Pollo Dorado Tacos
- In a large skillet cook onion in the 1 tablespoon hot oil until tender. Stir in undrained canned tomatoes and undrained chile peppers. Simmer, uncovered, about 5 minutes or until most of the liquid is evaporated; stir in chicken.
- Place 1/4 cup of the filling on one end of each tortilla and roll up; secure with toothpicks. Pour the 1/4 cup oil into a clean large skillet; heat over medium heat until hot. Fry tacos, three or four at a time, in hot oil for 2 to 3 minutes or until lightly browned, turning occasionally. Transfer fried tacos to a paper-towel-lined tray.
- To serve, cover a serving platter or individual plates with shredded lettuce and diced fresh tomato. Top with tacos. Serve with Mexican crema, crumbled cheese, and, if desired, salsa.
From the Test Kitchen
To help prevent tortillas from breaking, wrap two tortillas at a time in paper towels. Microwave on 100% power (high) for 10 seconds. Fill the two tortillas before microwaving the next two tortillas.
Nutrition Facts (Pollo Dorado Tacos )
- Per serving:
- 454 kcal cal.,
- 26 g fat
- (7 g sat. fat,
- 91 mg chol.,
- 304 mg sodium,
- 31 g carb.,
- 5 g fiber,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet