Honduran Style Crispy Fried Tacos Recipes
HONDURAN-STYLE CRISPY FRIED TACOS
This is one of my favorites to make when it comes to deep-fried appetizers! My mom is Honduran and taught me how to make these amazing crispy tacos. Serve topped with white cheese, onion sauce, or chopped cabbage.
Provided by Nissi Pineda
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h11m
Yield 5
Number Of Ingredients 14
Steps:
- Place chicken breasts and salt in a pot; cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Cool until easily handled, about 5 minutes. Shred into thin pieces.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and green bell peppers; cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes.
- Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around filling and secure with a toothpick.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
- Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 49.4 g, Cholesterol 23.5 mg, Fat 11 g, Fiber 7.8 g, Protein 15.6 g, SaturatedFat 1.7 g, Sodium 693.8 mg, Sugar 5.6 g
CRISPY FRIED TACOS
My mother has been making these for more than 30 years. Frying the tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.-Catherine Gibbs, Gambrills, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 tacos.
Number Of Ingredients 13
Steps:
- In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate., In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt. Meanwhile, in another large skillet, fry tortillas in oil in batches just until crisp; drain on paper towels., Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.
Nutrition Facts : Calories 257 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 546mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
HONDURAN-STYLE CRISPY FRIED TACOS
This is one of my favorites to make when it comes to deep-fried appetizers! My mom is Honduran and taught me how to make these amazing crispy tacos. Serve topped with white cheese, onion sauce, or chopped cabbage.
Provided by Nissi Pineda
Categories Chicken Appetizers
Time 1h11m
Yield 5
Number Of Ingredients 14
Steps:
- Place chicken breasts and salt in a pot; cover halfway with water. Bring to a boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Cool until easily handled, about 5 minutes. Shred into thin pieces.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add onion, tomato, and green bell peppers; cook and stir until softened, about 2 minutes. Stir in shredded chicken, 1 teaspoon chicken bouillon, and black pepper; cook until golden brown, about 5 minutes.
- Spoon some of the chicken mixture into the middle of each corn tortilla. Fold tortilla around filling and secure with a toothpick.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tortillas in batches until golden and crispy, about 2 minutes per side. Drain on paper towels.
- Bring 1/4 cup water to a boil in a small saucepan. Add tomato sauce, 1/2 teaspoon chicken bouillon, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 49.4 g, Cholesterol 23.5 mg, Fat 11 g, Fiber 7.8 g, Protein 15.6 g, SaturatedFat 1.7 g, Sodium 693.8 mg, Sugar 5.6 g
CRISPY FRIED TACOS
Make and share this Crispy Fried Tacos recipe from Food.com.
Provided by looneytunesfan
Categories Meat
Time 30m
Yield 12 tacos
Number Of Ingredients 11
Steps:
- In a blender or food processor, combine the salsa ingredients; cover and pulse until salsa reaches desired consistancy. Transfer to a bowl; cover and refrigerate.
- In a skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt.
- In another skillet, heat oil. Fry tortillas just until softened; drain on paper towels.
- Fill tortillas with beef; sprinkle with cheese. Fold in half.
- In an ungreased skillet, fry tortillas on both sides until crisp. Serve with lettuce and salsa.
Nutrition Facts : Calories 276.3, Fat 18.8, SaturatedFat 5.5, Cholesterol 35.6, Sodium 379.2, Carbohydrate 16.3, Fiber 2.9, Sugar 3.4, Protein 11.9
CRISPY FRIED TACOS
Make and share this Crispy Fried Tacos recipe from Food.com.
Provided by taillightsinsightbb
Categories Lunch/Snacks
Time 40m
Yield 12 tacos, 12 serving(s)
Number Of Ingredients 11
Steps:
- in a blender or food processor, combine the salsa ingredients.
- cover and pulse until salsa reaches desired consistency.
- transfer to a bowl.
- cover and refrigerate.
- in a skillet, cook beef over medoum heat until no longer pink.
- drain.
- sprinkle with salt.
- in another skillet, heat oil.
- fry tortillas just until softened.
- drain on paper towels.
- fill tortillas with beef.
- sprinkle with cheese.
- fold in half.
- in an ungreased skillet, fry tortillas on both sides until crisp.
- serve with lettuce and salsa.
Nutrition Facts : Calories 282.2, Fat 18.8, SaturatedFat 5.5, Cholesterol 35.6, Sodium 438.1, Carbohydrate 17.9, Fiber 3.2, Sugar 4.2, Protein 11.9
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