Ingredients
1 - 2 lbs boneless skinless chicken thighs
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp black pepper
1 tsp sazon
salt to taste
½ red onion, diced
cilantro, chopped
verole queso Oaxaca, cheese
white corn tortillas
7 oz chipotle in adobo sauce
2 tbsp honey
1 tbsp minced garlic
1 - 2 tsp complete seasoning
1 juice of one lime
¼ cup water
Directions
Step 1
In a blender or food processor, blend together the ingredients for the chipotle puree & then set a side.
Step 2
Add cleaned chicken thighs to a bowl and season with garlic powder, onion powder, chili powder, black pepper, sazon, salt to taste & 1/2 of the chipotle puree. Cover and marinate for 45 minutes to an hour.
Step 3
Next, dice your red onion, chop your fresh cilantro, & shred your cheese.
Step 4
Heat oil in a large skillet over medium-high heat. Once hot, add the chicken & sire for 4-5 minutes on each side.
Step 5
Once cooked, let the chicken rest for 5 minutes, and then dice.
Step 6
To make the tacos, add oil to skillet. Place tortillas in the skillet and sprinkle cheese into the center of each tortilla. Top with chicken, red onion, cilantro, and some of the left over chipotle puree. Fold over and fry until cheese is melted and tortilla is crispy on both sides.
Step 7
Remove tacos from the skillet to a paper towel lined plate. Cover loosely with foil to keep warm while preparing the remaining tacos.
Step 8
Serve with the left over chipotle puree or your choice of dips & sides! & Enjoy