INGREDIENTS
2 - ears worth of corn kernels
1 1/2 lbs. - skinless chicken thighs
2 tsp - hot sauce (i.e. Tabasco, Cholula or Tapatio)
1 - red onion, thinly sliced
1 to 2 - jalapeño, stem and seeds removed, and finely chopped (optional)
1 Tbsp. - Ground cumin
1 Tbsp. - dried oregano
1 tsp - salt
1 cup - chicken stock
2 Tbsp. - fresh juice from 2 limes
1/2 cup - Cilantro leaves
2 - ripe avocados, pitted and sliced
1/2 cup - Crumbles of Queso Fresco, Cotija or Feta cheese
24 corn tortillas warmed on a skillet and wrapped in a cloth to keep warm
Lime wedges for serving
COOKING AND ASSEMBLY
- Heat oil in a skillet over medium high heat until it just starts to smoke
- Sauté corn kernels for 2 minutes to soften, but not overcook. Remove from pan and set aside
- Add another tablespoon oil to pan
- Slice chicken into thin strips and seasoned with salt and pepper
- Add chicken to skillet until browned - about 5 minutes and transfer to a plate
- In the same pan, add the onion and jalapeño and cook for 2-3 minutes until wilted
- Turn heat to low and add hot sauce, cumin and oregano; mix together
- Add the chicken broth, stirring to combine, and cook for 1 minute
- Return the chicken strips to the pan. Adjust heat to maintain a gentle simmer until the chicken is cooked through – about 3 to 4 minutes.
- Add 1 tablespoon of the lime juice, stir to combine. Turn off heat.
- In a separate bowl, combine corn, cheese crumbles, cilantro and remaining lime juice.
Spoon the chicken filling onto a warm tortilla. Top the chicken filling with corn salsa, and finish with avocado slices and lime wedges. Serves 6.
