- Chopped fresh cilantro
4 cups chicken broth or homemade chicken stock
1 medium anaheim, poblano or jalapeno chile, seeded, veins removed, chopped (depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeno.)
6 (6-inch) corn tortillas, preferably a little old and dried out
1 1/2 cups shredded cooked chicken
1/4 cup grapeseed oil, peanut cooking oil, other high smoke-point oil
1 can (14 1/2 oz) diced tomatoes, undrained
1 lime, cut into wedges
1 ripe medium avocado
1 small onion, chopped ( 1/2 cup)
1/2 tsp coarse salt (kosher or sea salt)
2 cloves garlic, finely chopped
1/2 cup shredded cheese (2 oz) Ingredients
1 large clove, finely chopped fresh garlic
1 cup Mexican cheese, divided
1 tbsp vegetable oil
1/4 cup thick & chunky salsa
1 cup sliced fresh mushrooms
2 tsp margarine or butter
1 cup red bell pepper strips
4 (8") soft taco-size flour tortillas Ingredients
2 hard-cooked eggs, peeled and chopped
1/2 cup shortening
1/2 cup raisins
2 tbsp olive oil
1 quart oil for frying, or as needed
1 1/2 pounds ground beef
1 1/4 cups water, or as needed
1 tbsp white vinegar
1 pinch salt
1/2 tsp ground black pepper
1 small onion, chopped
1 tbsp cumin