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