Tuesday, August 2, 2011
Crispy Red Chile Chicken Tacos
I asked my husband the other day some of his favorite meals growing up(yes, I'm just going to act like it hasn't been over a month since I posted). Some of the things he said were sweet and sour chicken, enchiladas, and tacos. It made me think back to some of my fondest early food memories, and just by coincidence I was organizing my photos on the computer and came across this one of my daughter Tessa wearing the apron that my mom made for me when I was little:
Those were the days when my mom sewed everything and cooked everything--days that my mom assures me are blessedly long gone. I wonder what my children will look back on with relish or disdain....
I can't really come up with any kind of coherent segue, but all ramblings aside, going through my photos got me all excited to dive into the food bloggy world once again. I ventured onto Pioneer Woman's blog, and her spectacular food photos were just what I needed. Her recipe for "My Brother's Chicken Tacos" caught my eye(find the recipe here), so I grabbed it and ran with it. DISCLAIMER:'ran with it' means changed it from it's original state, hence the link to see the real recipe. Besides, you really can't go wrong visiting the Pioneer Woman.
CRISPY RED CHILE CHICKEN TACOS
1/2 rotisserie chicken, deboned and shredded
1 soup-sized can red enchilada sauce
12 corn tortillas
oil for frying
chopped lettuce, tomatoes, onions and cilantro
Cholula hot sauce(I know, everyone's got a fave; this is mine)
In a saucepan, combine the chicken and the red enchilada sauce. Heat. Taste for seasonings(I added salt and sugar). Heat your oil for frying, about 1/4-1/2 inch in the pan. Have ready to go the shredded cheese and a big flat something covered with paper towels to put the tacos on after they're fried. When oil is shimmering, drop in a small piece of tortilla. If it actively fries, it's good to go. Take a corn tortilla and spoon about 2-3 Tablespoons of the chicken right in the middle. Fold in half. Using tongs, lower into the hot oil, one side down. NOTE: I actually fry two tacos at a time in my fry pan. Lightly push down on the top so it doesn't pop up. When nice and golden crispy, turn it over and goldenize the other side. Remove from oil and drain off excess oil by holding taco sideways and tipping down so oil drips off. Place on paper towel-lined receptacle. Prepare two more tacos and place in oil. While they're frying, take your tacos that are done and open them just enough to fill with some shredded cheese. CAREFUL! THEY'RE HOT WHEN YOU OPEN THEM! Let everyone grab their tacos and top off to the beat of their own drum.