Chipotle Chicken & Rajas Tacos

Name: Chipotle Chicken & Rajas Tacos
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 18 ounces boneless skinless chicken, thinly sliced; 2 teaspoons ground cumin; 1 teaspoon dried chipotle powder; 2 teaspoons fine sea salt; 2 tablespoons vegetable oil; 6 -8 corn tortillas or 6 -8 flour tortillas, warmed; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 2 tablespoons vegetable oil; 2 garlic cloves, crushed; 1 teaspoon dried oregano; fine sea salt; sour cream; fresh ground black pepper; hot sauce

Submitted by ratherbeswimmin

"In 'Tacos, Quesadillas & Burritos' by Laura Washburn"

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Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 4

ingredients

18 ounces boneless skinless chicken, thinly sliced
2 teaspoons ground cumin
1 teaspoon dried chipotle powder
2 teaspoons fine sea salt
2 tablespoons vegetable oil
6 -8 corn tortillas or 6 -8 flour tortillas, warmed
Rajas
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 tablespoons vegetable oil
2 garlic cloves, crushed
1 teaspoon dried oregano
fine sea salt
To Serve
sour cream
fresh ground black pepper
hot sauce

directions

Preheat the oven to 350°.
Prepare the rajas--put the peppers in a large roasting pan.
Add the oil, garlic, oregano, and salt; toss well.
Spread evenly in the pan and roast in oven for 20-30 minutes until the peppers begin to char.
Remove from the oven and set aside until needed; do not turn off the oven.
Put the chicken in a roasting pan; add the cumin, chili powder, salt, and oil; toss well.
Spread in an even layer and roast for 15-20 minutes until browned and cooked through.
To serve--put a generous helping of sliced chicken in the middle of each tortilla.
Top with rajas, a spoonful of sour cream and a good grinding of black pepper.
Serve immediately with sour cream and hot sauce on the side.