RICO RODRIGUEZ' MOM'S CHICKEN TACOS
Rico Rodriguez' mom, Diane Rodriguez, shares this family-favorite recipe: Shredded chicken smothered in a seasoned tomato sauce, wrapped in a warmed tortilla and topped with cheddar cheese.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 170°. , Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle., In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer., Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings, if desired.
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