CHICKEN TACOS
2 1/2 lb Chicken 1/2 ts Garlic powder
1 lg Onion, chopped 1/4 ts Cumin owder
1/4 md Bell pepper, chopped 10 oz Can whole tomatoes, crushed
1/2 Rib celery, chopped Salt & pepper to taste
1 md Tomato, chopped 2 c Water
1 1/2 Jalapeno, chopped w/no seeds 12 Large corn tortillas
1 c Chicken broth 2 c Canola oil

Prepare Spanish sauce: Combine all ingredients for Spanish sauce in
medium -size pot. Simmer until vegetables are tender. Salt to
taste. Set aside.
Prepare Chicken Tacos: Boild chicken until tender. Remove bones and
skin and cut into medium-size pieces. Set meat, tortillas and oil
aside. Place remaining ingredients into sauce pan with 2 cups water.
Simmer for 20 minutes or until veggies are tender. Remove veggies
from broth and combine with chicken. Set aside.
Fill a 10-inch skillet with 2 cups oil. When oil is hot, briefly
pass corn tortillas through hot oil one at a time just to soften.
Drain on paper towels. Fill each tortilla with chicken mixture and
roll up (like an enchilada). Place in a 9-by-13-inch baking dish.
Cover rolled tacos with Spanish sauce, spreading extra sauce around
edges. Bake in 250 degree oven for 5 minutes. Serves 6 at two tacos
each.

Carmen's la Tapatia was a restaurant in Austin, Texas, since the early
sixties. It was closed in the early nineties.

recipe published in the Austin American-Statesman

typed and posted by teri chesser