Recipe for chicken and vegetable tacos in the Mexican style

Chicken and vegetable tacos are an extremely delicious and easy to prepare Mexican dish . This recipe consists of a flour tortilla filled with chicken, vegetables and tabasco sauce to add a spicy touch to the Mexican style.

Ingredients

For the filling

• 2 supreme chicken
• 3 lemonsPlace a flour tortilla on the palm of your hand and place a lettuce leaf on it. Pour a little filling in the center and add a little cubed tomato. Pour tabasco sauce to taste or guacamole sauce and serve.
  This dish is one of the delicacies of Mexican cuisine that you can not miss. There are plenty of Mexican snacks that can get you out of trouble when you have surprise guests like these chicken enchiladas with cheese that we have also taught to prepare in Placer al Plato. Do not lose the recipe!
• 2 cloves of garlic
• 2 onions
• 1 green pepper
• 1 red pepper
• Ground black pepper c / n
• Salt c / n

For the mass

• ½ kilo of common flour
• 150g shortening
• 1 tablespoon baking powder
• Salt c / n
• 1 cup of warm water
• Extra flour c / n
• 1 tablespoon of liquid smoke

Elaboration step by step

Preparation of the filling

1. Cut the chicken into thin strips and let them marinate for at least 30 minutes in squeezed lemon juice, garlic cloves crushed salt and black pepper ground to taste.
2. Wash the peppers, open them and remove the seeds and veins. Cut in julienne and reserve.
3. In a frying pan pour a good amount of olive oil and add the peppers. Sauté until tender and add the onion cut into a feather .
4. When the onion becomes transparent, add liquid smoke and a pinch of salt.
5. Pass the vegetables from the tacos to a bowl and in the same pan pour a little oil again and add the chicken.
6. Leave to cook until browned and pour the vegetables. Stir with a wooden spoon and let cook the stuffing of the chicken tacos for 5 minutes.

Preparation of flour tacos

1. Place the flour on a clean, dry surface and make a hole in the center.
2. Put the shortening cubed in the flour volcano and add the baking powder and salt.
3. Knead well until the butter is disintegrated and re-form a hole to place the warm water.
4. Go dragging flour from the edges towards the center and knead to form a soft dough . If sticky, sprinkle with flour until the desired consistency is obtained.
5. Put the mass of the Mexican tacos in a container covered with plastic wrap and let stand for 60 minutes at room temperature.
6. Form buns of equal size with the dough and stretch each one with a rolling pin on a floured table until they are 15cm in diameter.
7. Heat the comal or griddle and cook the flour tortillas for tacos on both sides until golden brown.