Tacos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: cooked chicken,
lettuce,
green onion,
tomato,
cheddar cheese,
sour cream,
vegetarian refried beans,
corn tortillas 6 or 8 inch,
salsa (homemade or the kind you find in the refrigerated section),
hot sauce,
peanut or vegetable oil,
paper towels
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Directions: |
Directions:Warning: This is not a low fat version :D
I am going to give you my dinner in 15 minutes version of this recipe. It is perfect for those nights when you are running late and don't want to fiddle around with a complicated recipe, but you want to serve something that everybody will love.
1. Pick up a baked chicken from the store, take the meat off the bones and shred it while it is still warm. Place in a bowl.
2. Chop the lettuce, onions, tomatoes,sour cream and grate cheese ( I buy "Mexican" grated cheese if I am in a hurry) into amounts you feel you will need for your family. Place the ingredients into individual serving bowels.
3. Place refried beans into a microwavable dish. Add water, about 4 tablespoons for a large can or 2 tablespoons for a small can. Stir & microwave until warm about 2 min.
4. Place fresh salsa into serving bowl. (If you buy salsa doctor it up by adding chopped tomatoes, cilantro, peppers and hot sauce to taste.)
5. In a large 3/5 inch deep frying pan poor in about 2 inches of oil (I use peanut oil but veg. oil works great too.) and turn onto a medium high heat. Cut a tortilla into four pieces, wait about 3 minutes for the oil to heat then test the heat by dropping a piece of tortilla into the hot oil. It should sizzle but not become crisp for about 30 seconds. NOTE: If oil is too hot the tortilla will become crisp right away, not hot enough and it will be limp and soggy. If this happens adjust the temperature.
6. Place the tortillas and chicken next to each other close to the pan. With tongs gently place the tortilla in the oil while placing a small amount of chicken into the center of the tortilla. (The tortilla should become soft right away for about 5 seconds) Quickly fold the tortilla in half ( in the traditional taco shape) and cook for 30 seconds to one minute on each side. Taco should be slightly crispy when done. Remove taco from oil and place on paper towels to drain off excess oil. Keep cooked tacos covered with an extra paper towel to keep them warm.
7. Have the kids set the table with plates, napkins and their cold drink of choice then place all the taco fixings onto the table with 1 or 2 spoons ( no one likes to wait!) in each serving dish.
NOTE ON THIS RECIPE: You should be able to cook 3 or 4 tacos at the same time in your pan. Once you get the rhythm down you should be able to cook about 20 -25 tacos in about 15 minutes! Be careful of the hot oil. If the tortillas are cold or wet at all the oil will POP!. I usually make three tacos per person I am serving, but guys will eat 4 with no problem. I also like to slice some oranges and place in a serving bowl for everyone to enjoy.
You can also make this recipe with ground or shredded beef but be sure to add taco seasoning as you are browning your meet.
* Be sure to serve them right away as they taste best when hot! |
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Number Of
Servings: |
Number Of
Servings:a bunch |
Preparation
Time: |
Preparation
Time:30 minutes tops! |
Personal
Notes: |
Personal
Notes: My sister taught me this way of making Tacos. She learned it from a Mexican lady she knew in Klamath Falls, OR.
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