Crispy Foolproof Chicken Tacos . . . at Least Here in Costa Rica

Crispy chicken tacos work well for an easy lunch or dinner, but they also work well at a party in that they're a make-your-own offering once you've set out all of your toppings. And after all, you've got this mis en place thing down pat, right?

True, the most difficult part here in Costa Rica is getting those corn tortillas into a shape that resembles a taco shell. This video provides some great advice.  And you can always simply fry 'em flat . . . what I'd call tostado shape. Now here's the trick: when they begin to hold their shape in your hot oil, you're done. They will burn. Better underdone (a bit chewy but oh-so tasty) than blackened.

Here's what you'll need to serve two very hungry eaters (with left-overs), or four hungry taco eaters.

• A whole chicken breast. I prefer bone-in; but if bones frighten you (which I totally understand), go with boneless. Sure, you'll get a bit more flavor using bone-in, but it's negligible. Regardless, here in Costa Rica it's called a pechuga . . . and you can bake it, grill it, boil it (my choice because it's a one-pot, no oil thing and makes for an easy clean-up), or fry it. As discussed elsewhere, you can't screw-up a chicken breast here in Costa Rica. It will still be juicy. My method? I put the breast in a pot and barely cover it with well-salted water (it should taste like sea water). Bring that to a boil and boil-away for about 30 minutes. Is that too long? Who knows. It's still juicy. Now admittedly, if you're using boneless, you'll probably need only boil vigorously for about 20 minutes. Now let that happy pechuga sit in its water for about 15 minutes, then pour off the water (you're not aiming for chicken stock . . . not this time) and allow your chick to cool. When cool, pull that breast apart using your fingers, a fork, a knife, whatever works for you. I'm neurotically careful to toss out anything that isn't tender white meat. In other words, nary a morsel of skin, tendon . . . . nothing yucky.  Timid about handling the now-cooked-with-nothing-but-breast pieces? Give 'em a pulse or two in your food processor. Or, chop it fairly fine with a knife. Again, you can't screw-up your pechuga.
• A medium onion, chopped as finely as you like (I like finely chopped). Now place it in a little bowl.
• Lettuce. Rinse it well and go ahead and chop it. For four, you'll want about a cup of well-packed-into-the-cup chopped lettuce. Or, heck. omit the lettuce. This recipe isn't about bunny grub.

• One seeded and chopped tomato. Seeding too much trouble for you? Keep those seeds and just chop up that tomato. Put the pieces into a little dish. I hate tomatoes, though I will eat chopped, seeded tomato . . . if forced . . . to be polite. 
• Yes, you'll want salsa and guacamole to top your tacos. Believe me, the salsa makes it. Too lazy to make the guac? Just chop up an avocado . . . or omit it all together.
• Shredded cheese. Yeah, I know. If you live here in Costa Rica you're thinking, what cheese?!?! Suck it up. You know very well that a suitable cheese can be found, if you must have cheese for these tacos. But believe me, it's the salsa and the guac that make these so tasty.

Go ahead, try to slap me. Again we see the reason that mis en place is so important. No need to use any additional dishes that you'll just have to wash later. All of your chopped ingredients to make your own tacos are already present. Now set out your taco shells on a plate, put your shredded/chopped chicken in a dish, place your other toppings around the table, and make your own taco. 

Our corn-black-bean salad pairs beautifully with these tacos, and since you've already done your chopping for your mis en place, it's simply a matter of opening a can of corn and a can of black beans. So go for it.

Now what are the chances that you'll have left-over chicken and onion? I'm betting yes. So get ready for Chicken Alfredo.