Ingredients
2 lbs chicken breast or thighs
1 large onion, sliced & cut in half
1 large tomato, 1 cup
2 tsp cumin
2 tsp chili powder
2 tsp paprika
2 tsp salt
1 tsp black pepper
6 cloves garlic, finely diced
1 cup chicken broth
1 tbsp tomato paste
1 tsp chili flakes
3 cups flour
3 tsp baking powder
1 ½ tsp salt
8 oz water, warm
6 tbsp butter, room temp
Directions
Step 1
Tortillas: Mix flour, baking powder, and salt together. Add water and butter and mix until a rough dough forms. Pour onto counter and knead until a smooth ball comes together. Separate into 9-10 similar sized balls and let rest.
Step 2
While dough rests add your chicken to a pan and begin cooking. While chicken is cooking begin rolling out your balls into a thin and round shape.
Step 3
Begin cooking tortillas in a nonstick pan over medium low heat for about 30 seconds on each side.
Step 4
When chicken is done, shred it however you desire, then add in onions, tomatoes, seasonings, tomato paste and brother. Stir together then cover and let cook together.
Step 5
Once chicken mixture is done begin assembly. Lay a tortilla onto the juice in the chicken pan, then lay “juiced” side down in a nonstick pan. Cover the open tortilla with cheese (I love cheddar and provolone). Then cover half with a generous amount of chicken, then fresh cilantro. Fold over and let melt together. Remove and repeat until done.
Step 6
Serve with sour cream, guacamole, salsa, more cilantro, etc. Enjoy!
