Crispy tacos bathed in broth with potatoes, carrots, and lettuce. Querétaro style.
Ingredients
Scale
Measurement units
- 18 whole corn tortillas
- 1 ½ cup shredded chicken
- 1 cup shredded beef
- 1 ½ cup vegetable oil
- 6 medium Roma tomatoes
- 1 medium white onion
- 3 cloves garlic cloves
- 2 cup chicken broth
- 1 tsp salt
- 1 cup potatoes, diced and cooked
- 1 cup carrots, diced and cooked
- 2 cup iceberg lettuce
- ½ cup crema
- ½ cup queso fresco
Ingredients
Scale
Measurement units
- 18 whole corn tortillas
- 1 ½ cup shredded chicken
- 1 cup shredded beef
- 1 ½ cup vegetable oil
- 6 medium Roma tomatoes
- 1 medium white onion
- 3 cloves garlic cloves
- 2 cup chicken broth
- 1 tsp salt
- 1 cup potatoes, diced and cooked
- 1 cup carrots, diced and cooked
- 2 cup iceberg lettuce
- ½ cup crema
- ½ cup queso fresco
Instructions
Make the caldillo
Blend tomatoes, half onion, garlic. Fry 5 minutes. Add broth and salt. Simmer 15 minutes until thin sauce.
Ingredients
- tomatoes (6 medium)
- onion (½ medium)
- garlic (3 cloves)
- broth (2 cup)
- salt (1 tsp)
Make the filling and fry
Mix chicken and beef. Fill tortillas, roll tightly. Fry until golden.
Equipment
- deep skillet
Ingredients
- tortillas (18 whole)
- chicken (1 ½ cup)
- beef (1 cup)
- oil (1 ½ cup)
Ladle into bowls
Place tacos on plate. Ladle warm caldillo over. Top with cooked potatoes and carrots, lettuce, crema, queso.
Ingredients
- potatoes (1 cup)
- carrots (1 cup)
- lettuce (2 cup)
- crema (½ cup)
- queso (½ cup)
Before you cook
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