Rico Rodriguez’ Mom’s Chicken Tacos
TOTAL TIME: Prep: 30 min. Cook: 10 min.
YIELD: 6 servings.
Rico Rodriguez' mom, Diane Rodriguez, shares this family-favorite recipe for chicken tacos. Shredded chicken gets smothered in a seasoned tomato sauce, then wrapped in a warm tortilla and topped with cheddar cheese.
Ingredients
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2 pounds boneless skinless chicken thighs
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1 tablespoon canola oil
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1 tablespoon all-purpose flour
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1 can (8 ounces) tomato sauce
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1 tablespoon taco seasoning
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/8 teaspoon pepper
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12 corn tortillas (6 inches) or taco shells, warmed
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Optional toppings: shredded cheddar cheese, shredded lettuce and chopped tomatoes
Directions
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1.
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 170°.
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2.
Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle.
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3.
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.
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4.
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.
Nutrition Facts
2 tacos: 364 calories, 15g fat (3g saturated fat), 101mg cholesterol, 614mg sodium, 26g carbohydrate (1g sugars, 4g fiber), 32g protein.
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