Chicken Tacos

Ingredients

• 3 tablespoons chicken fat or oil
• ½ cup (125 ml) finely chopped white onion
• 3 fresh chiles jalapenos, cut into thin strips with seeds and veins
• 1½ cups (375 ml) finely chopped, unpeeled tomatoes
• 1½ cups (375 ml) poached chicken for tacos
• 3 tablespoons chicken broth
• Sea salt to taste
• 12 5-inch (12.5 cm) corn tortillas
• Safflower oil for frying
• 1 cup (250 ml) Cooked Tomato Sauce, Sierra de Puebla and Micboacan
• 2 cups (500 ml) finely shredded lettuce or cabbage
• ¾ cup (190 ml) crème fraïche
• 6 tablespoons finely grated queso fresco or añejo

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