Shredded Chicken Street Tacos paired with Mono Tempranillo
Approximately 3 lbs boneless skinless chicken thighs, trimmed of excess fat
2 tablespoons olive oil
2 cloves of garlic , minced
1 1/2 teaspoons smoked paprika
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 - 1/2 teaspoon cayenne pepper
1 teaspoon coarse salt
Flour or corn street taco-style tortillas
Other toppings as desired
In a large bowl combine olive oil with minced garlic, spices, and salt. Add chicken thighs and toss until chicken is evenly coated in spice mixture.
To cook on the stovetop: Preheat cast iron or heavy-bottom skillet over medium high heat. Add 1 tablespoon vegetable oil and coat bottom of the pan. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
To cook on the grill: Preheat grill to medium high heat. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
Let cooked chicken rest for a few minutes, then shred with two forks or an electric mixer.
Serve with warmed tortillas and desired toppings.
Store leftover chicken in the fridge for up to 1 week.