Ingredients: |
Ingredients: 2 lbs of chicken breast, if available, buy the chicken cut for stir fry so it shreds easily. (strips)
16 ounces (or so) of a chunky salsa
8 ounces of water
All purpose seasoning like Goya Adobo
12 corn tortillas
2 to 3 cups of chihuahua cheese or jack cheese or cheddar cheese
Guacamole
sour cream
any toppings you like such as lettuce, tomatoes and onions or cilantro
2 tablespoons of cooking oil of your choice
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Directions: |
Directions:In a covered roasting dish, add your chicken, season with the seasoning salt, add your salsa and water. Give it a good stir. Cover. Bake for 90 minutes to 2 hours at 325 degrees. You can also cover a casserole with foil. Or add this to a slow cooker and cook on low 6 hours.
When the chicken is done cooking, leave it covered and let it rest with no heat on it for 20 minutes. This is so the juices soak back up into the chicken.
In a skillet, add a little oil at a time and brush it around the pan, heat your toxic oil or your non toxic oil until it is hot but not smoking.
Add your tortillas, as many as you can fit in the pan, laying flat. Let the one side get crispy. Flip. Add some cheese to the tortilla, and then the chicken, let this melt a little it. Fold the shell over and continue to let crisp up, flipping once or twice until both sides are crispy.
Remove and let sit on a plate with some paper towels. Repeat the process until all your tacos are fried up.
You can keep these warm in the oven on very low.
You can also make these ahead of time and reheat in an airfryer.
Tip, when I add the chicken I use a slotted spoon so there are not a lot of juices inside the shell. You can serve the juices on the side to dip the tacos into.
Serve with your favorite toppings. |
This recipe for Crispy Chicken Tacos is from