These are simple and easy to make with just TWO ingredients! (If you don’t count the oil needed to fry them.) They disappear within minutes at my house. It’s one of the few meals ALL five of my children love!
Start with a batch of “perfect chicken.” Sometime earlier in the day or week, prep this chicken by loading up a crockpot with chicken breasts. Pour water over the chicken until it is covered by about 1/2 inch. Cook on low for 8 hours. When the chicken comes out, it will be perfectly poached and soft and shreddable and delicious. I then divide the chicken into about 4 cup amounts and save in the freezer for recipes like this one. This perfect chicken recipe came from Mix and Match Mama’s, Simmers Cookbook and I’ll never get frustrated trying to boil chicken for casseroles again!
After the chicken is shredded, pour some oil in a large flat skillet and turn the heat up to medium high.
Warm up about 10 small corn tortillas at a time in the microwave for about 30 seconds in the microwave.
Get a bunch of tooth picks handy.
When the oil is HOT and not before (drop a small piece of tortilla or chicken in there and when it starts to sizzle real good it’s hot) begin rolling up a pinch of chicken into each corn tortilla and fasten with a toothpick.
Then gently plop those babies into the hot oil! Speaking of babies, be sure yours are FAR away from the frying that’s going on right now.
Aaaahhhhh! Tacos Tacos Tacos! My heart sings while these sizzle. Salt them now or when you drain them on a paper towel lined plate.
My kids absolutely LOVE these! Stack them and wait to serve them when they are all done. Fill a few with cheese at the end if you want and fold them rather than roll em. You’ve got to know when to fold em, know when to roll them…..
I dip mine in HOT pace picante sauce. It’s best when your mouth starts burnin from the heat, and you wash them down with an ICE COLD Dr. Pepper!
I’m in love! Enjoy!