Crispy Honduran Chicken Tacos

Prepare the chicken: Place chicken breasts alongside salt in a large container and cover it halfway with water. Bring the mixture to a rolling boil; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), approximately 15 minutes. Remove from the container and let it cool until it can be handled easily, roughly 5 minutes. Shred into thin strips.

Prepare the filling: Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add onion, tomato, and bell pepper; cook and stir until they become soft, around 2 minutes. Stir in the shredded chicken, bouillon granules, and black pepper; cook until it reaches a golden brown color, roughly 5 minutes.

Assemble the tacos: Spoon some of the chicken mixture into the center of each corn tortilla. Fold the tortillas around the filling and secure them with a toothpick.

Fry the tortillas: Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the tortillas in batches until they turn golden and crispy, approximately 2 minutes per side. Drain on paper towels.

Create the sauce: Bring water to a boil in a small saucepan. Add tomato sauce, bouillon granules, and seasoned salt. Cook and stir over medium-high heat until the sauce thickens, roughly 5 minutes. Serve the sauce over tacos.