On Tue, 26 Oct 2004 23:26:25 -0700, "Nexis" > wrote:

>There are two ways I season chicken for tacos, and how I do it depends on if
>I'm using a crisp or soft tortilla. One way is to use a bit of Penzey's taco
>seasoning, ancho chile, minced onion, garlic and lime juice. This I use with
>crispy shells and with sliced chicken for burritos. You can also use it with
>a bit of olive oil to marinade before hand. The other I use for soft corn
>tortillas, flautas, and enchiladas: I simmer chicken breasts in stock until
>done, then shred. Put the shredded chicken in a pan with enough of the stock
>to moisten, and add 1/4 cup of diced green chiles, 1 tbsp chicken base (I
>use Better than Bullion), 1 tsp white pepper, and 1 tsp onion powder for
>every two cups of shredded chicken meat. Simmer until the stock is absorbed
>and the flavors have mingled. I often add a bit of extra white pepper at the
>end. Pretty simple and very tasty.
>You can then go on to add whatever else you like...my brother adds a small
>can of the seasoned diced tomatoes, my sister adds minced onion when it's
>simmering.
>Best way to do it is just experiment.

There's a recurring theme of green chiles here. Gotta get a few cans of
those.

Thank you,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_