Sunday, September 20, 2009

Crispy Chicken Tacos with Queso Fresco Cheese


4 cooked chicken thighs cut or shredded into small pieces
corn tortillas
cooking oil
shredded cheddar cheese
queso fresco cheese
1 can rotel tomatoes
kosher salt
ground black pepper
cayenne pepper
garlic powder
Avocado (if available)

Chicken thighs can be cooked on stove top in water or in the oven for about 30-35 minutes on 350 F. You can buy premade taco shells, but I think they taste better with home made taco shells. Heat a pot of oil to 350 degrees and fry your tortillas until crisp. I use tongs to help form a shell. (Bend the tortilla in half and try not to let the sides touch to leave space to fill them). You can also make soft shells, too by cooking them for a few seconds on each side 15-20 seconds or so. Take your chicken and cut or shred it into small pieces.

Making a taco:

Place some chicken in a taco shell. Add some rotel (which is a can of tomatoes with chili peppers) , Queso fresco cheese, cheddar cheese, lettuce, and avocado. I made these without the avocado and they were delicious, but I know they will be perfect with them, too.

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