Tuesday, February 3, 2009
Chicken Tacos with Homemade Tortillas
4 cups flour
2 t salt
1/2 cup crisco
1 1/2 cups luke warm water
Mix the flour and salt together and then cut in the crisco. The water is the tricky part, I usually put 1 1/2 cups in but this will change depending on how humid it is where you are. The dough should be soft, kinda like playdough but not sticky. It should clean the bowl but not break at the edges when you knead it. I do big batches in my bosh and it is awesome, but by hand works just fine. You should knead it until it is smooth and well combined about 50 times. Now break the dough into 16 balls (that is how many tortillas this will make) and put into a covered bowl for at least 15 minutes. I like mine to sit for about 1 hour. Roll them out to desired thickness, I make mine taco size. I then let them rest for about 10 minutes. Cook on a cast iron skillet for best results. Cook on one side until bubbles form, about 30 seconds. They should look like this:
If they don't try letting your tortillas rest a little longer. Once the bubbles form turn over and cook other side. Place cooked tortillas in a covered container like a tortilla warmer or a frying pan with a lid. This keeps them soft. If you are going to refrigerate or freeze them put them in a plastic bag and leave vented until they have cooled completely otherwise the condensation will make them mushy.
3-4 frozen chicken breasts
1 can red enchilada sauce
1 can petite diced tomatoes
1/2 cup dark brown sugar
garlic salt to taste
(this will be mild for more heat add some crushed red pepper)
Place chicken in crockpot. Mix the next 3 ingredients in a bowl and pour over chicken. Cook on high for 4-6 hours. Shred chicken and add garlic salt. When you shred the chicken it soaks up a lot of the juice but I still used a slotted spoon to serve my chicken. Serve chicken in warm tortillas with all the fixings. We use cheese, sour cream, guacamole, cilantro, lettuce, and tomato.