Shredded Chicken and Beef Tacos

Recipe

1. Place chicken breasts in a large pot, covering with water. Boil chicken until cooked through (20 minutes). Set chicken aside in refrigerator, to cool. Note: If you wish to skip this step to save on time, use a premade rotisserie chicken from the deli section of your grocery store, shredding the meat to use for the filling.

2. Once chicken is cooled, shred and place back in sauté pan. Season to taste with salt and pepper, adding half your can of red chili enchilada sauce. Continue to warm through.

3. In a separate sauté pan, sauté diced yellow onion. Once translucent, brown your ground beef, draining oil, once cooked.

4. Add taco seasoning to beef.

5. Heat oil in cast iron pan, to 280F - 300F. Place one tortilla in oil, cooking on one side. Once pliable and slightly fried, take your tongs lifting one side to slightly fold. You want to create a shell shape.

6. Flip shell to other side, to brown.

7. Continue to do this to create shells, placing shells on a wire wrack to drain.

8. To fried shells, place a potion of the each meat filling into the shell, topping with shredded cheese and chopped green onion.

9. Add additional toppings if desired such as melted queso, lettuce, tomatoes, salsa, guacamole.

Ingredients

• Pack of corn tortillas

• Shredded sharp cheddar cheese

• 3 Large thawed or fresh chicken breasts (shredded)

• Vegetable Oil - for frying

• Bunch of green onions

• 1 medium yellow onion (diced)

• 1 10 oz can of red chili enchilada sauce

• Homemade mixture of taco seasoning or pack of taco seasoning

• Salt

• Optional: Melted queso, cilantro, fresh jalapeno slices, guacamole.

Equipment

• Cast iron pan

• 2 Sauté pans

• Large pot

• Cutting board

• Heat resistant tongs

• Food thermometer

• Wire rack