This recipe for how to make Chico's Tacos at Home is not for everyone. It's only for the people who "get it." Because Chico's Tacos is an El Paso institution. They've been serving up crispy rolled tacos drowned in a pool of runny tomato broth and topped with a mountain of cheese and a green salsa since 1953. Anyone who's ever spent time in this borderland city know's Chico's Tacos. And it's a privilege for me to share this copycat recipe with you so you can enjoy them at home.

Chico's Tacos

For the Tomato broth:
4-5 large tomatoes
1 8oz. can tomato sauce
1/4 large white onion
4 cups chicken broth
2 garlic cloves, minced
salt & pepper to taste (approx. 1/2 tsp each)
1/2 tsp ground cumin

Fill large saucepan with water and place on stovetop over medium high heat. Drop in whole tomatoes and let come to boil. Continue to let them cook until the skins crack. (approx. 20 mins.) Remove tomatoes from water, reserving half a cup of water for later, and place tomatoes in food processor or blender. Add tomato sauce to blender, as well as onion, garlic and seasonings. Pour in half a cup of reserved water and pureé until well blended. Drizzle olive oil in bottom of large saucepan and place of burner over medium high heat. Once hot, add in tomato pureé. Bring to boil then add in chicken broth. Stir well and continue cooking another 10 minutes. Remove from burner and cover with a lid so that it stays warm until ready to use.

For the Tacos:
1 lb. ground beef
1/4 cup finely chopped onion
salt to taste
corn tortillas
oil for frying
finely shredded cheddar cheese

In large skillet with a little oil, fry ground beef and onion. Once meat is browned, add seasoning. Mix well and set aside.
Heat corn tortillas on a comal or skillet. This will make them more pliable and ensure that they don't crack while rolling. Then place a little of the cooked meat on the individual tortillas and carefully drop them in oil with the seam side to the bottom and let them fry until crispy one one side before flipping them over to fry on the other side. Remove from oil and place on paper towels to allow excess oil to drain.
Serve while hot by placing rolled tacos into a bowl. Pour plenty of the tomato broth on top. Sprinkle with shredded cheese, and top with your favorite green salsa.

Here's my recipe for Roasted Tomatillo Salsa:

5-6 tomatillos, husks removed and rinsed clean
1/3 large white onion
1-2 jalapeños, stems removed, split down the middle
1 serrano pepper, stem removed, split down the middle
1 cloves garlic
small bunch of cilantro
juice of 1 lime
salt & cumin to taste
1/4 cup water

Heat comal on stovetop and place tomatillos on top. Let them roast on all sides until left with char marks. Do the same with onion, garlic, jalapeños and serrano pepper. (I leave the seeds in for added heat, but if you prefer a more mild salsa, remove the seeds.) Place the roasted tomatillos, as well as the peppers, onion, and garlic into a blender or food processor. Add in 1/4 cup of water, salt and cumin. Squeeze in some fresh lime juice, and pureé until smooth.


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*All music in this video used with rights from Storyblocks:
:00 "Cowboy in Western Desert"
:15 "El Gatito Negro" (Spanish Guitars Duo) - Yagull Music
:24 "Latin Sky" - Neil Cross