These are from the Sonora, Mexico region.
18 small corn tortillas
1 chicken breast
- Cook the chicken in water with salt. Let sit for 15 minutes.
- Shred the chicken. Add small portions of the shredded chicken to each of
the tortillas, rolling them into tacos.
- Fry the tacos in the lard. As you remove tacos, sit them on a paper towel
to absorb excess oil.
- Serve with salsa and sprinkled with cheese.
>> Southwestern Taco Recipes
>> Southwestern Recipes