4 cups, cooked chicken breasts, chopped small
one medium onion, chopped small
1 bag Mexican shredded cheese
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon oregano, dried
1/3 cup Cilantro
1 small Onion
Soft Corn Tortillas
Heat your largest skillet or griddle to medium high. Add a few counts of oil, saute/cook your onions until lightly softened, season them with salt, pepper and spices. Once you smell the spices, add your cooked chicken and cook until it is heated through. Remove to a bowl.
Chop another small onion, into small pieces, add your 1/3 cup chopped Cilantro, combine those two together in a small bowl.
For soft shells – heat your largest skillet or griddle. Add your soft corn tortilla shells and heat until softened on one side, flip over and add your cheese. Then add your warm chicken mixture and let heat for another minute. Remove with a spatula and add desired toppings as prepared above. Yields 8-10 tacos
NOTE: this is great for any leftover meat or vegetables. Just chop the meat small for the kiddos. They like it better.
Habanero Tomatillo Salsa
16 medium tomatillos (about 2 pounds), husked, rinsed1/2 medium white onion – sliced into rings4 garlic cloves – left whole in the skin One medium sized fresh Habanero Chile – (two small ones if you dare!)
1/2 cup – generous chopped fresh cilantro1 1/2 tablespoons fresh lime juice – to taste1 teaspoon salt – to taste
Preheat broiler. Line rimmed baking sheet with foil or parchment paper. Arrange tomatillos, onion, garlic, and Chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side. Check and turn over for another 5 minutes or so. If the chiles and garlic are done, then remove them and continue with everything else for another 5 minutes or so.
Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Taste for additional lime juice and salt. Transfer salsa to bowl. Cover and refrigerate until cold, at least 1 hour and up to 4 hours.