This is Mexican home cooking at its core—chicken sautéed with tomatoes, white onion, and jalapeños in the colors of the Mexican flag. It's bright, fresh, and straightforward in the best way. No Instagram tricks, just real flavor that Mexican families have been making for generations.←Back to Taco Base Recipes
Season chicken with half the salt and pepper. Heat oil in a large skillet over medium-high. Add chicken and sear 5–6 minutes until mostly cooked and starting to brown. Don't flip it constantly—let it get some color.
Push chicken to the side. Add onion and cook 2 minutes until softening. Add garlic and cook 30 seconds until fragrant and you can smell it from across the room.
Add tomatoes, jalapeños, and remaining salt. Stir everything together and cook 3–4 minutes until tomatoes break down and release their juices, then reduce to a thick, chunky sauce that coats the chicken. It should look like the Mexican flag threw a party in your pan.
Check chicken temp (165°F/74°C). Taste and adjust salt. The vegetables should be tender but still have some texture, not mushy.
Mild option: Use 1 jalapeño instead of 2, or remove all the seeds and membranes. You'll still get the flavor without the full heat.
Chef's Notes
Use Roma tomatoes (also called plum tomatoes) for the best texture—they're meatier and release less water than beefsteak varieties. If your tomatoes are very juicy, cook them a minute longer to reduce the liquid so your tacos don't get soggy. This dish is all about balance: the sweetness of tomato, the sharpness of cooked onion, the fresh heat of jalapeño. Beyond tacos, serve it over rice or with warm tortillas and beans for a complete meal. Your abuela would approve.
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