Yield: 1 Servings
Boil boneless, skinless chicken breasts in water with salt, pepper,
garlic, slices of onion and celery tops until cooked. Remove chicken and remove
fat, etc and tear meat into shreds. (What I do at this point is stop
for the day--I take the meat out, put it in a storage bag and then strain
the broth and refrigerate them both. The next morning I remove the
separated top (fat) that has hardened. I then put the broth in a pan, put the
shredded chicken in it, chop up a green pepper (deseeded), an onion, a
couple of jalapenos (deseeded), all cut in small pieces, some garlic,
more salt and pepper, and then depending on the amount of chicken I put in
one or two packs of Taco Bell or your favorite taco seasoning packets. Then
I just let it slowly cook for a couple of hours (until the peppers and
onion basically disintegrate into the meat), then turn up the heat and boil
until all the fluid is boiled away, stirring almost continuously at the end
so the meat doesn't burn. Let meat cool so you can touch it. In the
meantime take corn tortillas and dip in hot oil just a few seconds to make them
limp and drain on paper towels. Then working in an assembly line fashion,
pick up enough meat to hold in your three fingers (like your making a
homemade cigarette) and put it on one end of a tortilla and roll it up tight and
secure it with a toothpick in the middle. I make a bunch and freeze them.
Make them all before you cook them because it's too hard to make and
cook at the same time. Then just fry in a couple of inches of hot oil and
take out and drain on paper towels and salt while warm. Take the toothpicks
out after they're cooked. You can also use this meat to make shredded
chicken and cheese enchiladas or flautas (taquitos made with flour tortillas).
Enjoy--these are really good. I also make these with shredded roast
beef and have also made them with shredded pork from pork tenderloin roast.
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