Fresh ancho chili and cumin seasoned chicken tacos
Serves 4 – 6
2 pounds boneless, skinless chicken breasts, trimmed, cut into 2 inch chunks
1/4 cup cumin
2 Tablespoons ancho chili powder
1 Tablespoon kosher salt
2 Tablespoons vegetable or canola or coconut oil
1. Prep Chicken: Pulse the chicken chunks in a food processor 3 or 4 times to chop chicken, careful not to over-process. In a large bowl, whisk cumin, chili powder and salt together. Put chopped chicken into the bowl and toss with spices to combine.
2. Cook Chicken: Heat oil over medium-high heat until shimmering. Add chicken in a single layer and cook, undisturbed, about 1 minute. Stir chicken and continue to cook until chicken is cooked through, about 4 or 5 minutes, stirring often and breaking up any large chunks with your spoon.
3. Serve & Enjoy: To serve, spoon into fresh made tortillas and top with the sides of your choice. Enjoy!
