LEFSElover
Executive Chef
Making them for dinner, never have before. Are there any real 'musts' to make sure I do?'
Last edited:
LEFSElover said:Are there any real 'musts' to make sure I do?'
Caine said:Pluck the chicken!
Actually, it's all pretty easy. It's the Mexican equivalent of a stir fry. Start by cooking your chicken strips thoroughly, add the "hard" vegetables like peppers and onions, then, as they start to get soft, add any soft vegetables, and finally, add the sauce ingredients, and simmer until the sauce is to the desired consistency. Corn tortillas are best gently fried on both sides, while I prefer my wheat tortillas steamed or nuked to keep them soft.
Oh I will, for after I put the stuffing into the torts! Just not to marinate the meat in, done it before with lemon and lime juice and my clucker was a cooked goose by the time it went in the oven.carolelaine said:Use lots of lime juice and cumin. Refried beans are also good to spread in the tortilla before you add all the toppings.
Lizannd said:what you want.