Tacos de canasta con pollo – chicken basket tacos

1
60 minutes

Ingredients

  • 500g of chicken breast
  • 1/2 onion, finely sliced
  • 3 bay leaves
  • 3 black peppercorns

Sauce

  • 2 garlic cloves
  • 1 chipotle chilli
  • 2 guajillo chilli peppers, or ancho chillies
  • 1 pinch of salt

To assemble

  • 20 corn tortillas
  • 100ml of oil, hot, or melted lard
  • 1 onion, finely sliced
  • 1 lime, cut into wedges

Method

1
Place the chicken breast, onion, bay leaves and peppercorns in a saucepan and cover with water. Place over a high heat and bring to the boil, then reduce to a simmer. Cook for 15–20 minutes, or until the chicken is cooked. Remove the chicken from the poaching liquid and shred using 2 forks, then set aside to cool
2
Meanwhile, make the sauce. Place a frying pan over a high heat and toast the chillies until slightly smoking, then transfer to a bowl and cover with hot water. In the same pan toast the garlic cloves (still in their skin) until blackened, then peel and place in a blender. Add the soaked chillies and 100ml of the soaking water and blend until smooth. Season, then toss the shredded chicken in the sauce and season. Keep warm
3
To assemble the dish, line a basket or pot with a tea towel and some parchment paper. Heat the tortillas in a dry frying pan until soft and pliable, then store in a folded tea towel to keep warm
4
Place a spoonful of the chicken mixture on one-half of each tortilla and fold them over to create a half-moon shape. Place the folded tortillas in the basket or pot as you go, until the bottom is completely covered. Brush the tacos with hot oil or lard and sprinkle with some sliced onions. Continue to layer the basket or pot like this, tessalating the tacos to ensure a snug fit
5
Once all the tacos are in the basket or pot, cover tightly with a tea towel and leave for 5–10 minutes. When ready to serve, remove the towel and let everyone take a few tacos. Serve with lime wedges and some salsa taquero.