Carmen's La Tapatia's Soft Chicken Tacostacos 1 spanish sauce 1 large onion, chopped 2 medium tomatoes, chopped 1/4 bell pepper, chopped 1/2 rib celery, chopped 14 oz can whole peeled tomatoes, 1 crushed 1/2 jalapeno, chopped w/ seeds 1 removed 1/2 cup chicken broth 1 1/2 cup water 1 salt to taste 1 chicken tacos 2 1/2 lb chicken 1 large onion, chopped 1/4 medium bell pepper, chopped 1/2 rib celery, chopped 1 medium tomato, chopped 1 1/2 jalapeno, chopped w/no seeds 1 cup chicken broth 1/2 teaspoon garlic powder 1/4 teaspoon cumin owder 10 oz can whole tomatoes, crushed 1 salt & pepper to taste 2 cup water 12 large corn tortillas 2 cup canola oil Prepare Spanish sauce: Combine all ingredients for Spanish sauce in medium ~size pot. Simmer until vegetables are tender. Salt to taste. Set aside. Prepare Chicken Tacos: Boild chicken until tender. Remove bones and skin and cut into medium-size pieces. Set meat, tortillas and oil aside. Place remaining ingredients into sauce pan with 2 cups water. Simmer for 20 minutes or until veggies are tender. Remove veggies from broth and combine with chicken. Set aside. Fill a 10-inch skillet with 2 cups oil. When oil is hot, briefly pass corn tortillas through hot oil one at a time just to soften. Drain on paper towels. Fill each tortilla with chicken mixture and roll up (like an enchilada). Place in a 9-by-13-inch baking dish. Cover rolled tacos with Spanish sauce, spreading extra sauce around edges. Bake in 250 degree oven for 5 minutes. Serves 6 at two tacos each. |
