1 Comment

Mexican Chicken Tacos

1 ½ – 2 pounds boneless, skinless chicken breasts

1 can tomato sauce

1 Tbsp oregano

corn tortillas (about 30)

toothpicks

oil

This is a simple, yet, time-consuming recipe.

First, boil your chicken in a pot of water.  Just until no longer pink, juices run clear. Don’t cook it dry 😉

Drain.  Shred chicken.  I find using 2 forks to pull in opposite directions works splendidly for this task.  Oh, if you just drained the water from the chicken, you can keep the chicken in that same pot.  Or, shred elsewhere and return to pan once shredded. K? K.  Once all the chicken is sufficiently shredded, add in your tomato sauce and oregano.

Simmer over low heat for 10 minutes or so.  You can tend to your tortillas while the tomato sauce/oregano flavors are melding.

Do you know how to warm tortillas on the stove?  Well, that’s all you do here.  Warm a skillet, a dry skillet mind you. Or you could use an electric griddle (yes, that’s griDDle, NOT girdle…I’d hate to think what an electric one of those could do to a body).  Place the corn tortillas (and yes, this must be done with corn tortillas, not flour ones) on the heat until just beginning to brown.  Then flip and do the same to the other side.

Get you a stash of a half dozen warmed tortillas then you can get to work on the next phase.  Better yet, bring in a helper…one can warm the tortillas while the other does the rolling.

Ok, so, take a warm corn tortilla, place it on a flat surface..plate, cutting board, heck a clean counter for all I care!  Place a little of your warmed chicken, tomato sauce, oregano mixture along the center line. (You can turn the chicken off now if you like.  As long as it’s warmed a bit to get the flavors flowing together, you’re good to go) Then roll.  Tuck things in as tightly as you can.  You don’t have to fold in the sides. I’m not talking about that.  Just, as you roll from one side to the other, over the chicken mixture, keep it snug.  Then secure with a toothpick (or two if necessary) along the length.  Don’t go across the tortilla, it’s just not so pretty, nor secure.  Go the length of the taco.

Just keep going with this warming tortillas, filling and rolling thing.  Setting the rolled tacos aside in another dish.  Before you know it, you will have a collection similar to this:

Do you see what I mean about the toothpicks?

Ok, onward.

Once you have a nice stack of tacos going on, prepare your skillet.  Heat some oil…how much? Oh, you know how I measure…come ON people! A few tablespoons maybe?  Enough to fry, but it doesn’t have to drown the stuff.  Just do what you like, so long as these babies get fried. 

Then, place a few of these rolled beauties in the skillet of hot oil and brown on all sides.  Careful, it likes to pop.  Especially should a piece of chicken fall out of the roll.  Yeah *pop* Cooking a few minutes on each side, until nicely browned and crisp. Remove to drain on paper towels (or if you didn’t use that much oil, you’ll be fine to remove directly to another dish), then to another dish for serving.

Top with cheese and/or salsa.  Enjoy!

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One comment on “Mexican Chicken Tacos

  1. Oh my, sounds very yummy, going to try this also!!

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