CHICKEN TACOS

Corn Oil 2 oz.
Garlic, minced 4 cloves
Green onions, ¼ inch 1 cup diced, green & white Onions, ¼ inch dice ½ cup
Chicken Breast, raw, 1 # cut into thin strips, (season with salt & pepper)
Jalapeno Pepper, seeds & stems removed, small dice 1 ea.
Pasilla Chili Powder 1 Tbsp.
Cumin, ground 2 tsp.
Oregano 1 tsp.
Allspice Dash
Black Pepper ¼ tsp.
Salt 1 tsp.
Ancho Chili Puree 1 Tbsp.
Enchilada Sauce 1 cup
Raisins ¼ cup
Jack Cheese, shredded ½ cup

1. In a heavy-duty sauté pan heat Oil.
2. Add Garlic, sauté for 30 seconds. Then add Onions and sauté for 2 minutes.
3. Add Chicken and sauté and stir to prevent burning.
4. Add seasonings-Pasilla Chili Powder, Cumin, Oregano and Allspice. Stir and blend well.
5. Add Enchilada Sauce & Ancho Chili Puree. Simmer for 5-10 minutes-Chicken filling must be moist but not saucy.
6. Remove from heat, add Raisins and shredded Cheese. Blend well.
7. Chicken filling is ready for service.
Serve with: Taco Shells Chicken filling Shredded Cheeses ( Cheddar & Jack ) Diced Tomatoes Chopped Green Onions Shredded Iceberg Lettuce

Recipe provided by Anthony C. Seta, C.M.C.