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Author Notes: These are pretty fabulous not only because they are tasty but because they could not be easier to make. I've waited 13 years to share these with the world and I couldn't be more excited. —Gwen simplyhealthyfamily
- 4 boneless, skinless chicken breasts
- 2 cans El Pato red chile sauce
- 3 cups Canola oil for frying tortillas
- 20 corn tortillas
- 1 yellow onion, diced
- Throw chicken breasts into a hot pressure cooker, secure lid and bring to 2nd ring. Reduce heat to low and cook 10 minutes if frozen, 7 if thawed. Let pressure come down by removing from heat. Boil chicken for 15-18 minutes if you don't have a pressure cooker. Remove chicken breasts and place in a Kitchen Aide Mixer (or similar) with the cookie dough attachment. (see my post here on this neat little trick on how to shred chicken in 30 seconds).
- Pour chicken broth from pressure cooker into a bowl and set aside. Wipe out the pot with a paper towel and return to medium-high heat. Add 3 tablespoons oil to pot, let heat for a few minutes then add chopped onion. Cook for 5 minutes until golden brown and translucent. Add shredded chicken to pot and toss to coat. Let sit for 5 minutes, toss and cook a few minutes more. Pour in El Pato chile sauce and toss to coat. Cook a few minutes till heated through.
- Meanwhile, in a small sauce pot, heat 1/2 of the oil over medium high heat. Using tongs and a fork, carefully place tortillas, one at a time into the pot of oil. Using the tong and fork shape them into tacos. Remove from oil when golden brown and crispy. Place on a pile of paper towels to drain. Scoop chicken into taco shells, garnish as you please.