We LOVE to go to our favorite Mexican restaurant… but when we can’t get a sitter or we’re just too tired to go out, this dinner fits the bill! lol This recipe satisfies that need for quality Mexican food we enjoy out, but right in the comfort of our home… now my husband says he’d RATHER have these!

Cook time: 1 Hr  Prep time: 10 Min  Serves: 4-5

Ingredients

FILLING:
3 Tbsp butter or margerine
1/2 c finely diced white onion
2 lb boneless, skinless chicken tenderloins
3 c water
16 oz Pace picante sauce (mild or medium** reserving 1/3 cup**)
1/2 tsp salt
1/2 tsp pepper
1/2 Tbsp adobo seasoning
1 Tbsp chopped fresh cilantro (fresh works best)
TOPPINGS:
1 Tbsp butter or margerine
1 pkg flour tortillas
2 c finely shredded iceburg lettuce
1/2 c fresh chopped cilantro
2 c shredded queso fresco or monterey jack cheese
1 1/2 c finely chopped tomatoes (optional)
1/2 c sour cream (optional)

Directions

1. Start by heating butter over medium heat in a large (deep) frying pan or dutch oven. Saute the onions until almost caramelized (just a hint of color). Then add the fresh chicken and cook until the chicken loses it’s pink color and starts to SLIGHTLY brown..about 4-5 mins. (don’t overcook or chicken will not end up tender)
2. Next add your water, dry spices and the jar of Pace Picante sauce (reserving the 1/3 c. for garnish later) turn heat up to medium/high, raising to a slow boil, and cook for about 45 mins (cover with lid to reduce evaporation of liquid!). Check & stir frequently and add small amounts of water if needed (the chicken will be “stewing” and should have A LOT of liquid, so adjust your heat so that it doesn’t dry out/scorch).
3. By this time, most of the liquid should be absorbed, but chicken mixture should be “saucy.” Take 2 forks and begin to shred all the chicken until it’s the consistency you like (I’m a very “OCD” cook, so I do remove the little tendon, A.K.A “The Wiggly” *Yuck* in the tenderloin before shredding it! lol). Stewing the chicken for so long creates a great soft/moist texture and really infuses the meat with all those wonderful flavors! Of course add a pinch of any of the dry seasonings to suit your personal taste 🙂 Lastly, add the (1) tbsp of butter to give the “sauce” a nice richness and finishing touch 🙂
4. Start assembling your tacos with a (warmed) tortilla shell filled with the stewed chicken, lettuce, fresh cilantro, cheese, tomatoes, the 1/3 c. reserved Picante, etc. These are fabulous with a side of refried beans and yellow (Saffron) rice. You’ll never miss going out to that favorite Mexican restaurant again, lol. Enjoy !