Yield: 12 tacos
| Measure | Ingredient |
|---|---|
| 1 large | Onion, chopped |
| 2 mediums | Tomatoes, chopped |
| ¼ \N | Bell pepper, chopped |
| ½ \N | Rib celery, chopped |
| 14 ounces | Can whole peeled tomatoes, |
| \N \N | Crushed |
| 2½ pounds | Chicken |
| 1 large | Onion, chopped |
| ¼ medium | Bell pepper, chopped |
| ½ \N | Rib celery, chopped |
| 1 medium | Tomato, chopped |
| 1½ \N | Jalapeno, chopped w/no seeds |
| 1 cup | Chicken broth |
| ½ \N | Jalapeno, chopped w/ seeds |
| \N \N | Removed |
| ½ cup | Chicken broth |
| 1½ cup | Water |
| \N \N | Salt to taste |
| ½ teaspoon | Garlic powder |
| ¼ teaspoon | Cumin owder |
| 10 ounces | Can whole tomatoes, crushed |
| \N \N | Salt & pepper to taste |
| 2 cups | Water |
| 12 \N | Large corn tortillas |
| 2 cups | Canola oil |
SPANISH SAUCE
CHICKEN TACOS
Prepare Spanish sauce: Combine all ingredients for Spanish sauce in medium -size pot. Simmer until vegetables are tender. Salt to taste. Set aside.
Prepare Chicken Tacos: Boild chicken until tender. Remove bones and skin and cut into medium-size pieces. Set meat, tortillas and oil aside. Place remaining ingredients into sauce pan with 2 cups water.
Simmer for 20 minutes or until veggies are tender. Remove veggies from broth and combine with chicken. Set aside.
Fill a 10-inch skillet with 2 cups oil. When oil is hot, briefly pass corn tortillas through hot oil one at a time just to soften.
Drain on paper towels. Fill each tortilla with chicken mixture and roll up (like an enchilada). Place in a 9-by-13-inch baking dish.
Cover rolled tacos with Spanish sauce, spreading extra sauce around edges. Bake in 250 degree oven for 5 minutes. Serves 6 at two tacos each.
Carmen's la Tapatia was a restaurant in Austin, Texas, since the early sixties. It was closed in the early nineties.
recipe published in the Austin American-Statesman typed and posted by teri chesser Submitted By TERI CHESSER On 12-15-95