A little something I just threw together….
Number of Servings: 10 Tacos
Prep Time: 30 Minutes
Cook Time: 15 Minutes
INGREDIENTS:
4 Chicken Breasts
2 TBS EVOO
2 Cups White Milk
2 TBS White Vinegar
1 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cumin
1 TBS Chili Powder
3 TSP Ground Coriander
500 ml Sour Cream, divided in half
3 TBS Taco Seasoning: http://www.eatapedia.com/recipes/taco_seasoning
10 Flour Tortillas
5 leaves of Green Leaf Lettuce, halved
2 Tomatoes, diced to 1/4″ pieces
Shredded Cheese
1 TBS Ancho Paste http://www.soupbase.com/Minors-Ancho-Flavor-144-oz/productinfo/680/
DIRECTIONS:
In a bowl, clabber the milk by adding the vinegar and stirring well. Mix 250 ml of sour cream with the Ancho Paste and 2 TSP of Coriander Powder and set aside Fry up the chicken strips in 2 TBS of EVOO. When halfway done, add 3 TBS of Taco Seasoning. Wrap a tortilla shell in moist paper towel and microwave for 10 seconds to soften it up. On the tortilla, spoon on some of the flavoured sour cream, add the hot meat and the cheese on top of the meat. EAT!
Whisk in the Garlic, Onion, Cumin, Chilli powders and 1 TSP of the Coriander Powder
Slice the breasts up into 1/4″ thick strips and add to the milk mixture.
Marinate for 30 – 45 minutes
Simmer till all the liquids are gone.
Add half a leave of lettuce and some unmodified sour cream and top with chopped tomatoes.
NOTES:
Photo courtesy of http://thepioneerwoman.com/cooking/2011/03/my-brothers-chicken-tacos/