Ingredients
1½ lb chicken breast
1 tbsp oil
¼ cup orange juice
1 tbsp lemon juice, or lime juice
1 tbsp tomato paste
2 tsp chili powder
1 tsp oregano
1 tsp cumin
2 cloves garlic, minced
½ tsp unsalted salt
1 tbsp butter
½ cup chicken stock
½ tsp ground black pepper
2 tortilla
pico de gallo
cabbage
Preparation
In a large bowl, mix together the chicken, cumin, oregano, chili powder, dried oregano, and garlic.
Chill and marinate for at least 20 minutes.
In a saucepan, pour some vegetable oil and sear the chicken for 2 minutes on each side until caramelized. Set it aside.
In a saucepan, add the unsalted butter and tomato paste. Roast briefly.
Add the chicken stock and orange juice. Stir to combine.
Add the cooked chicken, salt and ground black pepper.
Simmer until the chicken is cooked thoroughly.
Shred the chicken when it reaches room temperature.
Put the cheese, shredded chicken, and pico de gallo over the tortilla. Add another layer of mixed cheese. Top with another tortilla.
In a saucepan, add unsalted butter and sear the tortilla evenly on both sides. Slice according to your preference.
Garnish with pico de gallo and cabbage. Serve and enjoy!
