No pics of prep... because I didn't really think to.
But its 1lb of chicken breast cut up into chunks and strip half inch to three quarters in size.
Sauce pan is heated (better yet, dutch oven), then the bottom covered in a thin layer of oil.
Toss the chick in on high heat and stir frequently to sear all sides of the chick chunks, until they go from raw chick color to white or slightly golden all over.
Add a cup of water, and mix in.
Add 3 table spoons of chili powder. I use "Hot chili powder"... All I know about it is it from winco bulk bins, has a warning and contains habanero extract.
Add 1 tbs salt, 1 tbs pepper
halfish garlic powder and another halfish tbs onion.
Mix well and simmer for ~20 minutes.
If there is liquid left, and there should be some... kick up the heat to reduce it to a thick sauce.
Picking up here, after simmer I dropped the dutch oven down directly onto the coal basket.
Stirred regularly to keep from burning.
Yes, I left my dutch oven under my performer, and some rain built up on top of the lid and caused some rust
Gotta get the grinder out, but all the cooking surfaces are still good. I have the lid of the dutch oven covering a small pan it fits on with the tortillas inside soaking up some of the extra heat from the fire.
Finished chicken.
Tacos. I am a weird guy and don't like all the green and diced onions... So kept it simple with some white rice. These things are HOT. Open sinuses for sure.
(Man... I need to buy some square plates, and start taking diagonal pictures)
Topic: Spicy chicken tacos (Read 1263 times)
