Chicken Puffy Tacos Recipe

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Chicken Puffy Tacos 4 Submitted by Rocky Walls "Almost everyone I know rants and raves about "Chicken Puffy Tacos!" The "puffy" part of the name comes from using fried flour tortillas instead of crispy corn or plain flour, but what makes these tacos irrestible is the meat. I personally love the meat in a folded and fried flour tortilla w/ cheese, guacomole, lettuce, tomato, and sour cream. *I've also used simply 4-5lb of frozen chicken breasts for this recipe as well, but the whole chicken (with skin and bone) makes it much better."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Rocky Walls Ready In: 4hrs 20mins Ingredients: 14 Yields: 24 Tacos Serves: 24 Nutrition information

ingredients

Units: US

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

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directions

• 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.

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Questions & Replies

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Reviews

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1. Ummm, Yummm! Made these using boneless skinless chicken breasts because that was all I had on hand. The chicken came out awesome! And I dusted the flour tortillas with Kraft parmesan cheese after frying.   icons / ellipsis / ellipsis-horizontal SaddleTramp Reply 1
2. I made just the "Puffy Taco" and wow, we loved it!!! I got the hang of it after the first two. Thanks for sharing!   icons / ellipsis / ellipsis-horizontal Wife2uRick Reply 1
3. I really liked this. The filling was great.   icons / ellipsis / ellipsis-horizontal Charmie777 Reply 1
4. Took me a few tries to get the tortilla right but they were great!   icons / ellipsis / ellipsis-horizontal 13andCooking Reply

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RECIPE SUBMITTED BY

Rocky Walls icons / following Follow Me

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I am a 26 year old business owner in Indiana. I have a wife and two boys that I love more than anything on earth. Cooking for them is among my most favorite things to do. I hope to be able to fuse my love for cooking and media here on recipezaar.com so I can have a creative outlet for two of my most favorite hobbies.   View Full Profile Advertisement Advertisement Advertisement

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