Prep 30 mins
Cook 0 mins
This is a recipe my mother in law taught me. My family loves it and it is sooo very simple and inexpensive to make.
- 4 -5 chicken thighs
- 1 tablespoon oil
- garlic powder
- salt & pepper (to taste)
- 1⁄2 cup flour (preferrably La Pina)
- 1⁄2 teaspoon ground cumin
- 2 -3 tablespoons california chili powder
- 32 ounces water (for the sauce)
- In the 1 tbsp of oil place the chicken skin down, in a large sauce pan or frying pan. One large enough to make your sauce in later.Fry the chicken on both sides until skin is brown and slightly.
- Season with salt, pepper,and garlic to your own taste,(Garlic being optional,I love it but others don't)
- After chicken is done, set aside and let cool while you make the sauce. Then shred the chicken with a fork or by hand. Removing any veins or fat and skin from the chicken.
- With the drippings in the pan from the chicken put your chili powder and flour, brown very slightly.(should be a smooth paste now if not add some oil,or if too oily add flour)
- Remove from heat and add the water about 1/2 cup at a time while whisking to keep it a smooth paste. Once you have it smooth, return to heat and continue to add water and whisk add about 8 oz. of water then let cook for a few minutes, whisk then add more.
- Repeat water and whisking and heating until it is a thick gravy.
- Now you can add Salt, pepper, cumin and garlic to your own taste.
- After you have the sauce to the desired consistency add the shredded chicken and serve with red rice and flour tortillas.
cool recipe...im like u love that mex food........anything. i make this again for sure