Recipe by CrystalB
I got this recipe from a local magazine called Flavours. I could eat a whole lot of these in one sitting! Prep time does not include time for cooking chicken or mashed potatoes.
Top Review by Kevin Young
These were good. Maybe a bit bland for me but then I've burned alot of my taste buds on spicy food. My wife and I said almost at the same time that what it needed was a bit of fresh cilantro added to the filling. I'm sure we'll try that next time, and of course I'll add some extra jalapeno to mine and I think that will really put it over the top for me. Thank you for a good recipe.
- 12 corn tortillas
Pitillel Tomato Sauce
- 1 (14 ounce) can diced tomatoes
- 2 large garlic cloves, minced
- 1 small white onion, sliced
- 1 jalapeno, thinly sliced
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon cumin
- 2 cups mashed potatoes
- 1 cup chicken, cooked and shredded
- 3⁄4 cup mozzarella cheese, grated
- 3⁄4 cup pitillel tomato sauce
Directions See How It's Made
- Place all sauce ingredients in a large saucepan over medium-high heat and bring to a boil.
- Remove from heat and strain mixture through a sieve placed over a large bowl to reserve liquid.
- Place tomato mixture in blender and blend until smooth, adding enough of the reserved cooking liquid to thin sauce to desired consistency.
- Combine filling ingredients.
- Place 1-2 tablespoons of filling on the lower third of the tortilla and roll up.
- Place rolled tortillas seam side down on a baking sheet.
- Prepare remaining tortillas.
- Heat 1/2 inch oil in frying pan over medium-high heat.
- Place tacos in pan, seam side down and fry until golden and crispy, approximately 5 to 8 minutes.
- Keep prepared tacos in warm oven.
- Suggested accompaniments: remaining Pitillel Tomato Sauce, sour cream, feta cheese, tomatoes, diced sweet onion, shredded lettuce.
- Note: For extra spice and a smokier flavour, I add one chipotle pepper in adobo sauce to the tomato sauce, in place of the jalapeno pepper.