Chicken and Potato Tacos

 My beautiful friend, Mireya, shared this recipe with me. It's a winner!

Chicken and Potato Tacos
INGREDIENTS:
1 large chicken breast, uncooked
1 onion, chopped
1 tomato, chopped
Fresh oregano, to taste
Chicken bouillon powder
6 potatoes
Lard (Manteca)
Oil
Corn tortillas

HOW TO PREPARE:

Put the chicken breast in a pot. In a blender, add chopped tomato and onion and six cups of water. Blend until smooth. Pour over the chicken breast. Add 1 tbsp chicken bouillon and oregano. If the chicken breast isn't completely covered, then add more water until it is. Bring to a boil and then simmer, covered, until cooked through and tender. 

Peel potatoes and cut into small pieces. In a skillet, add a little oil and heat it up. Add potatoes and sprinkle with salt and pepper. Cook over medium heat until cooked through. Use a potato masher to mash the potatoes until smooth. 

Remove chicken breast from pot and shred. In a large bowl add potatoes and shredded chicken. Stir together.

Warm up corn tortillas.  

In a skillet, add lard (manteca) and/or oil. The lard adds flavor so I recommend having some lard. I used about half lard and half oil. Heat to medium heat. 

Grab one corn tortilla and put some of the filling inside. Carefully place in the skillet and turn over when browned. Repeat until all the filling has been used. I put the cooked tacos on a cooling rack over a jelly roll pan to let some of the oil drain off. Serve with chili sauce or salsa.