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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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