Cooking Instructions
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Step 1
Heat
Grapeseed Oil (10 mL)
in a large skillet over medium heat until hot and shimmering but not smoking, about 2 minutes.
Step 2
Add
Onion (1)
and cook, stirring occasionally, until softened, about 4 minutes.
Step 3
Add
Garlic (3 cloves)
,
Chili Powder (15 g)
,
Ground Cumin (2 g)
, and
Salt (3 g)
; cook, stirring constantly, until fragrant, about 1 minute.
Step 4
Add
Chicken Thighs (455 g)
and cook, stirring occasionally, until it is no longer pink, about 5 minutes.
Step 5
Add
Canned Crushed Tomatoes (120 g)
,
Water (120 mL)
,
Granulated Sugar (4 g)
and
Apple Cider Vinegar (10 mL)
; bring to simmer.
Step 6
Reduce heat to medium-low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes. Taste, and adjust seasonings with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 7
Wrap
Tortillas (as needed)
in foil, and place in a 350 degrees F (180 degrees C) oven for 15 minutes or until warm.
Step 8
Remove from oven, and transfer to tea towel to keep warm. Place chicken,
Shredded Cheddar Cheese (to taste)
,
Romaine Lettuce (to taste)
,
Salsa (to taste)
,
Sour Cream (to taste)
, and
Avocados (to taste)
in bowls. Assemble as desired.
