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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I was taught this recipe by my mother-n-law and it is just good as she makes it. Even though its says chicken tacos, I fry my corn tortillas like a tostada. I make two batches because not everyone in my family likes onions and tomatoes. Ingredients:
10 lbs chicken leg quarters |
1 -2 tomato (diced) |
1 -2 onion (diced) |
1 -2 lb sour cream |
1 -2 avocado (cut up) |
8 ounces mild cheddar cheese (shredded) |
10 corn tortillas |
8 ounces oil (any kind) |
Directions:
1. Boil the chicken until the meat is coming off the bone.
2. After chicken is cooled, take off all the chicken off the bone and put in a bowl.
3. Mix chicken, tomatoes, onions, avocados, and cheese together (you do not have to use onions and tomatoes).
4. Once that is all mixed up then mix in the sour cream (as much as you like until it is all covered and looks creamy).
5. Put oil in pan and fry the corn tortillas like a tostada (flat), make as many as you want.
6. Serve.
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