Taco Time

The first time I saw pre-made taco shells I was flabbergasted. It did not compute in my kid brain. Later I noticed packets of Lawry's taco seasoning. Perhaps a generational thing? Even now, this lady recommend tablespoons of "fajita spices." I'm confused.

Just in case you are, too, here's a favorite recipe of mine, for chicken tacos.

Tacos for four hungry people:

1) Poach two whole chicken breasts, or four chicken legs (thigh and drumstick). as the chicken cooks add couple of cloves of garlic and a couple of slices of onion to the water. If the word "poach' makes you shiver with terror, replace it with the phrase: "cover the meat with water, bring to a boil, and cook at a low and gentle simmer" until the chicken is cooked through and tender. (See how nifty the word "poach" is?) Remove from broth, cool, and shred.

2) As the chicken simmers coat the bottom of a medium skillet with vegetable oil. Saute half a diced onion. Add 1-3 sliced jalapenos, with or without seeds, depending on your love of spice. Continue to saute. Add 2 cups diced tomatoes, canned or fresh. Cover and let cook on low for a few minutes.

3) Add the shredded chicken to the saute pan, add a couple of tablespoons of the broth to keep moist, stir until heated through and well-mixed.

Are you with me so far? Here comes the fun:

4) Heat 8-12 tortillas over a gas flame, until the tortillas are soft and pliable, not charred at all.

5) In another saucepan fill with 1/4 inch of oil. Heat on high.

6) In each corn tortilla add a tablespoon or two of filling. Fold your tortilla over, like an envelope, or a burrito, with the ends open. Where the tortilla edges overlap, seal with a toothpick.

7) Fry your tacos on each side, in batches that fit in your saute pan.

Serve with this, this, and that!

What kind of tacos do you make? Or, eat?