| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 18 |
|
Soft tortillas |
| 1 |
|
Chicken breast |
| 4 |
|
Tomatoes |
| 1 |
md |
Onion |
| 2 |
c |
Green beans |
| 3 |
sm |
Potatoes |
| 4 |
|
Carrots |
| 1/2 |
c |
Grated cheese |
| 1 |
c |
Sour cream |
| 6 |
|
Lettuce leaves |
|
|
Pickled chili (in vinegar) |
| 1 |
c |
Sour cream |
| 6 |
|
Leaves of lettuce |
|
|
Oregano |
|
|
Parlsey |
|
|
Cilantro Epazote Or Mint |
|
|
Oil |
|
|
Salt |
INSTRUCTIONS
ANY OF THE FOLLOWING SPICES:
1. Cook the chicken in water with salt and pick any remaining hairs off.
2. Cut the beans, potatoes and carrots, boil or steam them, drain them, and
fry them lightly.
3. Toast the tomato and peel it. Liquify it with onion, salt and the
spice(s).
4. Dip the tortillas in the salsa and fry them in oil.
5. Put a little chicken on each tortilla and roll them up into tacos. Place
three tacos on each plate.
6. Top each of the tacos with the fried vegetables and sprinkle with
cheese. Add a tablespoon of sour cream and garnish with pickled chilis and
shredded lettuce.
Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
<kirkland@gj.net> on Nov 07, 1997
A Message from our Provider:
“Sin: it seemed like a good idea at the time”