The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites by Schneider Deborah

Author:Schneider, Deborah [Schneider, Deborah]
Language: eng
Format: epub
ISBN: 9781607743170
Publisher: Random House, Inc.
Published: 2012-07-31T05:00:00+00:00

Heat the lard in a large skillet over medium-high heat. Add the onion, garlic, and tomatoes and cook, stirring, until the onions are soft and the pan is dry, about 5 minutes. Add the chicken and salt and cook until the chicken is heated through. Add the broth and simmer until the chicken has absorbed the liquid.

To serve, divide the filling among the warm tortillas, a few to a plate, and fix to taste with any of the garnishes.

VARIATION

• To make chicken taquitos, place a heaping tablespoonful of the filling down the center of a corn tortilla (don’t overfill it). Roll the tortilla tightly and secure with a toothpick. Add ½ inch of vegetable oil to a large skillet and fry the taquitos until golden and crisp. Drain on paper towels, remove the toothpick, and serve a few on a plate garnished with the taco toppings. Beef or pork taquitos can be made in the same way.

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