I know this seems like a mish-mash of meat, but there are actually two different kinds of briskets here. One was from a Tennesse joint, Mr. Bobo, nice but a bit stringy, one's the Fatty 'Cue sandwich (delicious, as we already know), and Ribs From Within. One of my favorites, soft, great flavor, but a bit on the too fatty side (I know, that doesn't seem possible).
Such a good time. And the embarrassing thing is: we had brunch before coming here. So essentially, we ate two HUGE full meals within about three hours. I even got seconds of some of the briskets. Yup, we're awesome. And now, without further ado, here are Ann's delectable chicken tacos. (I'll be back soon with a few dishes of my own to share with you guys.)
So to say I love Mexican food is an understatement. I grew up in a south suburb of Chicago, ensconced in some of the best authentic Mexican food around-- not just in restaurants, but in the homes of some of my dearest friends. I have tried to replicate many of the recipes made by those wonderful mothers who insisted that I eat every time I came over, and I have even tried to make healthy versions, with mixed success. These tacos were inspired by a chicken flauta making session at my best friend's house. I wanted to make something almost as delicious, but less greasy and with my favorite taco toppings--- here you have it, spicy shredded chicken tacos!