Damsel in dis Dress wrote:

> We've just discovered the joy of shredded beef tacos. For now, we're just
> sprinkling the meat with Tone's taco seasoning (we have a LOT of shredded
> beef, and will be using it for more than just tacos). Crash has never had
> chicken tacos before, and I've only had them at a restaurant. I have no
> clue how to season it for the best flavor.
>
> Would mole be weird? I've only had that once, and I don't recall what it
> tasted like.
>
> Carol

Hi Carol,

I haven't made them in a long time, but I used to buy those big bags of
chicken leg quarters for 29¢ per pound. Arrange in a single layer in a
lasagne pan, removing any loose big hunks of fat. (I don't remember if
I skinned them or not.) I'd simmer a few dried New Mexico peppers
(stems and seeds removed) in a little water until they were soft, then
grind them up in the blender with big pinch of cumin, a chicken bouillon
cube, and some oregano and garlic powder. Pour over the chicken and
bake until cooked thoroughly. Allow to cool just a little before
serving. Serve with the pan drippings (it will make sort of a chili
gravy, you might have to thicken with a little cornstarch but not much),
warm flour tortillas, grated cheese, jalapenos, sliced avocados, sour
cream, etc. Tear the chicken off the bones to make your own soft tacos.

I don't know *why* I haven't made these in so long. It sounds good for
this weekend.

Best regards,
Bob