Get about a pound and a half of boneless skinless breasts and trim off the fat. Slap them into a covered pot with a half a bottle of darker lager. Drink the other half. Shake some oregano in until it looks like a dusting of green snow. Add some garlic salt and a shake or so or chili powder. Let it all braise on low heat until you can shred it. (2 hours?)
After you shred it in the pot, dice a half of a small yellow onion, toss it in, and let it simmer some more.
In a skillet- 1/4 cup of vegetable oil over medium high heat. Add 2 Tablespoons of flour and 1/4 cup of chili powder. Whisk constantly until the sauce gets toasty. Smell it? It’s good. Add 8 oz crushed tomatoes and 1 1/2 cups water. Whisk around a bit and then add 3/4 tsp garlic salt, a few shakes of dried, minced onion, and 3/4 tsp of cumin. Whisk. A lot.
After it thickens a bit add a few serving spoons of the sauce to the chicken, stir, and let it simmer more.
Preheat oven to 375.
Ladle some of the sauce into a greased baking dish. Smear it around.
Grab some tortillas. Flour or corn. We used flour soft taco sized. Use a large spoon to get some of the chicken into the tortilla. Run it in a line. A deep, fat line. Toss some shredded cheese on. Jack or sharp cheddar. Fold the tortilla over itself and place the bundle into the baking dish seam side down. Keep doing this until the baking dish is full o’ little dead tortilla soldiers. Spoon sauce over the whole deal to cover. Toss shredded cheese over the whole deal. Lots of it.
Cover with foil and bake for about 12 minutes.
There are no pictures. We dove in. Oh my goodness.
Julie
missterioso
Catherine
griddlelicker
