture will be moist but not too wet, which will be perfect for filling the tacos.

Heat the tortillas in the microwave to prevent them from breaking when rolling into a taco. Put 1 to 2 tablespoons of the filling on each tortilla and roll.

Place tacos in a baking dish and bake at 350 for about 5 minutes per side.

Serve with guacamole.