| taco Filling 1 Large, Ripe Tomato, Roasted, Then
Peeled And Roughly Chopped
1/2 Small Onion, Chopped
1 Clove Garlic, Peeled And Chopped
1 Tablespoon Lard Or Vegetable Oil
1 Whole Chicken Breast, Cooked,
Skinned, Boned And Shredded
1/2 Teaspoon Salt combine Tomato, Onion And Garlic In A Blender And Process Until Very Smooth. Heat The Lard Or Oil In A Medium-size Skillet Over Medium-high Heat. When Quite Hot, Add The Purée And Stir Constantly Until It Is Thick And Reduced, About 4 Minutes. stir In The Chicken, Remove From The Heat And Season With Salt. to Make Tacos, Quick-fry 12 Corn Tortillas To Soften Them. Drain Well On Paper Towels. Place 2 Tablespoons Of Filling Across Each Tortilla, Roll Up And Secure With Wooden Picks. Cover With Plastic Wrap. add More Oil To What Is In The Skillet And Heat To Medium-high Heat. When Quite Hot, Place 6 Tacos In The Oil. Fry, Turning Occasionally, Until All Sides Are Lightly Browned And Crispy, About 4 Minutes. Drain On Paper Towels And Keep Warm In A Slow Oven While Frying The Remainder. serve Tacos Over A Bed Of Shredded Lettuce, And Drizzle With Crema. Dollop Guacamole Down The Center And Sprinkle With Grated Cheese. |
