CHICKEN A LA VERACRUZANA TACOS

Chicken a la Veracruzana Tacos image

Provided by Food Network

Time 45m

Yield 12 tacos (4 servings)

Number Of Ingredients 14

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2 tablespoons corn oil
2 1/2 medium onions, 2 sliced, 1/2 chopped
3 large green bell peppers, sliced
8 cloves garlic, sliced
1/2 teaspoon red chili flakes
1 tablespoon kosher salt
One 28-ounce can diced tomatoes
3 tablespoons green olives, sliced
3 tablespoons capers
1 tablespoon dry epazote powder
5 tablespoons chopped fresh cilantro
About 8 cups shredded, cooked chicken
Twelve 6-inch flour tortillas
2 limes, quartered

Steps:

Add the oil to a pot and heat. Add and saute the sliced onions, peppers, garlic and chili flakes until translucent, 3 to 5 minutes. Add the salt and canned tomatoes. Cook down the excess tomato water at a low simmer, 10 to 15 minutes. Add the olives and capers and cook for another 5 minutes, still at a low simmer. Add the epazote and 1 tablespoon cilantro. Cook another minute. Add the shredded chicken to the sauce; simmer for another minute.
Mix together the chopped onion and remaining 4 tablespoons cilantro. Heat up your tortillas, stuff with chicken and top with the onion and cilantro mix. Serve with a wedge of lime.