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Buffalo Chicken Tacos

Buffalo Chicken Tacos
2- 6 inch flour tortillas per serving
2- tablespoons of ranch per tortilla
2- chicken fingers per serving
1 oz. buffalo sauce per finger (see buffalo sauce recipe)
 Top with lettuce, onions, and tomatoes to liking.

Buffalo Chicken Wing Sauce recipe:
1 c. Franks red hot sauce
1/2 c. butter
1/4 t. white vinegar
1/2 t. Worcestershire
1/2 t. cayenne pepper
1/2 t. granulated garlic
1/2 t. salt
1 oz. Guajillo chilis (dry, nostems or seeds)

Procedure:
Remove stem and seeds from guajillo chile and boil with 3 cups of water. after brought to a boil, let sit for 5 minutes.

Remove guajillo pepper and toss liquid and add to butter in a small braising pan at medium heat until butter is melted.  Add rest of ingredients to the butter and pepper and puree.


Building tacos:
Lay flour tortilla flat on a cookie sheet.
Coat tortilla with ranch.
Dice the chicken finger and thoroughly cover with sauce.
Place in oven for 3 minutes, at 375 degrees.
Place tacos on plate and cover with fixings to order.


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