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Pollo Dorado Tacos

Makes: 6 servings
Start to Finish 40 mins
Pollo Dorado Tacos
  • 1/3  cup  chopped onion (1 small)
  • 1  tablespoon  vegetable oil
  • 1 14 1/2 ounce can  Mexican-style stewed tomatoes, undrained, cut up
  • 1 4  ounce can  diced green chile peppers
  • 3  cups  shredded cooked chicken
  • 12 6  inches  corn tortillas*
  • 1/4  cup  vegetable oil
  • 2  cups  shredded lettuce
  • 1  tomato, seeded and diced
  • 1/2  cup  Mexican crema or creme fraiche
  • 1/4  cup  crumbled or shredded queso fresco or queso anejo
  •  Fruit salsa or other salsa (optional)

1. 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.

2. 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.

3. 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 )
  • Servings Per Recipe 6,
  • cal. (kcal) 454,
  • Fat, total (g) 26,
  • chol. (mg) 91,
  • sat. fat (g) 7,
  • carb. (g) 31,
  • fiber (g) 5,
  • pro. (g) 25,
  • sodium (mg) 304,
  • Percent Daily Values are based on a 2,000 calorie diet

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