Tacos de pollo diferentes

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we're going to prepare a special dish, Tacos de pollo diferentes. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Tacos de pollo diferentes is one of the most popular of recent trending meals on earth. It's appreciated by millions daily. It's simple, it is quick, it tastes delicious. Tacos de pollo diferentes is something that I've loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Tacos de pollo diferentes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tacos de pollo diferentes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tacos de pollo diferentes is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tacos de pollo diferentes estimated approx 15 minutos.

To get started with this particular recipe, we have to prepare a few components. You can cook Tacos de pollo diferentes using 10 ingredients and 4 steps. Here is how you cook that.

Los tacos, por naturaleza quizás son los más sencillos de elaborar, sin embargo cuando se trata de modificar o reinventar la receta las cosas pueden ser un poco difíciles, no es este caso, sigan con detenimiento la receta y verán lo sencillo de una orden de tacos diferentes.

Ingredients and spices that need to be Take to make Tacos de pollo diferentes:

1. 1/2 PECHUGA COCIDA
2. 1 PAQUETE TORTILLAS DE HARINA
3. 1 POCO DE ACEITE PARA FREIR LOS TACOS
4. SAL PIMIENTA
5. AGUACATES
6. CEBOLLA
7. JITOMATE
8. CHILE SERRANO
9. CILANTRO
10. LECHUGA ROMANA

Steps to make to make Tacos de pollo diferentes

1. EN AGUA ABUNDANTE CUECE LA MEDIA PECHUGA AGREGANDO AL AGUA, SAL AL GUSTO, 3 PIMIENTAS NEGRAS ENTERAS, CILANTRO UNA RAMITA, JITOMATE, UNO PARTIDO EN CUARTOS, YA COCIDA LA PECHUGA, DEJA ENFRIAR Y DESMENUZA.
2. TENIENDO DESMENUZADO EL POLLO, EXTIENDE LAS TORTILLA DE HARINA Y PROPORCIONA EL POLLO EN LAS NUEVE TORTILLA Y ARROLLA, CON UN PALILLO O MONDADIENTES, SOSTÉN LOS TACOS DE TRES POR PORCIÓN, CALIENTA ACEITE SUFICIENTE, CUANDO ESTÉ CALIENTE FRÍE LOS TACOS HASTA QUE ESTÉN DORADOS.
3. PROCURANDO QUE NO SE QUEMEN, HAY QUE RECORDAR QUE LA TORTILLA ES DE HARINA, RESERVA EN PAPEL ABSORBENTE PARA QUITAR EL EXCESO DE GRASA, CORTA EN CUADRO CHICO, EL JITOMATE 2 PIEZAS, LA CEBOLLA 1 PIEZA CHICA Y DOS AGUACATES, MEZCLA HASTA HACER UNA SALSA HOMOGÉNEA, CORTA FINAMENTE LA LECHUGA.
4. PARA MONTAR EL PLATO, UN PLATO EXTENDIDO, O TRINCHE: ACOMODA UNA CAMA DE LECHUGA Y SOBRE ELLA ACOMODA LOS TACOS PARTIDOS PREVIAMENTE A LA MITAD, POR UN LADO ACOMODA EL GUACAMOLE Y DISFRUTA CALIENTITO.

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