Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:2
Yes, we are obsessed with tacos, but they are just so versatile and delicious!
Ingredients:
| 4 | tortillas (corn) | |
| 2 | chicken (thigh meat) | |
| 2 | teaspoon | garlic powder |
| 2 | teaspoon | cumin powder |
| 1/2 | teaspoon | salt |
| 1 | teaspoon | oregano (dried) |
| 1 | teaspoon | chili powder |
| 1 | large | tomato, cut in half and grated discard skins |
| 1/4 | medium | onion (red) chopped |
| 1/2 | cup | colby jack cheese shredded |
| 2 | medium | jalapeno pepper canned |
| 2 | teaspoon | canola oil |
Directions:
1. Combine all of the dry spices into a plate to create a rub. Dredge the chicken thighs in the mixture to coat both sides.
2. Put about 1.5 tablespoons of the canola oil in a skillet and heat on medium. When hot, add the chicken thighs and brown each side. You can leave the chicken slightly undercooked, as it will cook more later.
3. Remove the chicken. In the same skillet, add the onions and jalapenos and some salt. While that is softening, use a knife and fork to shred the chicken (or whatever method you like).
4. Once it is soft, add the chicken and grated tomatoes to the mixture and continue to cook until the tomato has darkened and there is no more running juice left. The chicken should be completely cooked at this point.
5. In another skillet, heat a few drops of oil and brown each side of a tortilla. Put the tortilla on a plate, add the chicken mixture, some onions, cilantro, and cheese. Repeat with each tortilla.
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