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La Tortilla Chicken Street Tacos
Serves 4 |
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Ingredients:
| 1 pound boneless, skinless chicken breasts and/or thighs |
| 1 pack La Tortilla Factory Hand Made Style Corn Tortillas, Yellow or White Corn |
| 1 can black beans Marinade |
| 3 cloves garlic, peeled and roughly chopped |
| 1/2 cup fresh lime juice |
| 1 tablespoon oregano |
| 1 teaspoon cumin |
| 1 tablespoon salt |
| 2 teaspoons black pepper |
| 1/2 cup vegetable oil, plus one tablespoon Garnish |
| Fresh cilantro, roughly chopped |
| White or red onions, diced |
| Hot sauce |
| Lime wedges |
Directions:
- In a large plastic zip bag, combine all marinade ingredients. Butterfly chicken breasts and submerge breasts and thighs into the marinade. Refrigerate and let sit for at least an hour but preferably up to 24 hours – the longer the better.
- Grill the chicken on an outdoor grill, or if using a skillet, heat one tablespoon of oil in a skillet and cook the chicken until golden brown. Flip chicken and reduce heat until it is completely cooked through. Cut into 1/2” cubes. Warm the beans in a small sauce pan.
- Heat tortillas on an open gas flame, flipping once or twice to warm and soften, working towards slight burn marks on both sides; or warm tortillas on both sides in a hot skillet. Lay tortillas on a flat work surface and top with meat, beans, onions, cilantro and hot sauce. Finish with a squeeze of fresh lime juice.
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