Tuesday, March 15, 2016
The Pioneer Woman's Brother's Tacos
Did you know that the Pioneer Woman has a brother?
And did you know that the Pioneer Woman’s brother makes exceptional tacos?
Yes, he does! I’ve tried them. Okay… I didn’t really eat tacos that he made for me, but I did try his recipe, and YUM! The tacos were delicious!
These tacos do take a while to make, since they are fried, AND since they are fried, you may not want to eat them every day. Well, you may WANT to eat them every day, but you probably SHOULDN’T eat them every day.
My family LOVED these!
Just a note: I actually misread the recipe and used 4 HALF chicken breasts and stretched it to make 16 tacos with that, so you may be able to tweak the amount of chicken and tortillas you use.
The Pioneer Woman’s Brother’s Tacos
Original Found Here
16 corn tortillas, small size (you may need more)
4 whole boneless, skinless chicken breasts, cut into pieces
salt, cumin, chili powder, to taste, or taco seasoning
2 T canola oil
2 cans (4 oz.) green chilies, diced, drained
1 1/2 cups grated cheese, Cheddar or Co/Jack
hot sauce or taco sauce
2 cups thinly sliced lettuce
4 whole roma tomatoes, diced
canola oil, for frying tacos
Heat 2 T of oil over medium-high heat. Add chicken pieces and flavor with spices or taco seasoning. Add the green chilies and cook until the chicken is well-cooked. Turn off heat and set aside.
*Be careful frying with oil*
Fill a saucepan with a couple inches of oil. Heat to 350 degrees. Put some of the chicken inside a tortilla. Fold the tortilla in half and hold it shut with a heat-proof pair of metal tongs while placing it, one side down, into the hot oil. Keep holding the taco for a few seconds to form it. When it stays put, leave the taco in the oil until light golden brown (probably no longer than 30 seconds), and flip, cooking the other side similarly.
When the taco is done, carefully take the taco out of the oil and pour the oil out of both sides, draining well. Then put the taco on a paper towel. (The Pioneer Woman recommends putting the taco into a stack of paper towels, folding the corners and sides in, and shaking the taco a few times to remove excess oil).
You should be able to fry 2 or 3 tacos at once, depending on the size of your pan. I preferred frying two at a time to keep the temperature of the oil more stable.
After the tacos sit for a few minutes, fill them with cheese to allow it to melt while you are making the other tacos.
Garnish the tacos as desired, with sauce and sour cream first and then lettuce and tomatoes on top.