Chicken Carnitas Tacos

🥘 Ingredients

• chicken breast strips
  12 oz
• chicken stock concentrate
  1 unit
• chipotle powder
  ¼ tsp
• fajita spice blend
  2 tbsp
• flour tortillas
  4 unit
• lime
  1 unit
• poblano pepper
  1 unit
• red onion
  1 unit
• roma tomato
  1 unit
• scallions
  3 unit
• sour cream
  2 tbsp
• sugar
  1 tsp
• tomato paste
  2 tbsp
• vegetable oil
  1 tbsp
• white wine vinegar
  2 tbsp

🍳 Cookware

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

1. 

   1

   red onion poblano pepper roma tomato scallions lime white wine vinegar chicken breast strips fajita spice blend tomato paste chicken stock concentrate sour cream chipotle powder flour tortillas sugar vegetable oil

   red onion: 1 unit, poblano pepper: 1 unit, roma tomato: 1 unit, scallions: 3 unit, lime: 1 unit, white wine vinegar: 2 tbsp, chicken breast strips: 12 oz, fajita spice blend: 2 tbsp, tomato paste: 2 tbsp, chicken stock concentrate: 1 unit, sour cream: 2 tbsp, chipotle powder: ¼ tsp, flour tortillas: 4 unit, sugar: 1 tsp, vegetable oil: 1 tbsp
2. 

   2

   Wash and dry all produce. Halve and peel the red onion; very thinly slice one half and finely chop the other. Core, deseed, and finely chop the poblano pepper. Finely dice the roma tomato. Trim and thinly slice the scallions. Quarter the lime.
3. 

   3

   In a small bowl , combine white wine vinegar, sugar, a large pinch of salt, and 1 tbsp water; stir to dissolve. Stir in sliced onion. Microwave ⏱️ 30 seconds ; set aside to quick-pickle, stirring occasionally.
4. 

   4

   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 ⏱️ 5 minutes . Turn off heat; transfer to a plate. If necessary, wipe out pan.
5. 

   5

   While chicken cooks, in a small bowl , combine sour cream, a squeeze of lime juice, chipotle powder, 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 roma tomato, scallions, a large squeeze of lime juice, salt, and pepper.
6. 

   6

   Heat a drizzle of oil in the pan used for chicken over medium-high heat. Add chopped onion, poblano pepper, 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. Cook, stirring, until saucy and slightly reduced ⏱️ 3 minutes . Turn off heat. Season with salt and pepper.
7. 7

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . Divide chicken filling, salsa, pickled onion (draining first), and crema between tortillas. Serve with any remaining lime wedges on the side.