INGREDIENTS

INSTRUCTIONS

* Note: See the .Achiote Citrus Marinade., .Corn Tortillas., and
.Salsa Fresca. recipes which are included in this collection.
Rub the marinade all over the chicken pieces. Place in a bowl, cover
and refrigerate at least 1 hour or as long as overnight. Preheat the
oven to 350 degrees. Lift the chicken pieces from the marinade and
transfer to a roasting pan. Roast for about 40 minutes, or until the
meat easily pulls away from the bone. Set the chicken aside to cool
and pour the cooking juices from the pan into a bowl or cup.
Refrigerate the juices so that the fat rises to the top. When the
chicken is cool, remove and discard the skin, if desired, and bones
and cut or shred the meat into bite-sized pieces. Refrigerate the
chicken if you do not plan to use it right away. When you are ready
to make the tacos, skim off and discard the fat which has risen from
the cooking juices, and use the brown cooking liquid which remains to
reheat the chicken in a low oven. Dip a Corn Tortilla in some water
and shake off the excess. Toast one at a time in a nonstick pan over
medium heat for about 1 minute on each side. Wrap in a towel to keep
warm while you dip and heat the remaining tortillas. For each taco,
stack 2 tortillas. Divide the warm chicken and place on top. Top with
Salsa Fresca, sliced avocado, and chopped cilantro. This recipe
yields 12 tacos.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6172 broadcast
02-10-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-20-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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