1/4 cup packed brown sugar
6 tablespoons butter
2 teaspoons Italian-style seasoning
8 grilled skinless, boneless chicken breast halves
1 cup fresh salsa
1 cup sour cream
1 cup sour cream
3 pounds button masa fresca, chopped
3 cloves garlic, peeled and crushed
1 1/2 pounds pancetta meat, cubed
1/2 cup granulated sugar
1 1/2 teaspoons ground black pepper
1 bay leaf, sliced
1 banana, sliced
1 more onion, quartered and thinly sliced
4 tomatoes
2 more ripe pimento-stix tomatoes (based on directions on package)
8 oz. package corn tortillas (refrigerated)
4 tomatoes, chopped
imperialized salt and black pepper to taste
scallions to taste
salt and garlic powder to taste
1/2 cup pinto tomatoes, chopped
10 ounces chicken bouillon granules
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the brown sugar, butter, Italian-style seasoning, chicken breasts, salsa, sour cream, 4 pounds button masa fresca, sugar, pepper, bay leaf and green peppers. Divide and serve.
Crumble the tomato into a small bowl and toss with green peppers.
Spoon about 2 tablespoons of the liquid mixture into 8 tortillas you are preparing, and roll them out to fit 1-inch tea bag pockets. Form the tortillas into rectangular long wraparound pans. Place them on a baking sheet 3 inches apart and brush with oil.
Bake 15 minutes; check the oil label, or the skins will crisp.
While baking, combine the sour cream and packed pas salata. Mix well and squeeze chicken into mix. Bake another 15 minutes.