| Portions |
|---|
| Serves 4 |
Ingredients
For the tortillas:
- 2 cups all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- ¾ cup hot water
- 3 tablespoons canola oil
For the chicken:
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dry oregano
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Pinch pepper
- 6 boneless, skinless chicken thighs
- Canola oil
For serving:
- 1–2 large tomatoes, diced
- ½ small red onion, diced
- ½–1 jalapeno, finely diced
- Handful cilantro, chopped
- 2 limes
- Salt
- 1 cup sour cream
- 1–2 avocados, diced
- 2–3 cups chopped lettuce
- 2 cups grated cheddar cheese
Directions
- Place a large cast iron skillet over medium-high heat.
- In a large bowl, combine the flour, salt, and baking powder. Make a well in the centre and stir in the water and oil. Turn the dough out onto a lightly floured work surface and knead a few tunes until smooth. Set the dough aside to rest for 5 minutes.
- Meanwhile, prepare the chicken by combining the cumin, chili powder, oregano, smoked paprika, garlic powder, salt, and pepper in a small bowl. Unroll the chicken thighs and scatter with the seasoning. Add a little oil to the heated pan and cook the chicken for 6 minutes per side or until deeply golden or even blackened and cooked through to 165ºF. Remove from the pan and rest for a few minutes.
- Once the tortilla dough has rested, heat a dry skillet over medium-high heat and divide the dough into 10 to 12 equal balls. Roll each out into a very thin round on a lightly floured surface and cook the tortillas until a few golden marks form, about 30 seconds per side. Keep the tortillas warm in a clean kitchen towel.
- Prepare the toppings by combining the tomatoes, onion, jalapeno, and cilantro in a bowl. Add in the juice of 1 lime and season with salt. Zest the remaining lime into the sour cream and stir in half the juice from that lime. Dice the avocado and squeeze over the remaining lime half to keep it from going brown. Chop the lettuce, shred the cheese, and slice or dice the chicken.
- Serve the tortillas alongside the chicken and all the fixings.