| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Poultry, Tex-mex |
1 |
Recipe |
INGREDIENTS
| 1 |
|
Hen, skinned |
| 3 |
T |
Whole comino seed |
| 1 |
T |
Black pepper |
| 5 |
|
Cloves garlic, chopped |
| 1/4 |
c |
Teriyaki sauce |
| 1 |
|
Corn tortillas |
| 6 |
T |
Peanut oil |
| 1 |
|
To 2 fresh jalapenos |
| 1 |
|
Onion |
| 7/27 |
|
Posted to MM-Recipes Digest V3 #315 |
INSTRUCTIONS
In four quarts water add chicken, cominio and pepper. Cook on high
heat 30-40 minutes. Let chicken cool, then debone and shred meat. In
large skillet add chicken, garlic, teriyaki, jalapenos and onion. Cook
on low heat until onion is transparent. In small skillet, add peanut
oil. With medium heat, cook tortillas on each side about one minute.
Fold in half and cook each side one minute. Place on paper towel to
eliminate excess oil. Stuff with meat and garnish with Rooster Salad.
Source: Griffin High, Stamford, Abilene Reporter-News Date: Sun, 17
Nov 96 02:10:53 UT From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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