Tattinger and Taco’s

Mom’s taco recipe which we found goes very well with Champagne.

Tattinger and Taco’s

Ingredients:

• 4 skinless/boneless chicken breasts
• 3 cloves garlic, cut in pieces
• 1 onion
• Salt
• Pepper
• Olive oil
• Fresh Corn Tortillas (thinnest possible)
• Vegetable oil
• Fixins’

• Sour cream
• Guacamole
• Shredded iceberg lettuce
• Diced tomatoes
• Salsa
• Queso Fresco (at local Mexican store)

1. Bring enough water to a boil to handle the breasts
2. Add garlic to the water
3. Add a large dash of salt to the water
4. Boil chicken for 10-12 minutes max, to medium rare.
5. Cool chicken for a bit
6. Once cool enough to handle, shred by hand…you cant over shred
7. Dice the onion very small
8. Sautee onion in olive oil until translucent
9. Toss in shredded chicken
10. Add salt and pepper to taste (don’t undersalt)
11. Work it together to flavor the chicken with the onion: a solid 10 minutes
12. Set aside
13. Pour shit-ton of oil into your deep fry pan. At least 1.5 “
14. Nuke tortillas in plastic bag for 30 seconds.
15. Put chicken in corn tortillas, fold and deep fry. Key is to have oil cover the entire folded corn tortilla and not take out early
16. Put in paper lined tray to drain oil

BAM