Spicy Chicken Tacos with Homemade Tortillas and El Pato Sauce

Instructions

1. 1

   **Make the Tortilla Dough:**

2. 2

   In a large mixing bowl, combine the flour and salt.

3. 3

   Add the vegetable oil, mixing until crumbly.

4. 4

   Gradually add warm water, kneading until smooth. Let it rest for 30 minutes.

5. 5

   **Prep the Chicken:**

6. 6

   In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.

7. 7

   Add the sliced onion, bell pepper, and half of the chopped green onions; sauté until soft, about 3-5 minutes.

8. 8

   Push the vegetables to the side and add the garlic, letting it cook for about 30 seconds.

9. 9

   **Cook the Chicken:**

10. 10

    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.

11. 11

    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.

12. 12

    **Cook the Tortillas:**

13. 13

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

14. 14

    In a hot skillet or comal, cook each tortilla for about 1-2 minutes on each side until they’re golden brown and slightly puffed. Keep warm in a towel.

15. 15

    **Assemble the Tacos:**

16. 16

    Place a generous amount of the spicy chicken filling on each homemade tortilla.

17. 17

    Top with optional toppings like diced tomatoes, Cotija cheese, avocado, and any remaining green onions.

18. 18

    Serve with lime wedges on the side for an extra burst of flavor.