Tried this dish at a Mexican restaurant. Liked. To taste it was the usual chicken in tempura with broth. But I decided to do, so to speak, more than the Mexican version. Learned that a Taco is a Mexican corn tortilla. A little imagination and.... if you are tired of the classic soup "chicken Noodle house", try "Chicken tacos in broth" a La Mexican.
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Boil the chicken broth as you like. I boil with the addition of carrots, onions, and all sorts of roots (parsley root, celery...)
In the absence of the cornmeal took an ordinary corn grits and milled in a blender.
This is certainly not the flour, but not wheat. Milled as I could.
The resulting corn flour, pour the yogurt and leave to stand for a time to a mixture of "swelled"
Do not waste time, cut the cooked chicken meat to separate from the skin and bones and cut into thick sticks thick as a finger and thicker. Add pepper,salt to your taste. I sprinkled paprika and red hot pepper, after all, Mexican cuisine!
Add in the kefir-flour mixture the egg, salt, soda. Knead. It turns out corn batter.
Dip in batter the chicken pieces. If you come across small pieces, group them in large. fry in hot vegetable oil.
Fry chicken strips in hot vegetable oil.
Lay them on a paper towel and drain off excess fat.
Ready chicken tacos cut into 2-3 pieces.
Put pieces of the tacos in a bowl (a bowl) and pour the broth. Serve with greens.