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Welcome to my first post on Little White Apron! For my inaugural post I wanted to do something  that my family loves and is super easy. A few weeks ago my oldest daughter was home from college and I made these chicken tacos. They were a huge hit! This recipe is a little spicy. If you have a tendermouth in your family (or are one yourself) you can back off on the jalapeño and just add a half instead of a whole or you can remove the pith and the seeds. I hope you enjoy it as much as we did!

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I really don’t like using store bought taco seasoning mix. It’s full of salt and chemicals. So I make my own, using fresh and organic spices. Easier and cheaper in the long run too! What you see here is just a blend of cumin, coriander and chili powder. Easy-peasy!

ImageI like to leave the seeds in the jalapeño, but you can certainly remove them if you want. To give the chicken a great smoky flavor I use a homemade New Mexico chili puree. You can get the recipe here. It’s really easy and adds a wonderful flavor to any mexican dish. I use it in lots of things! You can also freeze it in individual portions using an ice tray. That way you always have it on hand.

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Chicken Tacos

  • 2 lbs boneless chicken thighs
  • 1 Tble cumin
  • 1 1/2 tsp coriander
  • 1 t chili powder
  • 2 Tble olive oil
  • 1 c. chopped onion
  • 1 jalapeno, sliced
  • 4 cloves garlic, sliced
  • 2 Tble red chili puree
  • 3/4 c tomato sauce
  • 1/2 c. chicken stock
  • 2 c mild cheddar or monterrey jack cheese, grated
  • lettuce, shredded
  • pico de gallo (recipe follows)
  • 10-12 flour tortillas

Blend cumin, coriander and chili powder in a small bowl. Rub spice mixture all over chicken thighs evenly to coat. Heat olive oil in a large dutch oven over medium high heat. Brown chicken thighs on both sides. Add onion, garlic and jalapenos and cook until they are soft, about 5 minutes. Add chili paste, tomato sauce and chicken stock. Stir well. Reduce heat to medium low and partially cover. Cook, stirring occasionally, until chicken is done and falls apart easily, about 30 minutes. Remove chicken from dutch oven and shred with 2 forks. Return chicken to dutch oven and mix with sauce. Serve in flour tortillas with lettuce, cheese and pico de gallo.

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Pico de Gallo

  • 4 tomatoes, cored, seeded and chopped
  • 1/2 onion, chopped
  • 1 large or 2 small jalapeños, seeded and chopped
  • 1/2 bunch cilantro, chopped
  • juice of 1 lime
  • salt & pepper

Mix all ingredients in a bowl. Season to taste with salt and pepper. Refrigerate for at least 2 hours before serving.

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