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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is traditional throughout the Yucatan peninsula. Ingredients:
vegetable oil (for frying) |
8 corn tortillas (4 in. or 6 in.) |
3 tablespoons olive oil |
1 medium onion, halved and thinly sliced |
1/2 teaspoon oregano |
2 cups cooked chicken or 2 cups cooked turkey, shredded |
1 cup chicken broth |
1 habanero peppers or 2 serrano chilies, seeded and minced |
2 tablespoons lime juice |
1 tablespoon orange juice |
1 avocado, sliced (optional) |
1 1/2 cups green cabbage or 1 1/2 cups red cabbage, shredded |
Directions:
1. To a small frying pan over high heat, add 1 inches of vegetable oil and heat to 375 degrees F. Fry tortillas, one at a time, until golden and crispy. Drain on paper towels.
2. Heat olive oil in a large frying pan over high heat. Add sliced onion and 1/4 teaspoons salt. Cook, stirring, until onions are soft, about 4 minutes. Add oregano and cook until fragrant, about 1 minute. Add chicken and broth. Bring to a boil, lower heat to a steady simmer, and cook, partially covered, for 10 minutes to let flavors blend.
3. Meanwhile, in a small bowl, combine chiles, lime juice, orange juice, and remaining 1/4 teaspoons salt. Set aside.
4. To assemble: Divide turkey-onion mixture among the 8 tortillas, then top each with avocado, cabbage. Serve with serrano-citrus sauce.
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