1TspSalt-Adjust according to your taste-Use less if you are using Taco Seasoning
3tbspOlive Oil-Or any oil of your liking
Corn Tortillas-I Love La Banderita!
Taco Toppings
Lime Wedges
Finely Diced White/Red Onion
1/2CupCilantro Finely Chopped
1Jalapeno Sliced/Diced
Crema-Mexican Sour Cream
Instructions
Instructions
Wash chicken thighs/breasts and cut into small bite-size pieces and place in a bowl. Set aside. *You can cook the chicken first and then cut it up, its completely your choice.*
Combine smoked paprika, cumin, salt, white pepper, cayenne, Mexican oregano(crush in between your fingers), taco seasoning/adobo and chipotle powders.
Mix spices with olive oil, onions and garlic.
Pour spice/oil mixture over the chicken and mix/massage together thoroughly, Marinate for 2-3 hours in the fridge, overnight would be ideal.
Remove chicken from the fridge and let it come up to room temperature.
Warm up a pan ( I use Lodge Cast Iron) Never ever add cold chicken to a cast iron pan. This is why it sticks! Add 1 tsp oil. Cook marinated chicken for 15 minutes or till done cooking.
If you are cooking the chicken in whole thigh/breasts form and not cut up, cook on each side for 6-8 minutes. Internal Temp should be 165 degrees for thighs and 160 for boneless breasts.
Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and get a bit charred on each side.
Layer two tortillas(this is the authentic way they do it in Mexico) The purpose is to catch any bits that have fallen out from the first tortilla. Fill with chicken and top with your favorite toppings. I love Cilantro, Onion, Lime, Crema and El Yucateco Hot Sauce!