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Date Posted: 04:18:41 09/14/02 Sat
Author: Shelley
Subject: Chicken Tacos

1 chicken fryer, stewed
oil for frying
1 dozen corn tortillas
12 toothpicks
shredded lettuce
stewed tomatoes
1/2 teaspoon oregano
Monterey Jack or Cheddar cheese, shredded

Stew chicken until tender and it comes apart easily. Save chicken stock for
later use. Bone chicken, separate into bite-size strips. Use all the
chicken, except the skin, place in bowl. Heat oil in frying pan, just
enough to adequately fry.

Take a corn tortilla and at one end place a row of chicken pieces, "clump"
into a row. Roll tortilla up snugly and insert a toothpick at the middle of
the tortilla to keep closed for frying. Fry up to 6 tacos at a time to save
cooking time.

As tacos are made, place in a bowl lined with paper towels to absorb the
oil. When you remove tacos from fry pan, allow oil to drain, as needed.
When tacos are done, garnish with finely-shredded lettuce, stewed tomatoes
with oregano and shredded cheese. Serve with rice and beans. Makes 6
servings.

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