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Tacos de Pollo (Chicken Tacos)
Recipe
reprinted with permission of
The
Specialty Cheese Company, Lowell, Wisconsin, producers of ethnic cheeses
from around the world.
Look for the La VacaRica brand of Hispanic cheese.
Makes 3 cups (12 tacos)
I N G R E D I E N T S
1/2 cups
shredded, cooked chicken
3 garlic cloves, minced
1 small onion, chopped
1 small tomato, chopped
2 tablespoons oil
salt and pepper
12 corn tortillas, steamed or fried
1 cup shredded La VacaRica brand Asadero
lettuce, salsa and sour cream
I N S T
R U C T I O N S
Cook and
stir garlic, onion and tomato in hot oil until tender.
Stir in chicken, salt and pepper to taste; cook 1 minute.
Fill shells with about 1/4 cup of chicken mixture. Sprinkle with cheese and
garnish with shredded lettuce, salsa and sour cream, if desired.
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