Chipotle Chicken & Rajas Tacos

In 'Tacos, Quesadillas & Burritos' by Laura Washburn

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 18  ounces boneless skinless chicken, thinly sliced
• 2  teaspoons ground cumin
• 1  teaspoon  dried chipotle powder
• 2  teaspoons fine sea salt
• 2  tablespoons  vegetable oil
• 6 -8  corn tortillas or 6 -8  flour tortillas, warmed

• Rajas

• 1  red bell pepper, thinly sliced
• 1  yellow bell pepper, thinly sliced
• 2  tablespoons  vegetable oil
• 2  garlic cloves, crushed
• 1  teaspoon dried oregano
•  fine sea salt

• To Serve

•  sour cream
•  fresh ground black pepper
•  hot sauce

Directions

1. Preheat the oven to 350°.
2. Prepare the rajas--put the peppers in a large roasting pan.
3. Add the oil, garlic, oregano, and salt; toss well.
4. Spread evenly in the pan and roast in oven for 20-30 minutes until the peppers begin to char.
5. Remove from the oven and set aside until needed; do not turn off the oven.
6. Put the chicken in a roasting pan; add the cumin, chili powder, salt, and oil; toss well.
7. Spread in an even layer and roast for 15-20 minutes until browned and cooked through.
8. To serve--put a generous helping of sliced chicken in the middle of each tortilla.
9. Top with rajas, a spoonful of sour cream and a good grinding of black pepper.
10. Serve immediately with sour cream and hot sauce on the side.