Another one put here as well.
Here's a tasty tip.... boil a whole chicken and season with poultry season, salt , and pepper. Let the cooked chicken cool enough to handle and debone. Put deboned chicken back into stock and bring back up to a slow rolling boil. Take some of the fresh cooked flour tortillas (or store bought) and cut into about an inch or little bigger strips, then dredged in all purpose flour and slowly add to chicken w/ stock that is at a slow rolling boil. Don't put the strips all in one spot... try to spread them around. After strips are in, turn heat down to a simmer and place a lid on pot. Let it simmer about 20 minutes or so.... you have now made Mexican chicken and pastry (well, that's what I call it. lol)
Oh, don't stir the pot much while strips are simmering... it will tear them into mush.
Here's a tasty tip.... boil a whole chicken and season with poultry season, salt , and pepper. Let the cooked chicken cool enough to handle and debone. Put deboned chicken back into stock and bring back up to a slow rolling boil. Take some of the fresh cooked flour tortillas (or store bought) and cut into about an inch or little bigger strips, then dredged in all purpose flour and slowly add to chicken w/ stock that is at a slow rolling boil. Don't put the strips all in one spot... try to spread them around. After strips are in, turn heat down to a simmer and place a lid on pot. Let it simmer about 20 minutes or so.... you have now made Mexican chicken and pastry (well, that's what I call it. lol)
Oh, don't stir the pot much while strips are simmering... it will tear them into mush.