Spicy Chicken Tacos with Homemade Tortillas and El Pato Sauce

These tacos are elevated with delicious layers of flavor and perfect for a delightful meal. The addition of Cotija cheese and fresh tomatoes will complement the spicy chicken beautifully!

Ingredients

For the Tortillas:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil (plus more for cooking)
• 3/4 cup warm water

For the Chicken Filling:

• 1 pound chicken breasts, diced
• 2 tablespoons vegetable oil
• 1 small onion, sliced
• 1 bell pepper, sliced (color of your choice)
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust for heat preference)
• Salt and pepper to taste
• 1/2 cup El Pato sauce
• 2 green onions, chopped (for cooking and garnish)

Optional Toppings:

• Sliced avocado
• Crumbled Cotija cheese
• Fresh tomatoes, diced
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Make the Tortilla Dough:

   • In a large mixing bowl, combine the flour and salt.
   • Add the vegetable oil, mixing until crumbly.
   • Gradually add warm water, kneading until smooth. Let it rest for 30 minutes.

2. Prep the Chicken:

   • In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
   • Add the sliced onion, bell pepper, and half of the chopped green onions; sauté until soft, about 3-5 minutes.
   • Push the vegetables to the side and add the garlic, letting it cook for about 30 seconds.

3. Cook the Chicken:

   • Add the diced chicken to the skillet, then sprinkle the taco seasoning, chili powder, cumin, smoked paprika, cayenne, salt, and pepper over the chicken. Stir to coat.
   • Once the chicken is browned (about 5-7 minutes), pour in the El Pato sauce, mixing well. Cook for another 2-3 minutes to allow the chicken to absorb the flavors.

4. Cook the Tortillas:

   • Divide the dough into small balls (makes about 8). Roll each ball out thinly on a lightly floured surface.