Taco Tuesday: casual, crispy chicken tacos please a crowd

Sunset, July, 2004 by Linda Lau Anusasananan

What began nine years ago as a simple attempt by Dana Anderson to get her four children to play together has grown into a taco party for about 50 teenagers every Tuesday all summer. The record at the Anderson home in Newport Beach, California, is 60--all friends of her children, now aged 16 to 21. They consumed 188 tacos.

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Anderson has the process down, since the menu headliner is always the same--a self-serve bar featuring crisp-fried chicken tacos with condiments. While Anderson fries the tacos, her daughter puts together a layered bean dip, guacamole, salsa, and chips for the masses to munch on while they wait. Dessert is frozen juice and ice cream bars with chocolate chip cookies.

Anderson cooks up to a mind-boggling nine dozen tacos every Tuesday; we've downsized her recipe to three dozen. However many you cook, though, the effect will be the same: A crowd will come together for a great time.

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Crisp Chicken Tacos

PREP AND COOK TIME: About 1 3/4 hours

MAKES: 3 dozen tacos; 12 to 18 servings

NOTES: You can multiply this recipe for larger groups. Dana Anderson puts condiments in small bowls, then refills them as they empty. If you find it too difficult to fry the filled tacos, you can fry the tortillas by themselves, then offer the chicken as a filling, or you can omit frying them altogether and serve the tacos soft.

To fry unfilled taco shells, immerse in hot oil, turn over immediately, and fold in half. Fry, turning as needed, until slightly crisp but still flexible on both sides, 40 to 50 seconds total. Drain on paper towels.

For soft tacos, instead of frying the tortillas, wrap each dozen in plastic wrap and cook one packet at a time in a microwave oven on full power (100%) until hot and steamy, about 45 seconds. Serve tortillas with chicken and condiments.

    5 cups finely shredded iceberg lettuce
      (13 oz.)
    2 cups shredded mixed cheddar
      and jack cheese (8 oz.)
    1 pound Roma tomatoes, rinsed,
      cored, and chopped
    2 cups fresh salsa
    2 cups sour cream
1 1/2 cups guacamole (recipe follows)
    1 cup chopped cilantro
    2 to 3 cups vegetable oil
    3 dozen corn tortillas (6 in. wide)
    7 cups grilled chicken (recipe follows)
    1 bottle (5 oz.) hot sauce

1. Put lettuce, cheese, tomatoes, salsa, sour cream, guacamole, and cilantro in separate bowls (see notes); cover and chill.

2. Line two shallow baking dishes (9 by 13 in. or larger) with several layers of paper towels and set in a 200[degrees] oven. Also line a 10- by 15-inch baking pan with paper towels; set beside range.

3. Pour about 1/2 inch oil into a 10-inch frying pan over medium-high heat. When oil reaches 350[degrees] on a thermometer, dip one tortilla in and, with tongs, quickly turn it over; immediately spoon about 3 tablespoons chicken in a mound in the center. At once, using the tongs and a small spatula, fold tortilla in half and hold down gently until bottom side is crisp but still slightly flexible, 15 to 20 seconds; turn over and fry other side the same way. Lift taco from oil and tilt one end down to drain off excess oil. Set briefly in towellined baking pan to drain, then transfer to a baking dish in the oven. Repeat to fry remaining tacos, adding more oil as needed.

4. Set out tacos with bowls of condiments and hot sauce for guests to fill as desired.

Per 2 tacos: 500 cal., 52% (261 cal.) from fat; 32 g protein; 29 g fat (8.5 g sat.); 30 g carbo (3.5 g fiber); 940 mg sodium; 83 mg chol.

Grilled Chicken

1. Rinse 4 pounds boned, skinned chicken breast halves (thawed if frozen); pat dry. Lay chicken in a 12- by 16-inch baking pan. Sprinkle lightly on both sides with a total of about 1 tablespoon kosher salt, 1 1/2 teaspoons onion powder, and 1 1/2 teaspoons garlic powder.

2. Place chicken on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook chicken, turning once, until no longer pink in center of thickest part (cut to test), about 10 minutes total for a 6-ounce breast half. Cool and cut into about 1/2-inch chunks. Cover and chill up to 1 day. Makes about 7 cups.

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Guacamole

Pit and peel 3 pounds ripe avocados; coarsely mash in a bowl. Mix in 1/3 cup fresh salsa, 3 table-spoons lime juice, 1/2 teaspoon each onion powder and garlic powder, and salt to taste. Makes 4 cups.

Per tablespoon: 26 cal., 85% (22 cal.) from fat; 0.4 g protein; 2.4 g fat (0.4 g sat.); 1.3 g carbo (0.3 g fiber); 9.1 mg sodium; 0 mg chol.

Layered Bean Dip

On a serving dish, spread I can (16 oz.) refried beans into a 1/2-inch-thick round. Layer 1 cup guacamole (recipe precedes), 1 cup drained fresh salsa, 1 cup sour cream, then 1 cup shredded mixed cheddar and jack cheese over beans. Sprinkle with 1 can (4 1/4 oz.) drained sliced or chopped black ripe olives, 1/2 cup drained chopped Roma tomatoes, then 1/4 cup chopped fresh cilantro. Serve with tortilla chips. Makes 12 to 18 servings.