Crispy Fried Tacos With Salsa Verde Recipe

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Paula Deen on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 serrano chile, more or less, optional

3/4 cup heavy cream

1/2 cup roughly chopped white onion

1 teaspoon kosher salt, plus more for seasoning

10 corn tortillas, heated

2 tablespoons kosher salt

1/2 cup chopped cilantro, for garnish

1/4 cup bread crumbs

Salsa Verde Pueblera, recipe follows, for dipping

4 pounds chicken breasts, with skin and bones

Grated queso fresco, or Cotija cheese, optional

2 pounds Roma tomatoes, skinned

2 bay leaves

1/2 cup freshly chopped cilantro leaves

8 black peppercorns

5 garlic cloves, smashed

2 tablespoons corn or safflower oil, plus canola oil, for frying

1 1/2 pounds tomatillos, husks removed

2 whole cloves

1 cup chopped white onion

1 garlic clove

Wooden toothpicks

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