Tacos are an inexpensive and convenient supper; they are simple to prepare and can be filled with nearly anything. Chicken may appear to be a straightforward filler, but it is not as prevalent in Mexico as you might expect.
- 2 boneless, skinless chicken breasts
- 1 small onion, halved – chop one half, leave the other intact
- 2 cloves garlic, 1 minced, 1 whole
- 1 small tomato, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon pepper (or more to taste)
- chili powder to taste
- serrano chili, finely chopped (optional)
- salt to taste
- freshly shredded cheese of your choosing (optional)
- corn tortillas
- lime wedges
- hot sauce or salsas (optional)
- Bring a pot of water to a boil and add the chicken, onion half, a full (peeled) garlic clove, and salt to taste.
- Cook the chicken for 45 minutes, or until it is completely cooked.
- While the chicken is cooking, heat the oil in a nonstick skillet over medium heat and sauté the chopped onion until translucent.
- Cook until the minced garlic is golden.
- Toast the spices briefly, being careful not to burn them.
- Cook until the tomato and serrano chili (if using) are tender.
- While the chicken is still cooking, set aside the tomato/onion combination.
- When the chicken is fully cooked, let it to cool before shredding.
- Stir in the chicken and a small ladle of broth to the tomato/onion mixture and cook for 10 – 15 minutes, or until the extra liquid has been absorbed.
- Meanwhile, heat the tortillas for approximately a minute per side on a comal or in a nonstick pan over low heat.
- When the chicken filling is done, taste it and adjust the seasoning as needed.
- Top each tortilla with cheese, then top with chicken filling and garnish with fresh cilantro and lime wedges.
- Serve with your preferred hot sauce or salsa to flavor the tacos to your desire.
The amount of chili powder required will be determined by the quality of the chili powder used as well as your particular tolerance to heat. We used around 12 teaspoon of pretty hot chili powder, which was ample but not overpowering. Some individuals like to serve the tacos with two tortillas. We prefer a single tortilla to filling ratio for each taco, but the double tortilla method does assist keep the tacos together if you over-fill or like your tacos particularly spicy.
- Category: Dinner
- Method: None
- Cuisine: Mexican
- Serving Size: 6 servings
- Calories: 128kcal
- Sugar: 3g
- Sodium: 671mg
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11g
- Fiber: 0
- Protein: 7g
- Cholesterol: 0
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