Rico Rodriguez' Mom's Chicken Tacos |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Rico Rodriguez' mom, Diane Rodriguez, shares this family-favorite recipe: Shredded chicken smothered in a seasoned tomato sauce, wrapped in a warmed tortilla and topped with cheddar cheese. Ingredients:
2 pounds boneless skinless chicken thighs |
1 tablespoon canola oil |
1 tablespoon king arthur unbleached all-purpose flour |
1 can (8 ounces) tomato sauce |
1 tablespoon taco seasoning |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/8 teaspoon pepper |
12 corn tortillas (6 inches) or taco shells, warmed |
optional toppings: shredded cheddar cheese, shredded lettuce and chopped tomatoes |
Directions:
1. Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 180°.
2. Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle.
3. In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer.
4. Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings if desired. Yield: 6 servings.
|
|