Tacos de Pollo (Chicken Soft Tacos)
Serves 8
| 1 | whole frying chicken |
| garlic salt -- to taste | |
| black pepper -- to taste |
|
| 8 | flour tortillas |
| 1 jar | Arriba! Red Salsa -- (16 ounce) |
| 1/2 | medium yellow onion -- diced |
| 1/4 | head lettuce -- shredded |
| 8 oz | Monterey jack cheese -- shredded |
| 4 oz | sour cream |
Cover chicken and boil on medium high for 1 1/2 hours.
Remove bones and shred chicken.
Season with garlic salt and pepper to taste.
Warm tortillas one at a time in a non stick skillet at medium high, wrap in towel to keep warm.
To each warm tortilla, add chicken, onion, lettuce, cheese, Arriba! Mild Red Salsa, and a touch of sour cream.
