Tacos Crujientes de Pollo con Crema de Chipotle y Guacamole

Ingredientes

• 4 breaded chicken cutlets
• 10 corn tortillas
• Cotija cheese
• cilantro
• pickled jalapenos
• 1 avocado
• 2 Tablespoons onion
• 1/2 lime
• salt
• 1 Tablespoon Mexican Crema
• 1/2 cup plain Greek yogurt
• 1 garlic clove
• 1 chipotle in adobo
• pinch salt
• 4 thin (pounded out chicken cutlets)
• 1/2 cup flour
• 2 eggs
• 2 cups breadcrumbs ((Panko or cornflakes))

Preparación

1. 1

   To make the breaded chicken cutlets, slice two chicken breasts in half horizontally

2. 2

   Cover with plastic and pound thin using a mallet or the bottom of a skillet

3. 3

   Dredge each cutlet in flour, eggwash and breadcrumbs (Panko or cornflakes)

4. 4

   Bake the cutlets for 15 minutes at 400F.

5. 5

   Chop baked cutlets into vertical strips when done cooking

6. 6

   For the Basic Guac, finely chop a few tablespoons of onion and smoosh with a fork.

7. 7

   Combine onion with a single avocado, the juice of half a lime, and a generous pinch of salt

8. 8

   For the Chipotle Crema, combine 1 Tablespoon Mexican Crema (or cream), 1/2 cup plain Greek yogurt, 1 garlic clove, 1 chipotle in adobo and a pinch of salt. Blend together and taste for heat level.

9. 9

   Heat a comal or skillet on medium high heat

10. 10

    Add tortillas to comal and top with chicken, adding the additional toppings as the tortillas crisp up for the next 2-3 minutes

11. 11

    Serve immediately