Traditional Mexican Guisados

Ingredients

Lime

1, cut into wedges

Fresh cilantro

1/4 cup, chopped

Corn tortillas

8

Chicken broth

4 cups

Salt and pepper

to taste

Dried oregano

1 teaspoon

Paprika

1 teaspoon

Cumin

1 teaspoon

Jalapeno

1, minced

Bell peppers

2, diced

Tomatoes

2, diced

Garlic

3 cloves, minced

Onion

1, diced

Chicken thighs

4, boneless and skinless

Instructions

1. Heat a large pot or Dutch oven over medium heat. Add the chicken thighs and season with salt and pepper. Cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion, minced garlic, diced tomatoes, diced bell peppers, and minced jalapeno. Cook until the vegetables are softened, about 5-7 minutes.
3. Next, add the cumin, paprika, and oregano, stirring well to ensure the spices are evenly distributed amongst the vegetables. This forms a rich base for the guisado.
4. Return the chicken thighs to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes, or until the chicken is thoroughly cooked and tender.
5. Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot, stirring to combine it with the flavorful sauce.
6. Warm the corn tortillas in a dry skillet or on a griddle until they're soft and pliable.
7. To serve, spoon a generous amount of the guisado onto each warm tortilla. Garnish with fresh chopped cilantro and a squeeze of lime juice. Enjoy the rich, comforting flavors of this traditional Mexican dish.