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Categories:
chicken broth chicken breast onion oregano cayenne pepper fresh cracked pepper cilantro queso fresco corn tortillas olive oil
Viewed: 12 - Published at: 10 years agoIngredients
- 1 cup chicken broth
- 1 lb finely shredded cooked chicken breast
- 14 cup diced onion
- 2 teaspoons oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon fresh cracked pepper
- cilantro
- cacique ranchero queso fresco (a crumbly soft white cheese)
- 6 inches corn tortillas
- olive oil
Method
- In a large skillet, warm the shredded chicken on medium heat and add the chicken broth.
- Adjust the temperature as needed to reduce the broth, cook for about 5-10 minutes.
- Chicken should be good and moist.
- In a separate pan, heat the olive oil.
- You should have enough oil to fully coat the bottom of the pan, and then a little more.
- Sprinkle the oregano, cayenne pepper, and black pepper over the chicken evenly, and toss.
- Add onion.
- Allow a few minutes for the spices to incorporate and continue to reduce the broth.
- For even more heat, dash in your favorite hot sauce (I prefer Tapatio).
- Prepare the tortillas by warming them in the oil.
- Work fast, you don't want to fry the tortillas so that they become crispy.
- Only coat the tortillas in the hot oil so they become soft, then take them out right away.
- If your tortillas are thin, use two per taco.
- As you take tortillas out of the oil, begin to spoon in the chicken and arrange the tacos on a plate.
- Top off the tacos with as much cilantro and queso fresco as desired.
- You can also use fresh diced onion and/or salsa.
- Queso fresco is also great on top of refried beans.
