I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.
Ingredients
- whole chicken: 1 piece
- tomatoes with habanero peppers (such as RO*TEL® Hot): 1 can (10 ounce can, diced)
- green bell pepper: 1 piece (diced)
- onion: 1 piece (diced)
- jalapeno Chili peppers: 3 piece (diced)
- packets taco seasoning mix: 2 piece (1 ounce, divided)
- canola oil: 2 Tbsp (or as needed)
- flour tortillas: 1 pack (15 ounce pack)
Metric Conversion
Stages of cooking
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Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
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Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
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Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
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Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.
