Description
Crispy fried tacos from Ree Drummond’s cookbook!
Ingredients
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- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1 cup plus 1 tbsp. canola oil
- 1 1/2 pounds, boneless, skinless, chicken breasts, cut into cubes
- 2 4–ounce cans diced green chiles
- 14–16 small corn tortillas
- 1 1/2 cups finely grated cheddar or cheddar-jack cheese blend
Instructions
- In a small bowl, mix together the chili powder, cumin, and salt. Set aside.
- In a large skillet over medium heat, heat 1 tbsp. of canola oil and add the chicken and chiles. Saute for about 3-5 minutes or until the chicken has lost its color.
- Sprinkle in the spice mixture and saute the chicken until all is cooked through. Remove the pan from heat and set aside.
- In a separate skillet, heat up 1 cup of canola oil. Drop in a small piece of your tortilla to see if the oil is hot enough. It will sizzle as soon as it hits the oil.
- Spoon about 1/4 cup of the chicken into the tortilla then grasp the tortilla shut with tongs.
- Gently lay the filled tortilla in the hot oil, holding down the top half of the tortilla so it remains closed.
Cook one side until golden brown, 30-45 seconds, then flip the taco over to fry the other side. Cook the other side until brown and crispy. - Remove each taco from the pan, allowing the excess oil to drip out one end. Wrap in a paper towel and gently shake it to remove excess oil.
- While the tacos are still hot, gently stick some cheese inside then add whatever toppings you like to add to your tacos.