We are using a soft corn tortilla instead of a fried crispy taco.
We are using a soft corn tortilla instead of a fried crispy taco in this recipe. Place salsa and chicken into pot. Pour enough broth to cover chicken. Bring to a boil. Once boiling, cover and reduce heat to low. Cook on low setting for two or more hours. Prepare the vegetable toppings. Add the black beans to a small bowl. Mix in chili powder, onion powder, cumin and Tabasco to taste. When the chicken is done, heat the black beans in the microwave. Layer the black beans in a strip in the middle of the tortilla. Top with chicken, then vegetable toppings. Guacamole and yogurt will top it off. Fold in half.
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