This week I am blogging about all the good things you can do with tacos.
For this recipe, I insist that you go to a Hispanic market and buy the corn tortillas in the refrigerated section.
That is the most authentic tortilla, and if the restaurant you are going to doesn’t serve them, then it is Tex-Mex. These deserve a try.
One of my favorite tacos is made with roasted chicken.
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This is about as simple as it gets. Take a small fryer chicken, fill it with cilantro and garlic cloves that have been cut in half.
Roast the stuffed chicken at 450 f for 10 minutes, then reduce the heat to 300 f, and roast for 45 minutes more. Break the chicken down, de-bone it completely.
Get that bottle of Valentino hot sauce I just know you have in the cabinet (because being the foodie that you are you know it is the best in its class), add about a half a cup to the chicken, giving it a good toss.
Heat a skillet with a little oil, when it is hot, add the tortillas and cook just until they start to brown, but don’t overdo it. Add the chicken, top with a fresh made salsa, and you are on your way.