Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Heat
Grapeseed Oil (1/2 Tbsp)
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 (2 Tbsp)
,
Ground Cumin (1 tsp)
, and
Salt (1/2 tsp)
; cook, stirring constantly, until fragrant, about 1 minute.
Step 4
Add
Chicken Thighs (1 lb)
and cook, stirring occasionally, until it is no longer pink, about 5 minutes.
Step 5
Add
Canned Crushed Tomatoes (1/2 cup)
,
Water (1/2 cup)
,
Granulated Sugar (1 tsp)
and
Apple Cider Vinegar (1/2 Tbsp)
; 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.
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSOttolenghi's Lemon-Semolina Almond Cake
Dark Leafy Green Fritters
Marcella Hazan's Tomato Sauce with Onion and Butter
MFK Fisher’s Potato Soup
Roast Chicken with Shallots, Thyme, and White Wine
Baked Steel Cut Oatmeal
Ina Garten's Balsamic Brussels Sprouts
Quinoa Salad with Mango, Snap Peas, Ginger & Lime
Blueberry-Almond Smoothie
Five Ingredient Corn Soup with Herb Salsa
Holly's Challah
Seedy Sandwich Bread with Sprouted Wheat
Shells with Red Pepper-Tomato Sauce
Farro Risotto with Squash and Kale
Buttermilk Blueberry Breakfast Cake
Moroccan-Spiced Chicken and Rice with Dates and Pistachios
Recommended Recipes
{{name}}