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    You are in: Home / Recipes / Chicken Puffy Tacos Recipe
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    Chicken Puffy Tacos

    Chicken Puffy Tacos. Photo by Rocky Walls

    1/1 Photo of Chicken Puffy Tacos

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    Rocky Walls's Note:

    Almost everyone I know rants and raves about "Chicken Puffy Tacos!" The "puffy" part of the name comes from using fried flour tortillas instead of crispy corn or plain flour, but what makes these tacos irrestible is the meat. I personally love the meat in a folded and fried flour tortilla w/ cheese, guacomole, lettuce, tomato, and sour cream. *I've also used simply 4-5lb of frozen chicken breasts for this recipe as well, but the whole chicken (with skin and bone) makes it much better.

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    Ingredients:

    Serves: 24

    Yield:

    Tacos

    Units: US | Metric

    Directions:

    1. 1
      Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
    2. 2
      Remove chicken and let cool, leaving sauce in the vessel.
    3. 3
      When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
    4. 4
      Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
    5. 5
      Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
    6. 6
      Add one flour tortilla at a time into oil and fry one side until lightly browned.
    7. 7
      Using tongs, fold the tortilla over so that the browned side is on the inside.
    8. 8
      Fry the outside until lightly browned.
    9. 9
      Remove from oil, add a pinch of kosher salt and place on a cooling rack.
    10. 10
      Repeat until desired number of Puffy Taco Shells are done.
    11. 11
      Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.

    Ratings & Reviews:

    • on May 18, 2014

      55

      Ummm, Yummm! Made these using boneless skinless chicken breasts because that was all I had on hand. The chicken came out awesome! And I dusted the flour tortillas with Kraft parmesan cheese after frying.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2013

      55

      I made just the "Puffy Taco" and wow, we loved it!!! I got the hang of it after the first two. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2010

      55

      I really liked this. The filling was great.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chicken Puffy Tacos

    Serving Size: 1 (109 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 228.0
     
    Calories from Fat 103
    45%
    Total Fat 11.5 g
    17%
    Saturated Fat 3.1 g
    15%
    Cholesterol 40.9 mg
    13%
    Sodium 403.3 mg
    16%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.2 g
    5%
    Protein 12.6 g
    25%

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