cooking for your boyfriend

Saturday, March 19, 2011

Mom's Chicken Tacos

Makes 12 tacos

  • 4 chicken breasts, bone-in, skin on
  • 8-10 cups water (enough to cover chicken)
  • 1 onion, peeled, cut in half
  • 6 garlic cloves, peeled
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • salt and pepper
  • 1 cup sliced scallions
  • 1/2 cup cilantro
  • 1 teaspoon garlic salt
  • 12 flour or whole wheat tortillas
  • Mexican cheese
  • Canola oil
1.  Place chicken breasts at the bottom of a dutch oven, skin side up.  Pour water over chicken.  Make sure chicken is completely covered with water.  Add onion, garlic, rosemary, thyme, bay leaf, 2 teaspoons salt, 1 teaspoon pepper.  Bring to a boil, then reduce to a simmer.  Cover and simmer for 20 minutes, until chicken is cooked through.  

2.  Remove chicken from poaching liquid and transfer to a board.  Carefully pat chicken dry with a paper towel.  Allow to cool for 5 minutes.  Using your hands remove skin from chicken and discard.  Remove the rest of the meat from the bone and add to a bowl.  Using paper towels, squeeze out any excess moisture from chicken.  Transfer shredded chicken to food processor (fitted with the blade) along with scallions, cilantro, garlic salt, and 1/2 teaspoon pepper.  Pulse about 10 times, until meat is ground up.

3.  Preheat oven to 400 degrees F.  Prepare tacos.  Add about 1/4 cup chicken mixture to top half of tortilla, leaving a 1/2 inch border.   Mound with about 1 tablespoon cheese.

Fold bottom half over top.  Thread toothpicks around the edge to enclose the taco for frying.  Repeat with the rest.

4.  In a large skillet, heat 1/4 cup canola oil over medium-high heat.  Working in batches add tacos, frying for 15 seconds per side.  Transfer to baking sheet.  Repeat with remaining tacos.  Cook in the oven for 10 minutes, until chicken is warm.  Carefully remove toothpicks and serve with salsa.

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