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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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TACOS (Floute tacos)
Contributed by: Ernestina Smith
  • 3 chicken breasts
  • Small handful cilantro
  • 1â�„2 onion
  • 12 corn tortillas
  • Garnishes:
  • Red sauce
  • Queso fresco (white crumbled cheese)
  • Pickled onions
  • Crema
Boil chicken breasts until done. Chop and sauté onion. Shred chicken and mix in cilantro and onion. Reserve cooking liquid to make rice or sauce later.
In a heavy pan, heat about 1�2 inch oil over medium heat. Using tongs, dip each tortilla in the oil for a few seconds to soften it.
Place a small finger of chicken on the inner third of a tortilla and roll the tortilla into a tube shape. Spear with a toothpick to keep it closed. Do the same with the rest.
Raise the heat under the oil to medium high. Working in batches, put rolled tortillas in oil and cook at no more than 2 minutes per side, until browned and crispy, with the aroma of frying corn filling the kitchen.
Let dry on paper towels.
Arrange tacos on a large serving platter and place garnishes and sauce in a line down the center.
Makes four servings of 3 tacos each.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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