DEEP FRIED TACOS WITH FLOUR TORTILLAS RECIPES
CHICKEN PUFFY TACOS RECIPE - FOOD.COM
Almost everyone I know rants and raves about "Chicken Puffy Tacos!" The "puffy" part of the name comes from using fried flour tortillas instead of crispy corn or plain flour, but what makes these tacos irrestible is the meat. I personally love the meat in a folded and fried flour tortilla w/ cheese, guacomole, lettuce, tomato, and sour cream. *I've also used simply 4-5lb of frozen chicken breasts for this recipe as well, but the whole chicken (with skin and bone) makes it much better.
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Cook Time 4 hours
Yield 24 Tacos, 24 serving(s)
Number Of Ingredients 14
Steps:
- Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
- Remove chicken and let cool, leaving sauce in the vessel.
- When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
- Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
- Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
- Add one flour tortilla at a time into oil and fry one side until lightly browned.
- Using tongs, fold the tortilla over so that the browned side is on the inside.
- Fry the outside until lightly browned.
- Remove from oil, add a pinch of kosher salt and place on a cooling rack.
- Repeat until desired number of Puffy Taco Shells are done.
- Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.
Nutrition Facts : Calories 228, FatContent 11.6, SaturatedFatContent 3.2, CholesterolContent 40.9, SodiumContent 403.4, CarbohydrateContent 17.9, FiberContent 1.5, SugarContent 1.2, ProteinContent 12.7
TACO TRIANGLES RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, red bell pepper, green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, dried oregano, lime, shredded chicken, black beans, ground beef, flour tortillas, cheese blend, large egg, oil, fresh cilantro, sour cream, guacamole, salsa
Provided by Alix Traeger
Yield 15 servings
Number Of Ingredients 23
Steps:
- In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
- Add the lime juice and cook the vegetables until soft, about 5 minutes.
- Seperate the vegetables in three medium bowls.
- To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
- Stir each bowl until everything is incorporated.
- Cut a tortilla in half with a pizza cutter or knife.
- Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
- Fold each corner over the middle, forming a triangle.
- Flip the tortilla triangle over so the seam is down.
- Brush the edge of the tortilla with egg wash and press with a fork to seal.
- Repeat with the remaining tortillas and fillings.
- In a deep pan, heat two inches of oil to 350°F (180°C).
- Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
- Drain the triangles on a rack
- Serve with cilantro, sour cream, guacamole, and salsa.
- Enjoy!
Nutrition Facts : Calories 271 calories, CarbohydrateContent 24 grams, FatContent 12 grams, FiberContent 3 grams, ProteinContent 14 grams, SugarContent 2 grams
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