Chicken a la Veracruzana Tacos
- Level: Easy
- Yield: 12 tacos (4 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1079
- Total Fat
- 38
- Saturated Fat
- 8
- Carbohydrates
- 98
- Dietary Fiber
- 12
- Sugar
- 16
- Protein
- 86
- Cholesterol
- 210
- Sodium
- 2040
- Total: 45 min
- Active: 45 min
Ingredients
2 tablespoons corn oil
2 1/2 medium onions, 2 sliced, 1/2 chopped
3 large green bell peppers, sliced
8 cloves garlic, sliced
1/2 teaspoon red chili flakes
1 tablespoon kosher salt
One 28-ounce can diced tomatoes
3 tablespoons green olives, sliced
3 tablespoons capers
1 tablespoon dry epazote powder
5 tablespoons chopped fresh cilantro
About 8 cups shredded, cooked chicken
Twelve 6-inch flour tortillas
2 limes, quartered
Directions
- Add the oil to a pot and heat. Add and saute the sliced onions, peppers, garlic and chili flakes until translucent, 3 to 5 minutes. Add the salt and canned tomatoes. Cook down the excess tomato water at a low simmer, 10 to 15 minutes. Add the olives and capers and cook for another 5 minutes, still at a low simmer. Add the epazote and 1 tablespoon cilantro. Cook another minute. Add the shredded chicken to the sauce; simmer for another minute.
- Mix together the chopped onion and remaining 4 tablespoons cilantro. Heat up your tortillas, stuff with chicken and top with the onion and cilantro mix. Serve with a wedge of lime.
Cook’s Note
The chicken can be prepared a day or two before: 1 chicken, quartered, seasoned, boiled, cooled and shredded. You can even use leftover chicken if the flavor is natural or mild. If you can't find dry epazote you can substitute for fresh, but double the amount. If you can't find epazote, you can omit or even change to something like parsley or another earthy herb. Always check the seasoning before serving.