CHICKEN PUFFY TACOS
Almost everyone I know rants and raves about "Chicken Puffy Tacos!" The "puffy" part of the name comes from using fried flour tortillas instead of crispy corn or plain flour, but what makes these tacos irrestible is the meat. I personally love the meat in a folded and fried flour tortilla w/ cheese, guacomole, lettuce, tomato, and sour cream. *I've also used simply 4-5lb of frozen chicken breasts for this recipe as well, but the whole chicken (with skin and bone) makes it much better.
Provided by Rocky Walls
Categories Whole Chicken
Time 4h20m
Yield 24 Tacos, 24 serving(s)
Number Of Ingredients 14
Steps:
- Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
- Remove chicken and let cool, leaving sauce in the vessel.
- When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
- Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
- Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
- Add one flour tortilla at a time into oil and fry one side until lightly browned.
- Using tongs, fold the tortilla over so that the browned side is on the inside.
- Fry the outside until lightly browned.
- Remove from oil, add a pinch of kosher salt and place on a cooling rack.
- Repeat until desired number of Puffy Taco Shells are done.
- Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.
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Adnan Ali Khan
[email protected]These tacos are simply delicious! The chicken is cooked to perfection, and the combination of flavors is amazing. I will definitely be making these again.
Isha Shartha
[email protected]Overall, these chicken puffy tacos are a delicious and versatile dish that can be enjoyed by people of all ages. I highly recommend trying them!
Shahid Imran
[email protected]As a beginner cook, I found this recipe to be very easy to follow. The instructions were clear and concise, and the tacos turned out great.
Lotrim Aliu
[email protected]These tacos are perfect for parties or potlucks. They're easy to make ahead of time and can be served hot or cold.
Astrie Wheelis
[email protected]These tacos are very affordable to make, especially if you use store-bought ingredients. I was able to make a dozen tacos for less than $20.
Carmine Padilla
[email protected]I got creative with the toppings for these tacos and added some grilled pineapple and mango. It was a delicious combination that I would definitely recommend.
Md Chandon
[email protected]These tacos are a healthier alternative to traditional tacos, since they're baked instead of fried. I also appreciate that they're made with whole wheat tortillas.
Tammy Barfield
[email protected]I like my tacos spicy, so I added some extra chili powder and cayenne pepper to the chicken. It gave them a nice kick without being too overwhelming.
Nadeesha Amaranath
[email protected]The flavors in these tacos are incredible! The chicken is seasoned perfectly, and the toppings add a nice balance of flavors and textures. I especially love the creamy avocado sauce.
Entheoplants
[email protected]As a busy mom, I appreciate how quick and easy these tacos are to make. I can have them on the table in less than 30 minutes, which is a lifesaver on busy weeknights.
RAJ YT
[email protected]I've made these tacos several times now, and they're always a crowd-pleaser. The puffy tacos are the perfect vessel for all the delicious fillings, and the chicken is always cooked to perfection.
Steve Canizales
[email protected]These chicken puffy tacos were a hit with my family! The chicken was tender and flavorful, and the tacos were so easy to make. I'll definitely be making these again.