He uses his fingers to hold the tortillas closed as he places the tacos in the pan. Then he uses a fork to hold it closed and flip the tacos as they cook. The fork is okay. The fingers Not so much. Flip the tacos when theyre light golden brown. Then cook the other side. When theyre done, lift each taco out of the oil, holding it sideways and shaking lightly to get the excess oil to drip out. Have a stack of at least 5 to 6 paper towels nearby, and place each taco on top of the stack. Fold the corners and sides of the paper towels tightly around the taco Then gently shake the taco three or four times to get out the excess oil. Youll want the paper towels to be snug around the taco so the chicken wont fall out A note about the oilfrying Im always surprised how UNgreasy these tacos are. If you remove them from the oil sideways and let the excess drip out, and if you do the little shaking trick, they dont have a greasyoily quality at all. Place the tacos on a plate after shaking, then carefully pry open the tops of the tacos and stuff in some cheese. You can use tongs, a fork, or your fingers the tacos will be a little hot. Then let them sit for several minutes before serving. The cheese will quickly melt inside the hot tacos, and theyll be good to go when you serve them. NOTE Its ideal if you can keep going with the frying process and have a friend standing nearby who can take care of the cheese stuffing step. That keeps the tacos moving through the assembly line more quickly. When its time to serve, there is a PRECISE order of garnishingthis is according to my brother, who is unyielding and unwavering in his adherence to proper taco garnishing rules. Start with a smear using a knife of sour cream. Then add several dashes of your favorite hot sauce. Picante sauce is okay, but my brother says the liquid nature of bottled hot sauces is best because it drips down into the chicken and makes for more of a scrumptious snarfing experience. And what he says goes. Next comes plenty of lettuce And tomatoes And that is a plate of chicken tacos. Again, its ideal if you can make this with friends or family members and turn it into an assembly line. Just keep a close watch on the oilfrying process, making sure anyone who helps you has their wits about themthen you can have others help garnish the tacos and keep serving them. Fun to make Crispy, crunchy, and oh, so good. And you can change up the meat you use, of course. Shrimp is my personal favorite. Enjoy My Brothers Chicken Tacos. March 3. 1, 2. 01. Prep Time 1. 0 Minutes. Difficulty Easy. Cook Time 3. Minutes. Servings 8 Servings. Corn Tortillas small Size4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces Salt, Cumin, Chili Powder To Taste or Use Taco Seasoning2 Tablespoons Canola Oil. Ounce Diced Green Chilies. Finely Grated Cheese cheddar Or Cheddarjack Mix Sour Cream Hot Sauce Chulula Or Other Brand2 cups Thinly Sliced Romaine Lettuce or Any Lettuce4 whole Roma Tomatoes, Diced Canola Oil, For Frying Tacos. Be careful frying with hot oileason diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside. Have all other ingredients grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce ready. Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand. TO FRY To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat proof metal tongs, then carefully lay the taco one side down in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 3. One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan. As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos gently pry them open just enough to place the cheese in. Then just let them sit until ready to serve the cheese will melt as it sits in the warm taco. To serve, garnish in this order a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. Youll need to slightly open up the tops of the tacos to get all the garnishes in there. Tacos will be hot for a minute or two after frying, so dont rush into eating Theyll stay nice and warm for a little while after frying.