Homemade Chicken Tacos

image of handmade chicken tacos w/rice on plate


Cold Weather Food


Chicken Tacos


This is a fun easy way to make homemade tacos. I like making these when I want something easy to grab to eat while on the run like on a Saturday. People running in and out working around the yard or in the house these are as convenient as hotpockets.

Once fried up they can be eaten as a snack or in a meal. They can be frozen in a zip-lock baggy and heated in the microwave just like a hotpocket making them a great item for packed lunches too. I like making them on Saturday nights to have something easy to grab on Sundays after church. Whatever your reason they are very  filling and go a long way.

Try them and if you do please let me know what you think and how they turned out.





  • 1 tsp. salt
  • 2 c. oil (unless you have a deep-fryer)
  • 1/2 med. onion
  • 1 lg. roma tomato
  • 2 tbs. Tia Lavoria’s Red Salsa
  • 3 cups meseca corn masa mix
  • 3-4 lg. chicken leg quarters


  • Start chicken in pot cooking in boiling water until done….45 minutes on med-high.
  • While chicken cooks slice onion & tomato.
  • Mix meseca flour with salt & water until a desired thickness to be able to make dough balls and not stick.
  • Have tortilla press cleaned and ready with a plastic bag cut in a size to cover both sides of press.
  • Roll dough into good sized balls.
  • When chicken is ready save stock to use later with rice, soup, etc.
  • Let chicken cool then debone adding chicken, onion, & tomato to non-stick skillet.
  • Just use a tsp. of oil and fry mixture adding salsa frying until onion & tomato are soft & done.
  • Start a pot filled with the oil on medium heat.
  • Take plastic covering bottom & lid of press.
  • Lay ball of dough in center pressing lid down making a nice thick round patty. (about 6″ across).
  • Take a small bit of chicken mixture adding it to middle of dough. (this can be substituted with any other kind of meat you choose even rice , beans, vegetables, etc.).
  • Fold one side over other half grabbing plastic then press fingers down around edges to seal taco.
  • Pick the taco up by grabbing the plastic peeling taco off gently into your hand laying taco down in oil.
  • Let fry for a couple of minutes taking a spatula and continuously pushing oil over the top.
  • Flip taco over letting that side get done.

Serving Suggestions:

Serve with rice made from chicken stock. Crack open taco adding Tia Lavoria’s Avocado Salsa.


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One thought on “Homemade Chicken Tacos

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