Ingredients
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1 large yellow onion, chopped
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1 (4 ounce) can diced green chilies
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1 cup chicken stock
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1 tablespoon smoked paprika
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2 tablespoons ground cumin
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2 tablespoons chili powder
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2 teaspoons Mexican oregano
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon cayenne pepper
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24 soft taco-size flour tortillas
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vegetable oil (for frying)
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1/2 head garlic clove, peeled and chopped
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1 whole chicken, quartered
Instructions
- 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.