| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Tex-mex, Poultry |
1 |
Recipe |
INGREDIENTS
| 1 |
lg |
Hen; skinned |
| 3 |
tb |
Whole comino seed |
| 1 |
tb |
Black pepper |
| 5 |
|
Cloves garlic; chopped |
| 1/4 |
c |
Teriyaki sauce |
| 1 |
pk |
Corn tortillas |
| 6 |
tb |
Peanut oil |
| 1 |
|
To 2 fresh jalapenos |
| 1 |
lg |
Onion |
INSTRUCTIONS
NORMA WRENN
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 7/27/94
Posted to MM-Recipes Digest V3 #315
Date: Sun, 17 Nov 96 02:10:53 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
A Message from our Provider:
“You’re never too old for God”