Chicken Carnitas Tacos

🥘 Ingredients

• chicken breast strips
  20 oz
• chicken stock concentrate
  2 unit
• chipotle powder
  1 tsp
• fajita spice blend
  2 tbsp
• flour tortillas
  12 unit
• lime
  2 unit
• pepper
• poblano pepper
  1 unit
• red onion
  2 unit
• roma tomato
  2 unit
• salt
• scallions
  4 unit
• sour cream
  6 tbsp
• sugar
  2 tsp
• tomato paste
  1.5 oz
• vegetable oil
  2 tsp
• water
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small bowl
• large pan
• small bowl
• medium bowl

1. 

   1

   Wash and dry all produce. Halve and peel red onion ; finely chop one half and very thinly slice the other. Core, deseed, and finely chop poblano pepper . Finely dice roma tomato . Trim and thinly slice scallions . Quarter lime .

   red onion: 2 unit, poblano pepper: 1 unit, roma tomato: 2 unit, scallions: 4 unit, lime: 2 unit
2. 

   2

   In a small, microwave-safe small bowl , combine white wine vinegar , 1 tsp sugar (2 tsp for 4 servings), a large pinch of salt , and 1 TBSP water ; stir to dissolve. Stir in sliced onion. Microwave for ⏱️ 30 seconds ; set aside to quick-pickle, stirring occasionally.

   white wine vinegar: 3.333 tbsp, sugar: 2 tsp, salt, water
3. 

   3

   Pat chicken breast strips dry with paper towels. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and season with salt and pepper . Cook, stirring occasionally, until browned and cooked through, ⏱️ 6 minutes . Turn off heat; transfer to a plate. If necessary, wipe out pan.

   chicken breast strips: 20 oz, vegetable oil: 2 tsp, salt, pepper
4. 

   4

   While chicken cooks, in a small bowl , combine sour cream , a squeeze of lime juice, ¼ tsp chipotle powder (taste and add more if you like things spicy), and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. In a medium bowl , combine tomato, scallions, a large squeeze of lime juice, salt, and pepper.

   sour cream: 6 tbsp, chipotle powder: 1 tsp
5. 

   5

   Heat a drizzle of oil in pan used for chicken over medium-high heat. Add chopped onion, poblano, salt, and pepper. Cook, stirring occasionally, until veggies are softened, ⏱️ 4 minutes . Return chicken to pan and add fajita spice blend , tomato paste , chicken stock concentrate , and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until saucy and slightly reduced, ⏱️ 3 minutes . Turn off heat. Season with salt and pepper .

   fajita spice blend: 2 tbsp, tomato paste: 1.5 oz, chicken stock concentrate: 2 unit, water, salt, pepper
6. 

   6

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable, about ⏱️ 30 seconds . Divide chicken filling, salsa, pickled onion (draining first), and crema between tortillas. (TIP: Alternatively, put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with any remaining lime wedges on the side.

   flour tortillas: 12 unit