Instructions

Chop the onion and peppers into fine julienne. Fillet chicken breasts and chop them into fine long strips. Stretch the corn pancakes with a rolling pin, close them having the shape of a cone with a toothpick. Tacos may be browned into the oven or fried with seed oil. Heat oil in a Magefesa Wok, Brown it over high it when hot, remove and keep.
Sauté the chives in the same skillet, together with the red pepper, green pepper and add the sliced mushrooms when browned. Add the chicken with the juices, spice with the condiment for tacos and moist with broth or water. Let it cook for 5 minutes. If we want to thicken the sauce after cooking, we may do it with a bit cornstarch dissolved into cold water. Stuff the tacos and accompany with a varied salad.

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