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4
20 minutes
30 minutes
Chicken
2 large chicken breasts
1½ tsp garlic powder
2 tsp Blackstone Street Taco Seasoning
Knorr chicken bouillon, to taste (be generous)
1 tsp black pepper
2 tbsp oil
Red Tomato Sauce
5 tomatoes
¼ large onion
1 serrano chile
3 garlic cloves
1½ tsp tomato bouillon (or to taste)
½ tsp dried oregano
Salt, to taste
½–¾ cup water, as needed
Filling & Toppings
¾ cup crumbled queso fresco
¼ cup chopped fresh cilantro
10–12 corn tortillas
Sour cream, for topping
Extra queso fresco and cilantro, for garnish
Season the chicken breasts with garlic powder, Street Taco Seasoning, chicken bouillon, black pepper, and oil, making sure they are well coated.
Add the chicken to the griddle and cover to cook through. Cook until juicy and tender with a light char on the outside. Remove from the griddle and set aside.
Add the tomatoes, onion, and serrano chile to the griddle and cook until softened and nicely charred.
Transfer the roasted vegetables to a blender and add the garlic cloves, tomato bouillon, oregano, salt to taste, and water. Blend until smooth. Adjust seasoning as needed.
Chop the cooked chicken into small pieces and transfer to a bowl. Add the queso fresco and cilantro, then stir in some of the red tomato sauce to moisten the mixture.
Dip each tortilla into the tomato sauce, coating both sides, then place it directly on the griddle.
Fill the tortilla with the chicken mixture, fold it over, and let it warm through.
Spoon additional sauce over the top and finish with sour cream, extra queso fresco, and cilantro. Serve warm.
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