Crispy Chicken Tacos (Tacos Dorados)

Ingredients

• 1/4 medium white onion, peeled and chopped
• 2 large chiles guajillos (16 grams), stemmed and seeded
• 2 chiles chipotles (5 grams), stemmed
• 1/2 pound Roma tomatoes (about 3), cored and chopped
• 2 cloves garlic, peeled and crushed
• 1/2 teaspoon dried oregano, preferably Mexican oregano
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon black peppercorns
• 1 bay leaf
• 2 1/4 teaspoons (9 grams) sea salt, plus more to taste
• 2 skin-on, bone-in chicken breasts (about 2 pounds)
• 3 cups homemade chicken stock or low-sodium chicken broth
• 16 corn tortillas
• Vegetable oil, for frying
• For serving: crema, crumbled queso cotija, chopped cilantro, shredded iceberg lettuce, chopped white onion, and lime wedges

Directions

1. Bring the onion, guajillos, chipotles, tomatoes, garlic, oregano, coriander, cumin, peppercorns, bay leaf, salt, chicken breasts, and stock to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover, and cook until the chicken is cooked through and shreds easily with 2 forks, 25 to 35 minutes.
2. Remove the saucepan from the heat, transfer the chicken to a plate, and let cool slightly. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and transfer to a medium bowl. Season with salt and toss to combine. Set aside until ready to use.
3. Transfer the cooked vegetables and spices and the cooking liquid to a blender and blend until smooth. Set this guajillo salsa aside.
4. Spoon 2 to 3 tablespoons of the shredded chicken across the center of a tortilla. Fold one side over the filling, then tightly roll up the tortilla and secure with a wooden toothpick. Repeat with remaining chicken and tortillas.
5. Fill a large heavy skillet, preferably cast iron, about halfway with oil. Place over high heat until the temperature reaches 350°F. Working in batches, fry the rolled tortillas, turning them occasionally, until all sides are deep golden brown, 3 to 4 minutes. Transfer to a paper towel–lined sheet tray and continue frying the remaining tortillas, adjusting the heat as needed to maintain the temperature. Remove the toothpicks before serving.
6. Divide the guajillo salsa among bowls and arrange 3 to 4 tortillas on the rim of each bowl so that one end is in the salsa. Top with crema, cotija, cilantro, lettuce, onion, and a squeeze of lime.