When Stan was grilling up the tortillas he used a trick he saw them use in a taqueria in California--he dipped the tortillas in water before putting them on the griddle, which he also sprayed with cooking spray. Definitely use two tortillas per serving as they are very soft since they aren't fried, and do split.
And here's a picture of Kevin with a couple of his birthday gifts, a new blanket (one of those fleece ones) for his bed, and an Angry Bird. He also received some new reeds for his saxaphone and a new winter jacket which he was given early since it's gotten colder, and a new black dress shirt. He's a happenin' guy!
MEXICAN STREET TACOS
1 lb boneless skinless chicken (can be frozen)
1 cup msg free chicken broth
3 teaspoons taco seasoning (no Msg preferred) 1/2 teaspoon ginger
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon black ground pepper
1/2 cup cilantro (not minced) [I just tied the stems with twine and used that, then had the tops for the tacos]
Toppings
2 cups minced and cleaned fresh cilantro
1 cup minced onions
1 cup pico de gallo
30 round corn tortillas or 30 white corn tortillas, 3-4-inch
2 limes, cut into slices
Directions
The Meat: Take all of the top ingredients and put in a crock pot for 1 hour on high, turn on low for 4 hours. Remove Cilantro and Tear up chicken with two forks.
Heat the tortillas in light oil using cast iron skillet. Use two tortilla stacked and put a small circle of meat in the middle. Top with Cilantro, onions, pico de gallo. Squeeze of Lime. Serve immediately while hot.
Can add some salsa choices to taste. May also add queso fresco if you choose.
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