Mexican chicken tacos
The 5th of May is Mexico’s Independence day, so we have chosen a dish from this country’s rich culinary repertoire. Our chosen dish is chicken tacos.
For the taco filling: 1 onion, 2 tomatoes, boneless skinless chicken pieces, olive oil, a sprig of parsley, grated cheese, salt and pepper. We suggest adding a salsa: half an onion, 1 clove garlic, 200g tomato, 2 Mexican chiles (chillies), olive oil and thyme.
How to make the Mexican chicken tacos
Cut the onion and tomatoes, then stir fry them together in a frying pan with a bit of oil. Add salt and pepper and then include the chicken (previously grilled or lightly fried in a pan then cut into fine strips). Add a bit of chopped parsley and mix everything together.
Heat the corn tortillas in a frying pan so that they are nice and crisp, then add the filling: the grated cheese on top will melt with the heat, and should you wish, you could also add strips of lettuce and pico de gallo*.
To make the salsa: finely chop the onion and garlic and brown lightly in a pan with a bit of oil. Then add the chopped tomatos and the finely chopped chiles, ( fresh or dry). Season with salt and pepper, infuse the mix with thyme, leaving it for 5 minutes. Serve in a bowl. All ready to eat and enjoy!
*Pico de Gallo: It is a fresh, uncooked salad made from chopped tomato, onion, cilantro, fresh serranos (but jalapeños or habaneros too), salt, and key lime juice.