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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PULSE the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces, *being careful not to overprocess*. | 2. In a large bowl, stir together the cumin powder, chili powder and salt. | 3. Place the chopped chicken into the bowl and toss with spices to combine well. | 4. Heat the coconut oil over medium-­high heat until it shimmers. | 5. Add chicken in a single layer and cook, undisturbed, about one minute. Stir chicken and continue to cook until chicken is cooked through, about five minutes or so, stirring often and breaking up any large chunks with your spoon. | 6. To serve, spoon chicken mixture onto freshly made tortillas and top with the sides of your choice. | 7. Note: I made tostadas using a masa mix and we enjoyed our tostadas with the garnishes listed above except I didn't have time to make tomatillo salsa. The menu: tostadas were served with freshly cooked whole black beans (very lightly seasoned with S/P), and fresh strawberries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless skinless cut	1560.3596	0.0	189.1482	83.9147
cumin powder	1/4	cup		-	-	-	-
ancho chile powder	1/4	cup	dried	-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
coconut oil	2	tablespoons		242.62400000000002	0.0	0.0	26.9443
cilantro				-	-	-	-
lime wedge				-	-	-	-
white onion			diced	-	-	-	-
radish				-	-	-	-
tomatillo salsa			skipped	-	-	-	-
cotija cheese			crumbled	-	-	-	-
red cabbage				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.