Tacos are an everyday event in Mexico with many different fillings. Our version is filled with shredded chicken or pork and cooked up fresh, crispy and delicious.

2 tbsp. Goya Olive Oil

1 cup finely chopped onion

2 cloves garlic, minced

1 can (8 oz.) Goya Tomato Sauce

1 lb. shredded chicken or pork loin*

2 tbsp. chopped fresh cilantro

8 or 16 Goya Corn Tortillas

3/4 cup Goya Vegetable Oil for frying

Garnishes:

Sour cream

Goya Guacamole

Shredded queso fresco or Monterey jack cheese

Goya Hot Sauce

* To prepare shredded chicken or pork:

Place meat in a pot with water to cover. Add 1 packet Goya Chicken Bouillon, 1 bay leaf, and 1 celery stalk. Bring to a boil, reduce heat and simmer for 30 minutes until meat is tender. When cool enough to handle, shred.

1.	Preheat oven to warm.
2.	Heat oil in a skillet on medium. Add onion and gar-lic and cook until onion is translucent. Add tomato sauce and bring to a boil. Lower heat and simmer for 5 minutes. Stir in shredded meat and cilantro and cook until mixture is warmed through. Remove from heat.
3.	Heat 1/4 cup vegetable oil in a skillet on medium-high. Cook the tortillas quickly, one at a time, for a few seconds on each side to soften them. Drain on paper towels.
4.	Divide the filling among the tortillas and roll up. The tacos get more filling and are rolled loosely. Secure each one with a toothpick.
5.	Add an addition 1/2 cup of vegetable oil the skillet and heat on medium-high. Cook the tacos in batches, turning once or twice until they are browned and crispy on all sides. Drain on paper towels and hold in oven until they are all cooked.
6.	Garnish as desired.

Makes 6 tacos