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Tacos al vapor by Karen Hursh Graber © 1999

This is a delicious and authentic recipe for tacos al vapor made with chicken breasts.

Ingredients:

3 whole chicken breasts
water
3 tsp. Salt
3 Tbs. Oil
1 kilo (2.2 lbs) tomatoes - chopped
2 large onions - chopped
2 tsp. salt
1/2 tbs ground cumin
1 kilo (2.2 lbs) corn tortillas
1 stick of butter or margarine - melted
1/2 kilo (1.1 lbs) farmer's cheese - crumbled
1 head of iceberg lettuce - chopped or shredded
8 oz. creme fraiche or sour cream

How to Prepare

The Chicken:
Place chicken, water and salt in a pot and boil until chicken is tender. Remove meat from bone and "string," set aside. In another pan, saute onion and tomato in 3 tablespoons oil until onion is soft, about 5 minutes. Add cumin, chicken and 2 teaspoons salt, cook for 20 minutes stirring ocassionally.

The Toppings:
Wash and chop lettuce into thin strips. Chill creme fraiche and shredded cheese.

The Tacos:
Pull out your tamale steamer and add water to the bottom portion, line bottom of top half of steamer with cloth. Brush one side of a tortilla with a light coating of butter, on the other side add 2 tablespoons chicken filling and lay taco flat on bottom of steamer. Repeat, creating multiple layers until filling disappears. Cover steamer with aluminum foil and then the lid, and let tacos steam for approximately 1 hour.

Serve with:

Creme fraiche or sour cream, lettuce, cheese, jalapeños and any red salsa of your choice.

Hint:

You may want to place cheesecloth or waxed paper between layers to prevent one layer from sticking to the next.

Published or Updated on: January 1, 1999 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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