Chicken Puffy Tacos

Recipe by Rocky Walls
READY IN: 4hrs 20mins
YIELD: 24 Tacos




  • 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).
  • Remove chicken and let cool, leaving sauce in the vessel.
  • 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.
  • Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
  • 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.
  • Add one flour tortilla at a time into oil and fry one side until lightly browned.
  • Using tongs, fold the tortilla over so that the browned side is on the inside.
  • Fry the outside until lightly browned.
  • Remove from oil, add a pinch of kosher salt and place on a cooling rack.
  • Repeat until desired number of Puffy Taco Shells are done.
  • Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.