My brother and sister in-law recently spend a few years living in Mexico City. Upon their return to our area, the taco parties were frequent. Such food put us in a festive weekend mood with the very first bite. The tacos were light and authentic and fun to eat. And then they were off to Shanghai. And no more tacos. And we were sad. So to save us all from our taco depression, I sent out a request for the recipe and since then have re-instated Taco Fridays, Saturdays, Wednesdays … now we’re just waiting to see what they’ll dig up for us in China.
Tacos for 10
- Boil chicken 5 chicken breasts in chicken broth.
- When cooked through, drain and take off stove.
- When cooled, shred the chicken meat with your fingers or with a fork.
- Cut up 8 big tomatoes and one whole onion.
- Fry the tomatoes and onions up with two tablespoons of olive oil for a few minutes and then turn down and cover. (Save every little bit if the broth, don't let it evaporate.)
- Add the shredded chicken, one whole Chipolte chili, and salt to taste.
- Let simmer until the tomatoes can be broken up and mixed in easily- about 30 minutes. Just keep stirring it up and it will become "Pollo Toluca".
Serve with Pico de Gallo (chopped up tomatoes, onions, cilantro, fresh lime juice and salt), limes, guacamole, warmed corn tortillas, and margaritas.