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1
Prepare all ingredients and read through the entire recipe before getting started
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2
Heat oven to 250 degrees
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3
Place a pot of water on to boil to accommodate corn
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4
Shuck your corn
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5
Cut pepper in half, remove seeds & white veins. Slice into nice even strips
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6
Cut the onion in half & thinly slice 1/2 the onion
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7
Thinly slice the mushrooms
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8
First, cut the lower stems from cilantro & finely chop them. Then, rough chop the remaining cilantro leaves (With cilantro, the stems are tender & edible, one of the few herbs where the stems are good to eat)
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9
Slice the chicken breasts in half & then into finger-length strips
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10
Place tortillas in tinfoil or a damp dishtowel & place in a pan/casserole dish of similar size. Make sure they are covered
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11
Place sliced chicken in a med sized bowl
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12
Add chopped cilantro stems (1-2 tsp), salt pepper & cumin seeds, mix to coat chicken
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13
To make your sauce, combine in a small bowl the chipotle & tomato paste, sugar, 1 Tbsp water, salt & pepper and set aside
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14
Place tortillas in oven to warm them up
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15
In an medium sized fry pan, heat over med heat 1-2 Tbsp vegetable oil until shimmering
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16
Add peppers, onions & sliced mushrooms
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17
Cook, stirring often, until the onions are a light gold colour and the green peppers are soft, about 3-4 minutes
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18
Transfer cooked vegetables to a bowl
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19
Add your corn to the boiling water to cook (should take 5-8 minutes)
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20
Now to cook the chicken. In the same pan you cooked your vegetables add more oil if needed,
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21
Heat oil
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22
Add chicken strips, stirring often until golden & cooked through
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23
Once the chicken is almost done, now return vegetables to the pan
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24
Stir in your chipotle sauce
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25
Continue cooking for another minute or two, stirring until the chicken is fully cooked & veggies are coated, remove from heat
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26
Spoon some of the chicken in to each tortilla (do not over stuff them)
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27
Add some cheese, cilantro & sour cream. Add your favorite hot peppers if you like a kick
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28
Remove corn from water, season how you like
