This recipe comes from Saveur Magazine - a magazine I wholeheartedly recommend for pictures and inspiration, but decidedly not for the recipes. On occasion, though, I do try them out. I tried these tacos to try a chicken-cooking technique I had not tried before. Basically you boil a whole chicken, shred it, and then fry it to get the crispy edges. Unfortunately I didn't get the required heat in the pan, and all the juices that are saved through boiling the chicken cooked right out of the meat when it went in the pan. I think with more heat and hotter oil I could do a much better job next time. They were still tasty.
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