Recipe - Pototo Peel Broth And Garlic Broth T

18 Soft tortillas
1 Chicken breast
4 Tomatoes
1 md Onion
2 cup Green beans
3 small Potatoes
4 Carrots
One half cup Grated cheese
1 cup Sour cream
6 Lettuce leaves
Pickled chili (in vinegar)
1 cup Sour cream
6 Leaves of lettuce
ANY OF THE FOLLOWING SPICES:
Oregano
Parlsey
Cilantro Epazote Or Mint
Oil
Salt

1. Cook the chicken in water with salt and pick any remaining hairs off.

2. Cut the beans, potatoes and carrots, boil or steam them, drain them, and
fry them lightly.

3. Toast the tomato and peel it. Liquify it with onion, salt and the
spice(s).

4. Dip the tortillas in the salsa and fry them in oil.

5. Put a little chicken on each tortilla and roll them up into tacos. Place
three tacos on each plate.

6. Top each of the tacos with the fried vegetables and sprinkle with
cheese. Add a tablespoon of sour cream and garnish with pickled chilis and
shredded lettuce.
Posted to recipeludigest Volume 01 Number 218 by James and Susan Kirkland
kirkland@gj.net on Nov 07, 1997