Ingredients
1-1/2 tsp. chili powder
1-1/4 tsp. ground cumin
Kosher salt and freshly ground black pepper
6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 lb.), trimmed of excess fat
2 Tbs. canola, vegetable, or corn oil
1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups)
1 large red bell pepper, cored, seeded, and cut into strips about 1/4 inch wide and 2 inches long
3 medium cloves garlic, minced
1 Tbs. fresh lime juice
Twelve 5- to 6-inch corn tortillas
1-1/2 cups crumbled queso fresco or grated Monterey Jack cheese
Fine Cooking
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1-1/4 tsp. ground cumin
Kosher salt and freshly ground black pepper
6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 lb.), trimmed of excess fat
2 Tbs. canola, vegetable, or corn oil
1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups)
1 large red bell pepper, cored, seeded, and cut into strips about 1/4 inch wide and 2 inches long
3 medium cloves garlic, minced
1 Tbs. fresh lime juice
Twelve 5- to 6-inch corn tortillas
1-1/2 cups crumbled queso fresco or grated Monterey Jack cheese
Description
Fine Cooking
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