Chicken Tacos
Authentic Mexican tacos are usually served with just meat and salsa. However, you can add the American fixing such as cheese and lettuce if you'd like.
INGREDIENTS | SERVES 6
- 6 cups water
- 1 medium-sized yellow onion
- 4 garlic cloves
- 1 carrot
- 1 green bell pepper
- 1 celery rib
- 4 chicken breasts (with skin and bones)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 Flour Tortillas
Place the water in a large stockpot and bring to a boil.
Remove the skin from the onion and cut into 1-inch pieces. Remove the skin from the garlic cloves and cut into thin slices. Peel the carrot and cut into ½-inch rounds.
Remove the core and seeds from the green pepper and cut into 1-inch pieces. Cut the celery into 1-inch pieces.
Place the chicken breasts, onion, garlic, carrot, green pepper, salt, black pepper, and celery in the boiling water; boil for 20 minutes.
Skim the foam from the top, reduce heat to medium, and continue cooking until the meat falls off the bones when picked up with a fork.
Pour the contents of the stockpot into a strainer. Pull out the chicken breasts. Remove the bones and skin. Discard all the vegetables, chicken bones, and skin.
Shred the meat. Use as a filling for the tacos.
Fruit and More Fruit
Being a warm-weather culture, Mexican dishes frequently use a great deal of fresh fruits. Although those in the United States tend to think of tropical fruits as distinctly Mexican, it's only because most of us don't get them that often. Berries and citrus fruits are common in Mexican diets, too.
