Carmen's la tapatia's soft chicken tacos

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



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

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