Chile-Chicken Soft Tacos

Ingredients

• 8 piquín chiles or chiltepíns, crushed

• 1 small chicken, cut up

• 2 small onions, chopped

• 2 cloves garlic, sliced

• 8 corn tortillas

• 1 tablespoon vegetable oil

• 2 poblano chiles, roasted, peeled, stems and seeds removed, chopped

• 2 medium tomatoes, chopped

• 2 teaspoons dried oregano

• 1/4 teaspoon ground cumin

• Diced avocados or guacamole for garnish

• Chopped cilantro for garnish

Instructions

In this recipe, the chicken absorbs the flavors of what it is simmered in. You can use hard taco shells for more traditional tacos if you wish.

• 8 piquín chiles or chiltepíns, crushed

• 1 small chicken, cut up

• 2 small onions, chopped

• 2 cloves garlic, sliced

• 8 corn tortillas

• 1 tablespoon vegetable oil

• 2 poblano chiles, roasted, peeled, stems and seeds removed, chopped

• 2 medium tomatoes, chopped

• 2 teaspoons dried oregano

• 1/4 teaspoon ground cumin

• Diced avocados or guacamole for garnish

• Chopped cilantro for garnish

Place the piquíns, chicken, 1/2 the onion, and garlic in a pan with enough water to cover. Bring to a boil, reduce the heat, and simmer, covered, for 40 minues. Remove thechicken, allow to cool, and shred the meat off the bones by using two forks.

Wrap the tortillas in a damp towel and warm them in a 300 degree oven.

Saute the remaining onions in the oil until soft. Add the chopped poblanos, tomatoes, oregano, and cumin, and saute for 5 minutes. Add the meat and cook until the meat is thoroughly heated.

Place the meat in the warmed tortillas, and add the avocados or guacamole and cilantro as garnishes.

Yield: 4 servings

Heat Scale: Medium