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Sonoran Chicken Tacos


Servings: Serves 6 people

18 small tortillas
1 chicken breast
Lard, for frying

Cook the chicken in water with salt.

Once itís cooked, let it sit for 15 minutes.

Shred the chicken.

Add small portions of the shredded chicken to each of the tortillas, rolling them into tacos.

Fry the tacos in the lard.

As you bring out the tacos, sit them on a paper napkin to absorb excess oil.

Notes: These chicken tacos are best served with a salsa and sprinkled with white cheese.

Authentic Mexican tacos may be rolled or folded over.

These are rolled, just as you would flautas or enchladas.

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