Title: Carmen's La Tapatia's Soft Chicken Tacos
Categories: Ethnic Poultry Poultry Poultry
Yield: 12 Tacos

1		Spanish sauce
1	lg	Onion, chopped
2	md	Tomatoes, chopped
1/4		Bell pepper, chopped
1/2		Rib celery, chopped
14	oz	Can whole peeled tomatoes,
1		Crushed
1/2		Jalapeno, chopped w/ seeds
1		Removed
1/2	c	Chicken broth
1 1/2	c	Water
1		Salt to taste
1		Chicken tacos
2 1/2	lb	Chicken
1	lg	Onion, chopped
1/4	md	Bell pepper, chopped
1/2		Rib celery, chopped
1	md	Tomato, chopped
1 1/2		Jalapeno, chopped w/no seeds
1	c	Chicken broth
1/2	ts	Garlic powder
1/4	ts	Cumin owder
10	oz	Can whole tomatoes, crushed
1		Salt & pepper to taste
2	c	Water
12		Large corn tortillas
2	c	Canola oil

Prepare Spanish sauce: Combine all ingredients for Spanish sauce in medium ~size pot. Simmer until vegetables are tender. Salt to taste. Set aside. Prepare Chicken Tacos: Boild chicken until tender. Remove bones and skin and cut into medium-size pieces. Set meat, tortillas and oil aside. Place remaining ingredients into sauce pan with 2 cups water. Simmer for 20 minutes or until veggies are tender. Remove veggies from broth and combine with chicken. Set aside.

Fill a 10-inch skillet with 2 cups oil. When oil is hot, briefly pass corn tortillas through hot oil one at a time just to soften. Drain on paper towels. Fill each tortilla with chicken mixture and roll up (like an enchilada). Place in a 9-by-13-inch baking dish. Cover rolled tacos with Spanish sauce, spreading extra sauce around edges. Bake in 250 degree oven for 5 minutes. Serves 6 at two tacos each.

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