Are you looking to make home made style tacos at home? The first thing you need to do is learn to make your own hard shell tacos because the ones that they sell at the local super markets in Chicago are either cracked or stale by the time you open up the box.  I love making tacos at home because it so easy to cook ground up meat, add spices and prepare condiments to dress your tacos.

So in order to continue to really enjoy my tacos at home, I have started to make my own hard shell tacos.  It’s actually really easy to do.

All you need to do is buy corn tortillas in the size that you want to use.  Then get out a large pot, fill it up with vegetable oil.  Heat it up and then place the tortilla inside the pot.  Use a pair of tongs or a metal spatula to press down on the tortilla to form the u shape.  This will also ensure that the tortilla gets properly cooked like at the restaurants.

When they are golden brown, take the out and place them on a plate with a paper towel to soak up the oil and then repeat until you have the number that you need.

I usually fill my tacos with taco meat, cheese, salsa, guacamole, and chopped tomatoes.  So give it a try.

One of my favorite Mexican foods is the Chicken Enchiladas.  If made right it can be one of the most filling and delicious disk.  Not all Chicago Mexican Restaurants know how to make it correctly.  There are only a handful of Mexican Restaurants that make it with fresh corn tortilla like it original recipe calls for.

For those of you who want to try to make this at home.  Here is a Chicken Enchiladas recipe to try:

Ingredients:

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 chopped red onion
2 minced cloves garlic

1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipolata chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.