Chipotle Chicken & Rajas Tacos |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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In 'Tacos, Quesadillas & Burritos' by Laura Washburn Ingredients:
18 ounces boneless skinless chicken, thinly sliced |
2 teaspoons ground cumin |
1 teaspoon dried chipotle powder |
2 teaspoons fine sea salt |
2 tablespoons vegetable oil |
6 -8 corn tortillas or 6 -8 flour tortillas, warmed |
1 red bell pepper, thinly sliced |
1 yellow bell pepper, thinly sliced |
2 tablespoons vegetable oil |
2 garlic cloves, crushed |
1 teaspoon dried oregano |
fine sea salt |
sour cream |
fresh ground black pepper |
hot sauce |
Directions:
1. Preheat the oven to 350°.
2. Prepare the rajas-put the peppers in a large roasting pan.
3. Add the oil, garlic, oregano, and salt; toss well.
4. Spread evenly in the pan and roast in oven for 20-30 minutes until the peppers begin to char.
5. Remove from the oven and set aside until needed; do not turn off the oven.
6. Put the chicken in a roasting pan; add the cumin, chili powder, salt, and oil; toss well.
7. Spread in an even layer and roast for 15-20 minutes until browned and cooked through.
8. To serve-put a generous helping of sliced chicken in the middle of each tortilla.
9. Top with rajas, a spoonful of sour cream and a good grinding of black pepper.
10. Serve immediately with sour cream and hot sauce on the side.
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