Title: Groover's Chicken Tacos
Categories: Ethnic Poultry Poultry Poultry
Yield: 1 Recipe
| NORMA WRENN |
| 1 | lg | Hen; skinned |
| 3 | tb | Whole comino seed |
| 1 | tb | Black pepper |
| 5 | | Cloves garlic; chopped |
| 1/4 | c | Teriyaki sauce |
| 1 | pk | Corn tortillas |
| 6 | tb | Peanut oil |
| 1 | | To 2 fresh jalapenos |
| 1 | lg | Onion |
In four quarts water add chicken, cominio and pepper. Cook on high heat
30-40 minutes. Let chicken cool, then debone and shred meat. In large
skillet add chicken, garlic, teriyaki, jalapenos and onion. Cook on low
heat until onion is transparent. In small skillet, add peanut oil. With
medium heat, cook tortillas on each side about one minute. Fold in half and
cook each side one minute. Place on paper towel to eliminate excess oil.
Stuff with meat and garnish with Rooster Salad. Source: Griffin High,
Stamford, Abilene Reporter-News 7/27/94