Categories: Mexican
Ingredients
- 1 lb. chicken breasts, cut into 3/4-inch pieces
- 1 cup canned crushed tomatoes
- 3 oz. fresh chorizo, casing removed
- 1 tbsp dried oregano, crushed
- 1 1/2 tsp chili powder
- 2 tsp adobo sauce from canned chipotle chiles, plus more, if desired
- 1 1/2 tsp red wine vinegar
- 16 5-inch corn tortillas
- 1 medium yellow bell pepper, stemmed, seeded and finely chopped
- 8 medium radishes, thinly sliced
- 1 cup sour cream
- 5 scallions, thinly sliced
Directions
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In a bowl, toss the first 5 ingredients with 2 tsp adobo sauce. Cover with a plate and microwave on high until the chicken is cooked through, about 9 minutes. Stir in the vinegar and add more adobo sauce, if desired. Season with salt and pepper.
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Wrap the tortillas in paper towels, transfer to a plate and microwave on high until warmed, about 1 minute. Make 8 stacks of 2 tortillas each. Divide the chicken among the tortillas. Garnish with the bell pepper, radishes, sour cream and scallions.