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Mexican White Corn Tortilla

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SIZE: 6"

UPC:
Tortillas per bag:
Bags per case:
Bag weight (OZ):
Shelf live:
757003000017 
24
18
24
90 days  
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Ingredients:
White Corn Flour, Water, Propionic Acid, Benzoic Acid, Phosphoric Acid (to maintain freshness), Sodium Hydroxide, Methyl Paraben, Propyl Paraben, Guar Gum and Enzymes.
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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)