- 3 whole chicken breasts
- 3 tsp. salt
- 3 Tbsp. 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
- 1 C. or 8 oz. 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, sauté onion and tomato in 3 Tbsp. oil until onion is soft, about 5 minutes. Add cumin, chicken and 2 tsp. salt, cook for 20 minutes stirring occasionally.
Wash and chop lettuce into thin strips. Chill sour cream and shred 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 Tbsp. 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 sour cream, lettuce, cheese, jalapeños and any red salsa of your choice.
You may want to place cheesecloth or wax paper between layers to prevent one layer from sticking to the next.