Crispy Chicken Breast Tacos with Cheese and Potatoes

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the salsa by placing the tomatoes, habanero peppers, onion, and garlic in a pot with water and cook until softened.
   ▶ ≈0:55
2. 2
   Peel the potatoes, dice them into small pieces, and boil in water until fully cooked and tender.
   ▶ ≈1:12
3. 3
   Mash the cooked potatoes with a glass until they resemble mashed potatoes.
   ▶ ≈1:39
4. 4
   Add crumbled fresh cheese to the mashed potatoes and mix well.
   ▶ ≈2:15
5. 5
   Stir in the shredded chicken breast and a pinch of salt to combine.
   ▶ ≈2:34
6. 6
   Grind the cooled cooked tomatoes, peppers, onion, and garlic in a molcajete or blender to make salsa, adjusting salt to taste and avoiding too much water.
   ▶ ≈2:56
7. 7
   Heat oil in a pan and fry the tortillas with the chicken-potato filling until both sides turn golden and crispy.
   ▶ ≈3:34
8. 8
   Plate the crispy tacos and top with fresh salsa, lettuce, and cheese, then serve immediately.
   ▶ ≈4:10