Directions: |
Directions:cube chicken breast into small cubes and cook until done. Leave in the pan and turn off heat and let sit until it is room temperature. While chicken is cooling, chop tomatoes, lettuce, and cilantro and put into separate bowls.
Reheat the chicken and once hot, add Pace salsa to coat the chicken and keep on high heat slightly caramelizing the salsa and coating the chicken, Scrape any of the burnt salsa from the pan and mix in with the chicken so it looks dirty and set aside to slightly cool.
In a small omelet size pan, heat corn oil until very hot. Cook one tortilla at a time by immersing in the hot oil and once you see a bubble in the middle, flip over. Flip over a few times cooking until there is a slightly dark edge on the tortilla and it is not too crispy but slightly crisp and can still be bent into a taco shape without cracking. With hot oil, it takes about 20 seconds per tortilla. Use a paper towel to press the taco into to and remove any excess oil. Do this for as many tacos as you need and let them cool slightly in a pile.
Making a taco the right way!! Be careful not to overdo ingredients as you make the taco.
To start, take the taco shell and holding it flat, spread a light layer of sour cream on it and also guacamole (optional). Place some chicken, tomatoes, lettuce, and cilantro on top and add a hot sauce of choice on top. I prefer Cholula. Now bend the taco into a taco shape and if you did it right and did not putt too much on it, it will hold everything in and be a perfect size. |
This recipe for Dirty Chicken Tacos is from