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

1 Spanish sauce
1lgOnion, chopped
2mdTomatoes, chopped
1/4 Bell pepper, chopped
1/2 Rib celery, chopped
14ozCan whole peeled tomatoes,
1 Crushed
1/2 Jalapeno, chopped w/ seeds
1 Removed
1/2cChicken broth
1 1/2cWater
1 Salt to taste
1 Chicken tacos
2 1/2lbChicken
1lgOnion, chopped
1/4mdBell pepper, chopped
1/2 Rib celery, chopped
1mdTomato, chopped
1 1/2 Jalapeno, chopped w/no seeds
1cChicken broth
1/2tsGarlic powder
1/4tsCumin owder
10ozCan whole tomatoes, crushed
1 Salt & pepper to taste
2cWater
12 Large corn tortillas
2cCanola 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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