Ingredients
2 chicken breasts, boiled and shredded (or a rotisserie chicken is fast and easy)
1 can pato sauce
1/2 yellow onion
3 cloves garlic
12 flour tortillas
2 cups shredded Iceberg lettuce or cabbage
1 tomato, chopped
Shredded Mexican style cheese
Vegetable oil, for frying
Method
- Chop onions and garlic, sauté in pan with a little oil until onions are soft.
- Add Pato sauce and cook for about 2-3 min
- Add in shredded chicken and season with salt and pepper.
- Heat about 1/4 inch of oil in pan, over medium heat (it’s ready when a tortilla tip starts to sizzle when you dip it in.)
- Carefully place a tortilla in the oil for a few seconds before flipping it over and folding it in half and holding it in a taco shape (using a pair of tongs) while you continue to fry each side until just starting to brown. Fry longer for more crispy, I like them a little soft and crispy on the edges.
- Place taco shells on paper towel to drain while you continue with the rest of the tortillas.
- Fill each taco shell with the chicken, shredded lettuce, tomato, and cheese, and enjoy!
