Chicken Tacos

• 3 tablespoons lard (traditional) or corn, grapeseed, or other neutral oil, plus more for deep-frying
• 2 garlic cloves, minced
• 2 jalapenos, stemmed, seeded, and diced, or to taste
• 1 small onion, diced
• 1 pound ripe tomatoes, cored and diced
• About 3 cups skinned and shredded cooked chicken
• Salt and black pepper to taste
• Twelve 5-inch corn tortillas
• 1/2 cup shredded lettuce or cabbage
• 1/2 cup queso fresco, crumbled, or grated Cheddar cheese

1. Heat 3 tablespoons lard or oil in a skillet over medium-high heat.
2. Add the garlic and jalapenos and cook until fragrant, about 10 seconds.
3. Add the onion and cook until softened, about 5 minutes.
4. Stir in the tomatoes and cook for 10 minutes or so, until their juices are released, then add the chicken.
5. Cook until all the liquid is absorbed, 5 to 10 minutes, then season with salt and pepper and remove from the heat.
6. Add at least 2 inches of lard or oil to a heavy skillet or saucepan.
7. Heat to 350F (the fat will be shimmering, and a piece of taco will sizzle when added to it; or use an instant-read thermometer).
8. Spread the chicken over one half of each tortilla.
9. Fold the tortilla in half and secure with a toothpick.
10. When the oil reaches 350F, gently slide the tacos into the oil and cook, turning occasionally, until crisp and golden, about 5 minutes.
11. Do not overcrowd; work in batches if necessary.
12. Drain on paper towels, remove the toothpicks, add lettuce and cheese, and serve.
13. Roast or broil the tomatoes and onion, preferably over a charcoal or wood fire, before cooking in the skillet.
14. Substitute tomatillos for the tomatoes.
15. In step 3, roll the tacos into cylinders and secure with a toothpick.
16. Proceed as directed and serve on a bed of the lettuce, topped with the cheese.
17. Do not fry.
18. Instead, set up a steamer and steam the unfilled tortillas until softened, about 15 minutes.
19. They can also be toasted lightly in a dry skillet, just until warm (do not brown).
20. Fill them with the chicken, lettuce, and cheese and serve.
21. Little guys, great for snacks or hors doeuvres: Substitute tortilla chips for the tortillas.
22. Place a spoonful of the chicken mixture on each tortilla chip and top with cheese and lettuce.
23. Omit the first seven ingredients.
24. Use Shredded Pork (page 396) to fill the tacos.

lard, garlic, jalapenos, onion, tomatoes, chicken, salt, shredded lettuce, queso fresco

Taken from www.epicurious.com/recipes/food/views/chicken-tacos-386443 (may not work)