"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crispy Chicken Tacos Recipe

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This recipe for Crispy Chicken Tacos, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
One whole chicken
2 tsp comino (cumin) powder
2 tsp garlic powder
½ cup chicken stock
salt and pepper to taste
10-12 corn tortillas

Directions:
Directions:
Boil whole chicken in medium sized stock pot, with a small yellow onion and two stalks of celery, for approximately 45 minutes to one hour, depending on size. The meat should be very tender, falling off the bone.
Remove the chicken and strain to remove celery and onion., and reserve ½ cup of the stock. Remove chicken from the bone and shred into small pieces. Place chicken pieces into a medium sized sauté pan, add seasonings and sauté for one minute, then add enough chicken stock to moisten. Fry tortillas (see Beef Taco recipe). Fill fried taco shells with chicken mixture and top with shredded lettuce, tomatoes and red onion mixture. Garnish with sliced avocado, cilantro and Queso Fresco, with a squeeze of fresh lime juice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
For variety, you can fry the tortillas flat for an open-faced version called a “tostada” or roll the chicken mixture inside the tortilla in a cigar shape and deep fry for a “taquito”. This version is particularly good topped with Queso Fresco.

 

 

 

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