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.
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