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vaca frita
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5 from 1 vote

Vaca Frita de Pollo Tacos

Cuban-style crispy shredded chicken in a taco and topped with fresh mango salsa.
Prep Time5 hours
Cook Time2 hours
Course: Main Course
Cuisine: Mexican
Keyword: taco tuesday, tacos, vaca frita

Ingredients

For the first chicken marinade

  • 2.5 lbs boneless, skinless chicken thighs
  • ¼ red bell pepper chopped
  • ½ red onion chopped
  • 5 garlic cloves crushed
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon oregano
  • ½ tsp teaspoon adobo
  • ½ teaspoon paprika
  • ¼ teaspoon chicken boullion powder
  • ¼ teaspoon black pepper
  • 1 lime juiced
  • 1 splash soy sauce

For the mojo

  • 10 garlic cloves
  • 1 teaspoon black pappercorns
  • 2 teaspoon salt
  • ½ cup fresh orange juice
  • ¾ cup fresh lime juice
  • 1 teaspoon oregano
  • 3 teaspoon extra virgin olive oil

For frying the chicken

  • 1 white onion sliced
  • 1 lime
  • ¼ cup chopped cilantro

For the mango salsa

  • 3 mangoes diced
  • 1 avocado diced
  • ½ red bell pepper diced
  • 1 jalapeno seeded and diced
  • ¼ cup red onion diced
  • ½ orange juiced
  • ½ lime juiced
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • Pinch red pepper flakes
  • 2 teaspoon olive oil

Instructions

For the Vaca Frita

  • Make the mojo by crushing garlic, peppercorns and salt in a mortar and pestle until it forms a paste. Then add that and everything else in the mojo to a bowl. Whisk and set aside. Then add all the first marinade to the chicken and let marinade a few hours.
  • Heat oil in a shallow dutch oven. Brown chicken. Add water to the bowl the chicken was marinating in and pour over the chicken until covered. Bring to a boil and then to a simmer. Cook about 40 minutes or until chicken is fork tender. Remove chicken and shred.
  • Add shredded chicken to a clean bowl. Pour the mojo over it and let sit around 40 minutes.
  • Heat oil in a large skillet. Add the sliced onions, salt and pepper. Cook until browned and then remove to a plate. Add a bit more oil. When hot hot, take the chicken out of the moho, shaking off excess liquid. Add in a single layer to the skillet. Let fry and crisp up, about 6 minutes. Use a spatula to flip to crisp the other side. Add cilantro, onions and lime juice.

For the mango salsa

  • Combine everything!