Serves 4
The flavor of the peppers and onions is so intense that they only need the addition of heat (through the spice mix and the rub) to create a flavor-packed filling for tacos. Garlic puree and white vinegar amp up the sweet and sour flavors even more.
1 pound ground chicken
2 tablespoons canola oil
6 cloves garlic, thinly sliced
1 tablespoon Gyro Spice Mix (here)
1 tablespoon Spicy Red Rub (here)
2 cups Sweet and Sour Peppers and Onions (here)
2 tablespoons white vinegar
Kosher salt
Fresh ground black pepper
1 tablespoon Garlic Puree (here)
8 (6-inch) corn or seven-grain tortillas, warmed
ΒΌ cup Chipotle Yogurt Sauce (here)
Combine the chicken, oil, sliced garlic, spice mix, and red rub in a medium pot over medium-high heat. Cook, breaking up the chicken with a spoon and distributing the spices evenly throughout. Stir in 2 cups water, the peppers and onions, and vinegar and season with salt and pepper. Bring the mixture to a boil, reduce the heat, and stir in the garlic puree. Simmer until the mixture has thickened and the liquid has evaporated almost entirely. Divide among the tortillas and serve warm with the chipotle sauce.
NOTE: This recipe also makes killer quesadillas. Just sprinkle a little cheese over the top, cover with another tortilla, and toast in the oven.