Rico Rodriguez' Mom's Chicken Tacos Recipe

Rico Rodriguez' Mom's Chicken Tacos Recipe photo by Taste of Home

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Rico Rodriguez' mom, Diane Rodriguez, shares this family-favorite recipe: Shredded chicken smothered in a seasoned tomato sauce, wrapped in a warmed tortilla and topped with cheddar cheese.

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Rico Rodriguez' Mom's Chicken Tacos Recipe

Prep: 30 min. Cook: 10 min.

Yield: 6 Servings

30 10 40

Ingredients

2 pounds boneless skinless chicken thighs
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 can (8 ounces) tomato sauce
1 tablespoon taco seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
12 corn tortillas (6 inches) or taco shells, warmed
Optional toppings: shredded cheddar cheese, shredded lettuce and chopped tomatoes

Directions

Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 180°.
Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle.
In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer.
Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings if desired. Yield: 6 servings.

Originally published as Rico Rodriguez' Mom's Chicken Tacos in Taste of Home Media