Tacos hondurenos are one of my favorite foods to prepare when it comes to deep-fried appetizers! My Honduran mother showed me how to prepare these delicious, crispy tacos. Serve with white cheese, onion sauce, or cabbage that has been chopped.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 5 |
| Yield: | 10 tacos |
Ingredients
- 2 skinless, boneless chicken breasts
- ½ teaspoon salt, or to taste
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 green bell pepper, finely chopped
- 1 teaspoon chicken bouillon granules
- ½ teaspoon ground black pepper
- 10 corn tortillas
- vegetable oil for frying
- ¼ cup water
- 1 (6.5 ounce) can tomato sauce
- ½ teaspoon chicken bouillon granules
- ½ teaspoon seasoned salt
Instructions
- Make the tacos: Place chicken breasts and salt into a pot and 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. Remove from the pot and 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 bell pepper; cook and stir until softened, about 2 minutes. Stir in shredded chicken, bouillon granules, and black pepper; cook until golden brown, about 5 minutes.
- Spoon some chicken mixture into the middle of each corn tortilla. Fold tortillas around the 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.
- Make the sauce: Bring water to a boil in a small saucepan. Add tomato sauce, bouillon granules, and seasoned salt. Cook and stir over medium-high heat until sauce thickens, about 5 minutes. Serve sauce over tacos.
- Add diced vegetables to the tomato sauce if desired.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 8 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 694 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe the only thing I did different was use flour tortillas because the corn ones completely fall apart.
I’m Honduran and I do this meal very often. It’s delicious however a little trick for keeping the corn tortillas from ripping is to microwave them for a few seconds so they’re easier to work with.
The flavor of these are good however I had a bit of trouble with the recipe. I prefer corn tortillas over flour but corn tortillas break so easily that it was impossible to put more than a pinch of filling in them to get them to roll without breaking. With that being said, the ratio is off. You get a whole lot of fried tortilla with one tiny bite of filling. Even just sticking a toothpick through them made the corn tortilla tear. Even though it will alter the taste a great deal, I recommend using flour tortillas if you want a decent amount of filling in your tacos.