Shelly's Chicken Tacos

Zelly Bell's Note:

When my mom made tacos, she used a McCormick seasoning packet and pre-made taco shells. I've always craved for something a little more authentic. I had these ingredients on hand one night, and just decided to wing it. So it's a super easy recipe, and I had fantastic results. These are what I would consider "street taco" style tacos.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 6.0 tacos

• 1 cup chicken broth
• 1 lb finely shredded cooked chicken breast
• ¼ cup diced onion
• 2 teaspoons oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon fresh cracked pepper
• cilantro
• cacique ranchero queso fresco (a crumbly soft white cheese)
• 6 inches corn tortillas
• olive oil

Directions:

1. In a large skillet, warm the shredded chicken on medium heat and add the chicken broth. Adjust the temperature as needed to reduce the broth, cook for about 5-10 minutes. Chicken should be good and moist.
2. In a separate pan, heat the olive oil. You should have enough oil to fully coat the bottom of the pan, and then a little more.
3. Sprinkle the oregano, cayenne pepper, and black pepper over the chicken evenly, and toss. Add onion. Allow a few minutes for the spices to incorporate and continue to reduce the broth. For even more heat, dash in your favorite hot sauce (I prefer Tapatio).
4. Prepare the tortillas by warming them in the oil. Work fast, you don't want to fry the tortillas so that they become crispy. Only coat the tortillas in the hot oil so they become soft, then take them out right away. If your tortillas are thin, use two per taco.
5. As you take tortillas out of the oil, begin to spoon in the chicken and arrange the tacos on a plate.
6. Top off the tacos with as much cilantro and queso fresco as desired. You can also use fresh diced onion and/or salsa. Queso fresco is also great on top of refried beans.