cozy

PREPARATION

For the pico de gallo:

1) combine the first four ingredients  in a medium bowl and mix well. squeeze lime juice over mixture. add salt and pepper to taste.

For the chipotle sour cream sauce:

1) mix sour cream with the diced chipotle peppers including some of the adobo sauce. salt and pepper to taste.

For the chicken filling:

1) First salt and pepper the chicken chunks. Heat olive oil in a 12 inch skillet over medium high heat until it shimmers.  Add the chicken and cook until its no longer pink and cooked through, about five minutes. Transfer the cooked chicken to a large bowl and let cool down for a bit.

2) In the mean time reduce heat to medium. Add a tablespoon more olive oil to the same skillet and stir in the onions and jalapeños. Sauté a few minutes and add the tomatoes and minced garlic. Continue to sauté smashing the tomatoes. While the vegetables cook, take the cooled chicken and coarsely grind it in a food processor. Then add it to the vegetables. Mix in the spices and water, and simmer till most of the water has evaporated, about five minutes. Season with salt and pepper to taste. Reduce heat to low and cover till ready to serve.

For the tortilla shells:

1) In a medium skillet add oil until it fills the pan to about a depth of a quarter of an inch over medium high heat. When the oil shimmers, add a tortilla and lay flat( using tongs). Fry the first side for about 30 seconds. Flip tortilla over and begin to shape the tortilla into a “shell”. Cook both sides of the outer shell till golden, about another 30 seconds on each side.

 2) Transfer to a paper towel lined plate. Repeat with the remaining tortillas.

 Serve chicken with the fried tortillas, pico de gallo, chipotle sour cream sauce, and additional toppings. Eat!