1 jalapeño stemmed, seeded and halved
1 yellow onion peeled and quartered
2 T. oil
1 T. minced garlic
2 T. spice mix
1 3-4 lb. chicken cooked, boned and shredded
1/4 C. chopped cilantro
Preheat the broiler. Place the tomatoes and jalapeño cut side down in a baking dish. Add one of the halves of the onion. Roast the vegetables under the broiler for 8 – 10 minutes, or until they begin to blacken. Remove from the oven and cool. When cooled add contents of baking pan to a blender. Pulse the blender until vegetables are thick and chunky.
Dice the remaining onion. Heat the oil in a skillet over medium-high heat. Add the garlic and onion and saute for 5 minutes. Add the spice mix and saute for another 3 minutes. Stir in the chicken mixture. Add in the tomato mixture and cilantro. Bring the mixture to a simmer. Simmer for 10 minutes.
To assemble tacos you’ll need: