Friday, September 12, 2014

Tacos Dorados

corn tortillas
sour cream
Parmesan or cheddar cheese
enchilada sauce (optional)
guacamole (optional)

  1. Cook the chicken.
  2. When the chicken is ready, shred it and set it aside.
  3. Heat up the tortillas in a frying pan or microwave to make them flexible and less likely to break.
  4. Heat up some oil in a frying pan.
  5. Line one side of the tortilla with shredded chicken, and roll the tortilla in a burrito shape. (If it doesn't stay rolled, stick it with a tooth pick.)
  6. Place rolled tortilla in the oil until it is fried. When it is golden brown and crunchy, remove it and stick it in a colander or on some paper towels so the excess oil can drain off.
  7. Serve topped with sour cream, cheese, lettuce, etc.
Notes: I thought these were pretty tasty. They reminded me somewhat of Navajo tacos. I got this recipe in an email recipe exchange several years ago. The original didn't have any amounts, so I haven't put any here. Brittany didn't have any luck with rolling the tortillas, so she folded them in half instead.

Source: Email recipe exchange.

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