Lynn's Chicken Tacos
1 medium onion, chopped fine
2 tbs lard or drippings or oil
1 cup tomato juice
2 tbs canned chopped chilis
1 cup slivered, cooked boned chicken
12 corn tortillas Lynn's Corn Tortilla BR12 Cullen's Corn Tortillas BR37
1/8tsp thyme
Salt & pepper
Shredded lettuce
Chopped tomatoes 1 cup or more grated cheese
Sauté onion in lard in a heavy skillet over moderate heat until golden. Add
tomato juice and green chilis; blend. Cook 3-4 mins. Add chicken, thyme and salt. Cook gently
until almost |all the liquid has cooked away, brush tortillas on both sides with melted lard. Fold
them over in half without creasing or breaking them; the fold should be some what rounded. Arrange
on baking
sheet and toast 15 mins. @ 400F brush again if necessary (they can be fried,
holding them folded over with a fork) when crispy remove from oven. Fill with chicken mixture. Add
lettuce, tomatoes
and cheese and a little Cullen's Picante SauceSC16.
or other sauce Sauces Mexican
In modern war, the longest purse decides oftener than the longest
sword.
- David Ramsay