Chicken Tacos

I know everyone talks about Taco Tuesdays and even have hashtags for it. But in my home, on days when I do make tacos, they always end up being made during the weekend, usually Friday nights. The best thing about Tacos is everyone helps themselves. Sometimes I use store-bought corn taco shells and sometimes I opt to make my own flour tortillas.

In this Chicken tacos recipe, I used chicken breast pieces and cooked it in a sauce made of roasted tomatoes, chillies, and garlic.

 Roasting these vegetables gave a really delicious taste to the sauce.

 No need to make extra salsa when serving the chicken like this, just some shredded iceberg lettuce is enough although I do sometimes have some guacamole on hand. (recipe for guacamole coming up soon)

The tortillas are made the same method as for the local flatbread Roshi, but with the addition of baking powder.

To serve, spread some guacamole, if you have any, on the tortilla , top with lettuce and then some chicken, some grated cheddar cheese, if you want to make it a bit cheesy, and then fold it and enjoy.

Yield: 4-6

Author: Nammi

Chicken Tacos

ingredients:

Chicken

• 2 large boneless chicken breast pieces, skinless and boneless
• 1/2 tsp dried red chilli powder
• 1/4 tsp ground black pepper
• 1 medium onion, thinly sliced
• 4 plum tomatoes,
• 6 cloves garlic, left whole skin on
• 3 hot green chillies
• a few dashes of Tabasco sauce
• 1 tsp tomato paste
• pinch sugar
• salt to taste
• olive oil  about 4 tbsp
• small bunch of coriander leaves, finely chopped
• shredded iceberg lettuce
• grated cheddar cheese (optional)
• guacamole (optional)

Tortilla

• 1 1/2 cups plain flour, sifted
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3 tbsp oil (any vegetable oil)
• hot water ( enough to make a smooth dough)

instructions:

How to cook Chicken Tacos

Chicken

1. Cut the tomatoes in half, and place in a bowl along with garlic cloves.
2. Prick the chillies with the end of your knife and place it into the bowl with the tomatoes. Add 1 tbsp olive oil and a pinch of salt and place in a hot oven at 180 degrees C for about 45 minutes to 1 hour.
3. Remove the roasted vegetables from the oven, cool, remove the skin of the garlic and place all the garlic, tomatoes, and chillies in a blender or food processor and blend to a sauce add a little water, about 1/2 cup, to help it blend. Set aside.
4. Slice the chicken breast into strips and season with a pinch of salt, pepper and chilli powder. 
5. Heat a frying pan with the remaining olive oil and saute the onions till they go soft and start to caramelise. Add the chicken and stir fry till the chicken starts to colour. Then add the prepared tomato sauce and a little extra 1/3 cup water, tabasco, tomato paste, and sugar. Cover and cook for a few minutes.  Remove lid, taste adjust salt and cook further to reduce the sauce till it's just coating the chicken and very little sauce remains. Switch off and cool before serving.

Flour Tortilla

1. Sift flour into a bowl, mix in baking powder and salt and make a well in the centre add oil and start adding water till the dough starts to come together. Knead to a smooth dough. Cover with a damp cloth and let it rest for about 15 to 30 minutes before shaping into small balls. 
2. Roll each ball into roughly 6-inch thin circles. Cook in a dry frying pan, flipping to the other side once one side is cooked. ( same as you would for Roshi).
3. Serve pilled with all the delicious fillings mentioned above.  Enjoy

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