“My Brother’s Chicken Tacos”

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 The Pioneer Woman’s “My Brother’s Chicken Tacos” … These aren’t MY brother’s chicken tacos.  I have been eying this recipe for a while.  I hesitated because it seemed a little labor intensive and, well, not the healthiest.  I ran it by Hubbs and when I told him “the entire taco is fried” his response was “sounds awesome to me”.  Okay, I’m doing it.

So, sooo, SSSSOOOOOOO worth the effort and calories.  These tacos are amazingly delicious.  And they didn’t turn out overly greasy or heavy at all.  At least my batch didn’t. Additionally, they really didn’t require that much effort.

I make my own taco seasoning.  Usually that junk in the packet has some crazy ingredients for preservation and flavor.  MSG? No thank you. Not in my kitchen.  Barf.  This is NOT Barf.  This is way better then anything you can get in the package. I sprinkled my chicken with about a tablespoon while it thawed in the frig.

And the end result…

It is gross if I post a picture after I have eaten half?

 

I posted a link to her recipe above.  I pasted it below as well. (I want to make sure you got it, okay!!).  I used flour tortillas because, historically, my family doesn’t like corn tortillas.  After frying the second taco, I had the technique down.  Sometimes a piece of chicken falls out.  Don’t freak.  Just scoop it out and when cool enough, shove it back in the taco.  I used my 10″ cast iron skillet filled between half way and two-thirds with oil.  It worked perfectly.  I mean I got some splatter but I realize such risks and find them worth it for these yummy tacos.

My Brother’s Chicken Tacos

Prep Time: 10 Minutes  |  Cook Time: 30 Minutes  |  Difficulty: Intermediate  |  Servings: 8

INGREDIENTS

  • 16 whole Corn Tortillas (small Size)
  • 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
  • Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
  • 2 Tablespoons Canola Oil
  • 2 cans (4 Ounce) Diced Green Chilies
  • 1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
  • Sour Cream
  • Hot Sauce (Chulula Or Other Brand)
  • 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
  • 4 whole Roma Tomatoes, Diced
  • Canola Oil, For Frying Tacos

PREPARATION INSTRUCTIONS

*Be careful frying with hot oil!*

Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.

Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.

TO FRY

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.

As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.

To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.

Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.

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