Tacos Dorados

Step 1

Cut 1.5 lbs boneless skinless chicken breasts into roughly equal pieces — about 3-4 pieces per breast. Place them in a large pot and cover with cold water until the chicken is submerged by 1 inch. Cut a medium onion in half and add it to the pot along with 3 whole garlic cloves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 0.25 teaspoon black pepper.

Step 2

Bring the pot to a boil over medium-high heat — you'll see large rolling bubbles breaking the surface, about 5-7 minutes. Once boiling, reduce the heat to medium-low and gently simmer for 12-15 minutes. The chicken is done when it reaches an internal temperature of 165°F on an instant-read thermometer in the thickest piece, or when you pierce it with a fork and no pink remains inside.

Step 3

Remove the chicken with a slotted spoon and transfer it to a cutting board. Discard the broth, onion, and garlic. Let the chicken cool for about 2 minutes until it's cool enough to handle — it should still be warm, which makes shredding easier.

Step 4

Using two forks, shred the chicken by pulling the tines in opposite directions until it separates into thin, stringy pieces. You should have about 3 cups of shredded chicken. Season with the remaining 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper. Set aside.

Step 5

Warm 16 corn tortillas by wrapping them in a damp kitchen towel and microwaving for 60 seconds, or by warming them one at a time in a dry skillet over medium heat for about 20 seconds per side until pliable — this prevents them from cracking when you roll them.

Step 6

On a clean work surface, lay out one warm tortilla. Add about 3 tablespoons of the shredded chicken just off-center toward one edge of the tortilla. Roll the tortilla tightly around the filling — it should form a cylinder about 4 inches long. The tortilla will naturally seal itself from the moisture. Stand the rolled taco seam-side down on a plate and repeat with the remaining 15 tortillas and chicken.

Step 7

Pour 2 cups neutral oil into a large heavy-bottomed pot or a 12-inch skillet and heat it over medium-high heat. Use an instant-read thermometer to monitor the temperature — you want it to reach 350°F. Test the oil by carefully dropping a tiny piece of tortilla into it; if it sizzles immediately and turns golden in about 20 seconds, the oil is ready.

Step 8

Working in batches of 4-5 tacos so you don't overcrowd the pot, carefully lay them into the hot oil seam-side down. Fry for about 2-3 minutes, then use tongs or a slotted spoon to gently flip them. Fry for another 1-2 minutes on the second side until they're deep golden-brown and crispy all over — they should feel firm when you press them gently with the tongs, not soft.

Step 9

Transfer the fried tacos to a paper towel-lined plate to drain excess oil. Season immediately with a tiny pinch of salt while they're still hot — the salt will stick to the crispy surface. Let them rest for about 1 minute before topping so they stay crispy.

Step 10

While the tacos cool slightly, prepare your toppings: thinly slice 2 cups iceberg or romaine lettuce into 1/4-inch ribbons. Cut 2 ripe Hass avocados in half lengthwise, remove the pit with a spoon, and scoop the flesh into a small bowl — mash gently with a fork until it reaches your preferred consistency (some chunky bits are good). Squeeze the juice from 1 lime over the avocado to prevent browning. Roughly chop 0.25 cup fresh cilantro.

Step 11

Arrange the warm crispy tacos on a serving platter. Drizzle about 0.5 teaspoon of crema on top of each taco, then add a small handful of shredded lettuce. Top with a small spoonful of the mashed avocado and a sprinkle of fresh cilantro. Serve immediately with lime wedges and 1 cup salsa roja or verde on the side for dipping or topping.