This is a delicious and authentic recipe for tacos al vapor made with chicken breasts.
3 whole chicken breasts
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
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.
Wash and chop lettuce into thin strips. Chill creme fraiche and shredded cheese.
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.
Creme fraiche or sour cream, lettuce, cheese, jalapeños and any red salsa of your choice.
You may want to place cheesecloth or waxed paper between layers to prevent one layer from sticking to the next.