Chicken tacos bathed in green sauce baked a way different from the traditional ones.
- 1 piece of chicken breast
- 1 cup cow’s milk cream
- 1/2 piece of white onion
- 1/4 teaspoon ground black pepper
- 1/2 cup manchego cheese
- 12 pieces of tortillas
- 10 pieces of green tomato (tomatillo)
- 1 clove garlic
- 1/2 bunch cilantro
- 1 cup canola oil
- 1 teaspoon salt
Heat water in a pot to cook the chicken, when it is hot add the breast with a ¼ onion, with a little salt, let cook for 30 minutes. Let cool and shred the chicken.
Heat water in another pot and add the green tomatoes, ¼ onion and garlic clove. Cook for a few minutes, taking care not to break the tomatoes, let cool. Place the tomatoes, onion, garlic, cilantro, cream, salt and pepper in the blender glass and set aside.
Heat the tortillas and fill each one with shredded chicken and roll to form the taco. Heat the pan for 3 minutes and add a little oil and stir-fry the tacos. Place the tacos in the refractory and bathe with the sauce and spread the manchego cheese. Bake for 15 minutes at (300) ° F (150 °) C.