Blowhard, Esq. writes:
1 batch of green chile seasoning mix, recipe below
1 1/2 to 2 pounds boneless, skinless chicken (breasts, thighs, or some mix of the two)
1 package of corn tortillas
1 small red onion
1 bunch of cilantro
Extra virgin olive oil
Green chile seasoning:
1 Tbs New Mexico green chile powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp salt
1 tsp pepper
- Rinse the chicken and pat it dry with paper towels. Coat the chicken with olive oil and the green chile seasoning mix. Grill until done. If you don’t have a grill, preheat the oven to 350, line a rimmed baking sheet with foil, and bake for approximately 20-25 minutes, until the juices run clear. (Check after 20 minutes.) Let the chicken rest about 15 minutes before cubing.
- Dice the red onion and chop some cilantro.
- Heat up the tortillas. I like to put them right on a burner so they blacken a little or you can heat them in a cast iron skillet. You can use one or two tortillas per taco, up to you.
- Spoon some chicken onto each tortilla, top with the onion, cilantro, and your favorite hot sauce or salsa.