recipes

Tuesday, August 30, 2016

SHREDDED CHICKEN CHEESY TACOS







INGREDIENTS:
1 pound  chicken breast or chicken tenders which I use
1 packet taco seasoning (or use homemade)
20 corn tortillas
1 cup shredded mexican blend cheese cheese
oil, for frying
shredded lettuce, sour cream, tomato,  cilantro is optional , onion for topping
DIRECTIONS:
SEASON CHICKEN WITH CUMIN- SALT PEPPER AND GARLIC POWDER
In a medium skillet, brown chicken until cooked through, 2 minutes per side
Then add a cup of water and cover with a lid and cook for 6 minutes on low
 break it up with 2 forks as  cooks. Shred it really well.
Stir in the taco seasoning with. Stir to coat the meat in the seasoning. Remove from heat.
Heat 2 inches of oil in a large, deep skillet over medium high heat to 375 degrees.
Warm the tortillas in the microwave (in the shell warmer) 60 seconds or until soft and pliable.
Use a dinner spoon to scoop a small amount of meat right down the center of one tortilla. Fold the tortilla in half and grab it with kitchen tongs. Place the folded taco in the hot oil, continuing to hold it closed, and cook until the taco will hold it's own shape, about 20 seconds. Let go of the taco and continue cooking about 2 minutes per side, or until as crispy as you'd like. Repeat with remaining tacos, being sure not to overcrowd the pan.
When the taco is ready to come out of the oil, fold up a thick wad of paper towels in your hand. Pick the taco up with the tacos and gently tilt to allow grease to drain out, place in the wad of paper towels, and squeeze lightly to remove more grease. Make sure you have enough paper towels in your hand so that the grease does not soak through and burn your hand. Place the taco in a paper towel lined pie plate and repeat with remaining tacos.
When the tacos have cooled enough to handle them, stuff each one with a bit of the grated cheese.
Serve with your favorite taco toppings.

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