Mexican White Corn Tortilla
SIZE: 6"
UPC:
Tortillas per bag:
Bags per case:
Bag weight (OZ):
Shelf live:
757003000017
24
18
24
90 days
Ingredients:
White Corn Flour, Water, Propionic Acid, Benzoic Acid, Phosphoric Acid (to maintain freshness), Sodium Hydroxide, Methyl Paraben, Propyl Paraben, Guar Gum and Enzymes.
MI PANCHITO
CHICKEN TACO MARINADE
Ingredients
For the marinade
-
4 tablespoons olive oil
-
2 teaspoons white wine vinegar
-
2 teaspoons chili powder
-
2 teaspoons ancho chili powder
-
1 1/2 teaspoon salt
-
1 teaspoon onion powder
-
1 teaspoon garlic powder
-
1/2 teaspoon ground cumin
-
1/2 teaspoon smoked paprika
-
1/2 teaspoon coarse ground black pepper
-
2 limes, juiced (about 4 tablespoons)
Total Time: 50 minutes
Directions
-
In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
-
Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
-
Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
-
Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
-
Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.
For the tacos
-
2 pounds boneless skinless chicken thighs
-
24 corn tortillas
-
Guacamole or your favorite salsa (optional)
-
queso fresco or your favorite cheese (optional)