| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Poultry | 1 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 3 | Tomatoes | |
| 1 | Onion | |
| Serrano chili; as desired | ||
| Lard | ||
| Salt and pepper |
INSTRUCTIONS
1. Cook the chicken in water with salt and pick off the bone. 2. Put a little of the chicken on each tortilla and roll them to form tacos. Fry them in the lard. Salsa: 1. Toast the chilis and the tomatoes. Dice them up. 2. Fry the diced onion in two tablespoons of lard. Add the diced chilis and tomatoes. 3. Slowly boil the salsa until the flavor peaks and it thickens a little. Serve on top of the tacos. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland <kirkland@gj.net> on Nov 07, 1997
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