Sometimes I don't wanna cook, but I have to cook. This is THAT recipe. I make them a bit different each time.
Ingredients:
- 1 Rotisserie chicken (traditional flavor/recipe)
- Mexicana Crema
- El Pato Hot Tomato sauce
- Corn Tortillas
- Queso Fresco crumble cheese
- shredded lettuce
- oil for frying
- shredded Mozzarella cheese
- mayonnaise
Directions:
- Shred entire chicken, add a few dollops of mayo and stir, set aside. Crumble up Queso Fresco cheese, set aside. (If using Queso Fresco, you don't really need the Mozzarella, but hey, YOLO). Shredd Mozzarella cheese, set aside. Shred lettuce, set aside. Put the crumble cheese and lettuce into the fridge until needed.
- In a hot oiled skillet, add a tortilla and cook each side for a few seconds. Once flipped, add a bit of Mozzarella cheese and some shredded chicken, gently fold over and press it down a bit.
- Cook each side for 1 minute. Beautiful brown, crispy spots should be on the tortilla before taking it out.
- Drain tacos on a rack to drain excess oil.
- Place tacos on a plate in a layered line. Add Hot sauce, Crema, lettuce and Queso Fresco to the top of them.
❤️🔥DAB❤️🔥
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