Grapeseed Oil (1/2 Tbsp)
in a large skillet over medium heat until hot and shimmering but not smoking, about 2 minutes.
and cook, stirring occasionally, until softened, about 4 minutes.
Garlic (3 cloves)
Chili Powder (2 Tbsp)
Ground Cumin (1 tsp)
Salt (1/2 tsp)
; cook, stirring constantly, until fragrant, about 1 minute.
Chicken Thighs (1 lb)
and cook, stirring occasionally, until it is no longer pink, about 5 minutes.
Canned Crushed Tomatoes (1/2 cup)
Water (1/2 cup)
Granulated Sugar (1 tsp)
Apple Cider Vinegar (1/2 Tbsp)
; bring to simmer.
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)
Freshly Ground Black Pepper (to taste)
Tortillas (as needed)
in foil, and place in a 350 degrees F (180 degrees C) oven for 15 minutes or until warm.
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)
Avocados (to taste)
in bowls. Assemble as desired.