Marylous Chicken El Toro Recipes

MARYLOU'S CHICKEN EL TORO

Steps:

• Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
• Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
• Serve over flour tortillas and garnish with sliced olives and sour cream.

MARYLOU'S CHICKEN EL TORO

Steps:

• Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
• Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
• Serve over flour tortillas and garnish with sliced olives and sour cream.

MARYLOU'S CHICKEN EL TORO

Steps:

• Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
• Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
• Serve over flour tortillas and garnish with sliced olives and sour cream.

MARYLOU'S CHICKEN EL TORO

Steps:

• Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
• Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
• Serve over flour tortillas and garnish with sliced olives and sour cream.

MARYLOU'S CHICKEN EL TORO

Steps:

• Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.
• Heat oil in a large heavy skillet over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.
• Serve over flour tortillas and garnish with sliced olives and sour cream.

EL TORITO CHICKEN-LIME SOUP

Steps:

• Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
• Bring to a boil and simmer for 15 minutes.
• Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes.
• Adjust seasonings to taste.
• Ladle very hot soup into warm soup bowls, drop in cheese cubes.
• Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
• Makes about one quart or 4 one cup servings.